Last Updated on 2 months by Neha Deshmukh

Beetroot Coconut Burfi Recipe – Easy Indian Sweet Recipe

Hey everyone! If you’re looking for a sweet treat that’s both delicious and surprisingly easy to make, you’ve come to the right place. I’m so excited to share my recipe for Beetroot Coconut Burfi. It’s a vibrant, melt-in-your-mouth Indian sweet that’s perfect for festivals, celebrations, or just a little something special with your evening chai. Honestly, I first made this when I was trying to sneak more veggies into my kids’ diets – and they didn’t even notice the beetroot!

Why You’ll Love This Recipe

This Beetroot Coconut Burfi is a winner for so many reasons. It’s quick to put together – ready in under 30 minutes! The combination of earthy beetroot, sweet coconut, and fragrant cardamom is just divine. Plus, it’s a beautiful, naturally colored sweet that always impresses. It’s a delightful twist on traditional burfi, and trust me, it’s a crowd-pleaser.

Ingredients

Here’s what you’ll need to make this magical burfi:

• ½ cup beetroot, grated (approx. 75g)
• ½ cup coconut, grated (approx. 50g)
• 1 cup sugar (approx. 200g)
• 1 tablespoon cashews (broken), (approx. 15g)
• ⅛ cup ghee (approx. 30ml)
• 1 teaspoon ghee (approx. 5ml)
• ¼ teaspoon cardamom powder (approx. 1g)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Beetroot: Choosing the Right Variety & Color

The color of your beetroot will directly impact the final color of your burfi. I prefer using deep red beetroot for a vibrant pink hue. You can use golden beetroot too, but the color will be more of a muted rose. About 75g of grated beetroot is perfect.

Coconut: Fresh vs. Dried – What to Use

You can absolutely use fresh or dried coconut! Freshly grated coconut will give a more pronounced coconut flavor, but dried grated coconut works beautifully too. If using dried, make sure it’s finely grated. Around 50g is what we’re aiming for.

Ghee: The Importance of Quality Ghee in Indian Sweets

Ghee is essential in Indian sweets. It adds a richness and flavor that butter just can’t replicate. Use a good quality ghee for the best results. I always use homemade if I have the time, but a good store-bought brand works great too.

Cardamom: Aromatic Spice & Its Role

Cardamom is the heart and soul of many Indian desserts. It adds a beautiful fragrance and warmth. Freshly ground cardamom is best, but good quality cardamom powder works perfectly well. Just a ¼ teaspoon is enough to elevate the flavors.

Sugar: Achieving the Perfect Sweetness & Texture

Granulated sugar is what we’re using here. The amount of sugar can be adjusted slightly to your preference, but 1 cup is a good starting point for that perfect burfi texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, trim, and grate your beetroot. Measure out ½ cup and set it aside.
2. Next, measure out ½ cup of grated coconut and set that aside too.
3. Now, grease a plate or tray with a little ghee – this is important to prevent sticking!
4. In a pan, add the grated beetroot and coconut along with the ⅛ cup of ghee. Sauté them on low heat for about 10 minutes, stirring occasionally, until the raw smell disappears.
5. Add the 1 cup of sugar and continue stirring. The mixture will start to thicken and become gooey.
6. While that’s happening, in a separate small pan, roast the broken cashews in 1 teaspoon of ghee until they turn golden brown. Set them aside.
7. Keep stirring the beetroot mixture! It will start to bubble around the edges and pull away from the sides of the pan. This is a good sign.
8. Once it reaches that stage, transfer the mixture to the greased tray. Use the back of a bowl (greased too!) to flatten it out evenly.
9. Sprinkle the roasted cashews over the top.
10. Let it cool completely before cutting into squares. This is the hardest part – resisting the urge to dig in!

Expert Tips

Here are a few things I’ve learned over the years to make this burfi perfect every time:

Achieving the Right Consistency

The key to good burfi is getting the consistency right. You want it to be thick and gooey, and it should form a soft ball when you try to roll a small piece between your fingers.

Preventing Sticking & Burning

Ghee is your friend! Make sure to grease the pan and the back of the bowl well. Also, keep the heat on low and stir frequently to prevent sticking and burning.

Roasting Cashews to Perfection

Don’t walk away from the cashews! They burn quickly. Keep a close eye on them and stir constantly until they’re golden brown.

Working with the Beetroot-Coconut Mixture

Be patient! The mixture takes a little time to come together. Keep stirring, and it will eventually reach the right consistency.

Variations

Want to switch things up? Here are a few ideas:

Vegan Beetroot Coconut Burfi

Simply substitute the ghee with coconut oil. It won’t have quite the same flavor, but it will still be delicious!

Gluten-Free Adaptation (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. No changes needed.

Spice Level Adjustment – Adding a Hint of Ginger

My friend loves adding a tiny bit of grated ginger (about ½ teaspoon) to the mixture for a little extra warmth.

Festival Adaptations – Holi & Diwali Burfi

For Holi, you can add a pinch of saffron for a more vibrant color. For Diwali, you can decorate the burfi with edible silver leaf (varak).

Serving Suggestions

Beetroot Coconut Burfi is delicious on its own, but it’s also lovely served with a glass of warm milk or a cup of chai. It’s a perfect little treat to enjoy after a meal or as an afternoon pick-me-up.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it for longer storage, but it might become a little firmer.

FAQs

Let’s answer some common questions:

What is Burfi and where does it originate from?

Burfi is a traditional Indian sweet made from milk solids, sugar, and often flavored with nuts, spices, or fruits. It originated in the Indian subcontinent and is a popular treat during festivals and celebrations.

Can I use store-bought grated coconut for this recipe?

Yes, absolutely! Store-bought grated coconut is a convenient option. Just make sure it’s finely grated.

How can I tell when the burfi mixture has reached the correct consistency?

The mixture should be thick and gooey, and it should form a soft ball when you try to roll a small piece between your fingers. It will also start to pull away from the sides of the pan.

What if my burfi is too soft even after cooling?

If your burfi is too soft, it means it hasn’t been cooked long enough. You can try putting it back on the heat for a few more minutes, stirring constantly, until it reaches the right consistency.

Can I add other nuts like almonds or pistachios?

Definitely! Feel free to experiment with different nuts. Almonds and pistachios would both be delicious additions.

Enjoy making this delightful Beetroot Coconut Burfi! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!