Beetroot burfi

Name: Beetroot burfi
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup-grated beetroot; 1 cup-grated coconut; 1/2 cup-milk; 3 tbsp-sugar; 1 tsp-cardamom powder; 1/2 cup-ghee; 1/2 cup-khoya; 2 tbsp-dessicated coconut; 1/2 cup-chopped almonds and pistachios; Silver berq as required

Dipti Mehrotra @dipti_mehrotra

#goldenapron3
#week20
#keyword-beetroot

Dipti Mehrotra @dipti_mehrotra

#goldenapron3
#week20
#keyword-beetroot

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Ingredients

35 minutes

4 servings

1cup-grated beetroot
1cup-grated coconut
1/2cup-milk
3tbsp-sugar
1tsp-cardamom powder
1/2cup-ghee
1/2cup-khoya
2tbsp-dessicated coconut
1/2cup-chopped almonds and pistachios
Silver berq as required

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Steps

35 minutes

1

Wash,peel and grate the beetroot. In a pan heat 2 tsp ghee and Add grated coconut. Stirring continuously and cook the coconut till the moisture evaporates. Remove from heat.
2

In same pan add grated beetroot along with remaining ghee and roast this till it becomes dry and crumbly. Next include already roasted coconut,Sugar and milk.
3

Cook it in medium flame stirring continuously. As the Sugar dissolves the mixture turns thin.But when you continue cooking it comes together like a lump and doesn't stick to the pan any more.
4

In this stage add khoya and cardamom powder. Mix everything well. Cook continuously.
5

Transfer this mixture to greased plate or tray. Spread it evenly. Garnish with some chopped nuts and dessicated coconut.
6

Let it cool.once it is set,apply silver berq and cut it in to square shape.