Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, coconut beetroot burfi. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Coconut Beetroot Burfi is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Coconut Beetroot Burfi is something which I have loved my entire life.
How to Make Coconut Beetroot Burfi
To get started with this particular recipe, we must first prepare a few components. You can cook coconut beetroot burfi using 9 ingredients and 13 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Coconut Beetroot Burfi:
- Prepare 1 1/2 cup Fresh Coconut
- Get 1 cup Beetroot
- Prepare 1/2 cup Sugar
- Make ready 1 tbsp Mixed nuts powder
- Prepare 6 strands Saffron
- Prepare 1tsp Cardamom powder
- Prepare 3 tbsp Ghee
- Get 10 Cashewnuts
- Take 1 cup Water
Instructions
Steps to make Coconut Beetroot Burfi:
- Grate coconut.
- Peel and grate beet root.
- Put pan on the gas add ghee and roast beetroot for 15 min.
- Put another pan on the gas and add grated coconut then roast it for 7 min.
- Grind nuts.
- Make one string syrup with water, sugar and saffron.
- Mix beetroot and coconut in sugar syrup.
- Add cardamom powder and powdered nuts.Add little ghee also.
- Mix it well till it leaves the surface of pan. Switch off the gas.
- Prepare one greased thali.
- Spread the mixture and keep it in the fridge for two hours.
- Cut into desired shape.
- Serve. Can be kept for a week.
As simple as that How to Make Coconut Beetroot Burfi
So that’s going to wrap it up for this special food coconut beetroot burfi recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
Print this page
