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Beetroot coconut burfi

Beetroot Coconut Burfi

Make a fudge with beets, coconut and chicpeas flour!

Course Dessert
Cuisine Indian
Keyword indian sweet
Prep Time 5 minutes
Cook Time 20 minutes
Servings 15 pieces
Author Priya Shiva


  • Besan/Chickpeas flour - 1 cup
  • Grated Beetroot - 1/2 cup
  • Shredded Coconut - 1/2 cup
  • Ghee/Clarified Butter - 1+1/2 cup (melted)
  • Sugar - 2+1/2 cups
  • Milk - 1 cup
  • Green Cardamom Powder - 1 tsp


  1. Grease a square plate with ghee and keep it aside.

  2. Saute grated beetroot for few minutes in a pan so that the raw smell leaves from it.

  3. Add all ingredients in a heavy bottom pan and mix it well to ensure there are no lumps.

  4. Place the pan on the gas stove on low flame and stir continuously for few minutes.

  5. Now you'll start seeing it bubbling and ghee leaving on sides.

  6. Add cardamom powder and when it starts becoming like a dough transfer the content into the ghee greased plate and leave it for few minutes.

  7. When it is still warm cut it into square pieces and when it cools down keep it in an air tight container.