Sweet Treat

Coconut Beetroot Burfi – Sweet Treat

Sweet Treat with the goodness of coconut and beetroot. Coconut Beetroot Burfi is very easy to make. It not only tastes good. It’s a treat for eyes as well. I always use natural color in my cooking and beetroot gives perfect pink color.

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Coconut Beetroot Burfi

Yummy Coconut Milk Powder Burfi

Ingredients :
For White Coconut Burfi:
Milk powder – 1 cup
Powdered coconut – 1 cup
Powdered sugar – 1 cup
Milk – 3/4 cup
Cardamom powder – 1 tbsp
Pistachios sliced – 15
Canola oil or refined oil – 1/4 cup
A pinch of salt

For Pink Coconut Burfi:
Milk powder – 1 cup
Powdered coconut – 1 cup
Powdered sugar – 1 cup
Milk – 3/4 cup
Cardamom powder – 1 tbsp
Pistachios sliced – 15
Canola oil or refined oil – 1/4 cup
Beetroot Puree* – 1/4 cup
A pinch of salt

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Milk Powder Coconut Beetroot Burfi

Method :

Grease the pan with ghee on a plate. Keep it aside.

For White Coconut Burfi:

  1. Heat a nonstick pan and oil. Then add milk in it.
  2. The flame should be very low. Now add milk powder little by little and mix well until the lumps dissolve completely.
  3. Now add powdered sugar and mix it well until it turns thick in consistency.
  4. Now add powdered coconut, cardamom, a pinch of salt and everything really well.
  5. Keep the flame on low. Keep stirring continuously till the mixture slightly thickens and starts leaving the sides of the pan.

For Pink Burfi:

  1. Heat a nonstick pan and oil. Then add milk in it.
  2. The flame should be very low. Now add milk powder little by little and mix well until the lumps dissolve completely.
  3. Now add powdered sugar and mix it well until it turns thick in consistency.
  4. Now add powdered coconut, cardamom, a pinch of salt, beetroot puree and everything really well.
  5. Keep the flame on low. Keep stirring continuously till the mixture slightly thickens and starts leaving the sides of the pan.

For Setting White Pink Burfi:

  1. First, put Pink coconut Burfi mixture in greased plate and spread evenly on greased plate with the help of greased spoon or spatula.
  2. Then put white Coconut Burfi mixture over Pink Burfi mixture and spread evenly with the help of greased spoon or spatula.
  3. Now sprinkle some sliced pistachios on top and press it gently with the spoon.
    Put the Burfi refrigerator for 1 hour to set.
  4. Take out the plate from the refrigerator. Cut the barfi with a knife into desired pieces. Enjoy
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Coconut Beetroot Burfi

Tips :
* For Beetroot Puree: Boil 1 medium size beetroot in pressure cooker or microwave it for 10 minutes. Then let it cool and blend it into Puree.
* Use two nonstick pan for making white and pink Burfi. Because both Burfi mixture should be ready at the same time.
* Before slicing burfi, place the burfi plate on the flame and heat it for 10 sec. By doing this it will become easy to separate the burfi.

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