An easy, delicious dessert: beetroot, coconut and gulkand burfi!
Ingredients
- Cooked and grated beetroot: 1 cup
- Freshly grated coconut: 1 1/2 cups
- Desiccated coconut: 1/2 cup
- Milk powder: 1/2 cup
- Fresh cream: 1/2 cup (I used homemade cream, the layer that forms on top of boiled cow's milk)
- Powdered sugar: 3/4 cup
- Gulkand: 2 tsp
- Elaichi (cardamom) powder: 1/2 tsp
- Saffron: 5–6 threads
- Desi ghee: 2 tsp
Method
- Heat the desi ghee in a heavy-bottomed pan.
- When the ghee is hot, add the grated beetroot. Roast it well until the raw smell disappears; this takes about 3–4 minutes.
- Grind the fresh coconut in a mixer and add it to the roasted beetroot.
- Mix well and roast again on low heat for 5 minutes. Add the gulkand and mix well. Add the cream.
- Add the sugar, desiccated coconut, elaichi powder and saffron. Keep some desiccated coconut aside for decoration.
- Mix well and keep cooking until all the sugar dissolves. Add the milk powder and mix well.
- The mixture will start to form a ball and leave the sides of the pan.
- Turn off the heat and transfer the mixture onto greased butter paper.
- Cover it with another sheet of butter paper and spread the mixture evenly.
- Sprinkle the reserved desiccated coconut on top, and smooth the surface with a rolling pin.
- Cut the burfi into any shape you like with a pizza cutter or knife.
The beetroot gives the burfi a beautiful colour, and it is healthy too. The heavenly fragrance of gulkand makes it very delicious. You can also serve this unusual burfi as a dessert!
1 comments:
Write commentsHello! I want to try this recipe. It sounds very interesting. I have a question though, you have mentioned cooked and grated beet root 1/2 cup. Does that mean I have to boil the beetroot and grate it? Or is it raw grated beetroot 1/2 cup which is then cooked in ghee as per recipe step 2?
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