Beetroot Barfi Recipe
Beetroot Barfi is a quick burfi made using beetroot, coconut, sugar and ghee. It has soft texture and little chewy taste that feels rich. The natural color from beetroot makes it bright pink and very pretty to look. It is also little healthy as beetroot has iron and fiber which gives some goodness too.
Servings10 Barfis
Ingredients
- ½ cup beetroot
- ½ cup coconut
- 1 cup sugar
- 1 tablespoon cashews broken
- ⅛ cup + 1 teaspoon ghee
- ¼ teaspoon cardamom powder
Instructions
- Peel off the skin, trim the edges and grate beetroot. Measure grated beets and set aside.
- Now measure grated coconut, set aside. Now take ghee.
- Grease a plate/tray with ghee and keep it ready.
- Now add beets & coconut and sauté.
- Sauté till raw smell leaves, this will take at least 10mins in low flame. Now add sugar, the mixture will turn gooey.
- Add little ghee, roast the broken cashews till golden brown and keep aside. By now the mixture would have thickened. It will start coming together.
- Keep stirring continuously in low flame, it will start to bubble at the edges. Look at the small bubbles at the edges.
- Keep stirring for few more mins, once it is thick and starts to leave the sides of the pan it will also look little dry this is the perfect stage.
- Transfer the mixture to the tray, flatten it using a flat bottomed bowl. Cut into squares when its still warm.
- Cool down completely then store it in airtight container. I love it when it still warm, juicy yummy Beetroot burfis!!!
Notes
- Even cooking – I have used fine grater for beetroot, it helps to cook fast and mix smooth with coconut without lumps.
- Roast properly – I usually roast beetroot and coconut till raw smell leaves before adding sugar else it will taste little raw later.
- Do not overcook – I have noticed if you cook longer, the mixture turns dry and barfi becomes hard. Stop when it leaves sides of pan.
- Use thick pan – I have used heavy bottom pan to avoid burning. Keep flame low after sugar is added as it may stick soon.
- Cut when still warm – I usually mark pieces when the mixture is still warm. Once cold it gets firm and difficult to cut evenly.
Nutrition Facts
Beetroot Barfi Recipe
Amount Per Serving (25 g)
Calories 130
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 9mg3%
Sodium 7mg0%
Potassium 44mg1%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 21g23%
Protein 0.4g1%
Vitamin A 2IU0%
Vitamin C 0.5mg1%
Calcium 2mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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