Rose & Beet Coconut Fudge Recipe – Easy Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Rose & Beet Coconut Fudge Recipe – Easy Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s a little different, a little special, and doesn’t require hours in the kitchen. Well, look no further! This Rose & Beet Coconut Fudge is exactly that. It’s creamy, subtly floral, and has the prettiest natural pink hue. I first made this for a small Diwali gathering last year, and it was a huge hit – everyone kept asking for the recipe!

Why You’ll Love This Recipe

This fudge is seriously simple to make, needing just 10 minutes of prep time and no actual cooking! It’s a no-bake dessert, which is a lifesaver, especially during warmer months. Plus, the combination of coconut, rose, and beet is surprisingly delightful. Don’t worry, you won’t taste the beet – it just adds a beautiful color and a touch of earthiness. It’s a unique Indian dessert that’s sure to impress.

Ingredients

Here’s what you’ll need to whip up a batch of this dreamy fudge:

• ?? cup Coconut Butter
• 1 tablespoon Honey
• 1 tablespoon Beet Juice
• ?? teaspoon Rose Water
• 1 tablespoon Hot Water
• Optional: Chocolate Chips for drizzling

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Coconut Butter: Types & Benefits

Coconut butter (also known as coconut manna) is different from coconut oil. It’s made from the entire coconut – the meat is ground into a smooth, creamy spread. You can find it in most health food stores or online. I usually use about ¾ cup (around 150g) for a good consistency. It’s packed with healthy fats and adds a lovely richness to the fudge.

Beet Juice: Fresh vs. Store-Bought & Color Impact

Freshly squeezed beet juice will give you the most vibrant color, but store-bought works perfectly fine too! Just make sure it’s 100% beet juice, with no added sugars. The amount of beet juice will affect the intensity of the pink color, so feel free to add a little more if you want a bolder hue.

Rose Water: Authenticity & Quality Considerations

Rose water is key to that signature floral flavor. Look for pure rose water, not rose flavoring. You can find good quality rose water at Indian grocery stores or online. Start with ½ teaspoon (around 2.5ml) and add more to taste – a little goes a long way!

Honey: Regional Indian Varieties & Substitutions

I love using a good quality Indian honey, like Himalayan honey, for its unique flavor profile. But any honey you like will work! If you’re vegan, you can substitute maple syrup or agave nectar. Just keep in mind that this might slightly alter the texture.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, we need to soften the coconut butter. Place the jar of coconut butter in a hot water bath – just put it in a bowl of simmering water until it becomes creamy and easily stirrable.
2. In a bowl, combine the melted coconut butter, honey, beet juice, rose water, and hot water. Give it a good mix until everything is well combined.
3. Now, taste it! This is where you can adjust the rose water to your liking. If you want a stronger rose flavor, add a tiny bit more.
4. Pour the mixture into your molds. Silicone molds work best for easy removal.
5. Pop them into the freezer for about 45 minutes, or until they’re solid.
6. Once solid, let the fudge come to room temperature for a few minutes before drizzling with melted chocolate (optional, but highly recommended!).

Expert Tips

• Don’t overheat the coconut butter – you just want it melted, not cooked.
• For a smoother fudge, make sure your coconut butter is well blended before adding the other ingredients.
• If your mixture seems too thick, add a tiny bit more hot water, a teaspoon at a time.

Variations

• Vegan Adaptation: As mentioned, swap the honey for maple syrup or agave.
• Spice Level Adjustment (Rose Flavor Intensity): My friend, Priya, loves rose, so she always adds an extra ¼ teaspoon of rose water. Feel free to experiment!
• Festival Adaptations (Holi, Diwali gifting): Package these in small boxes with ribbons for a beautiful homemade gift. They’re perfect for festive occasions! I’ve even added chopped pistachios for Diwali.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

These are delicious on their own, but you can also serve them with a cup of chai or a glass of cold milk. They’re also lovely alongside a fruit platter.

Storage Instructions

Store the fudge in an airtight container in the refrigerator for up to a week. They might get a little softer at room temperature, so keeping them chilled is best.

FAQs

What is the best way to melt coconut butter?

A hot water bath is the gentlest way to melt coconut butter without damaging its nutrients. Avoid microwaving, as it can make it grainy.

Can I use another type of sugar instead of honey?

You can, but the flavor will change. Maple syrup or agave are good vegan alternatives. Granulated sugar isn’t recommended as it won’t blend as smoothly.

Can I make this fudge without rose water?

You can, but it won’t have that signature floral flavor! You could try a drop of vanilla extract, but it won’t be the same.

How can I adjust the color of the fudge?

Add more or less beet juice to control the pinkness.

Is this recipe suitable for people with nut allergies?

Coconut is technically a fruit, not a nut, but if there’s a severe coconut allergy, this recipe isn’t suitable. Always check ingredient labels to be sure.

How long does the fudge stay fresh in the refrigerator?

Up to a week, stored in an airtight container.