Wednesday, June 27, 2012

Beetroot Coconut Burfi

1)      Beetroot – 1 cup ( grated)
2)      Dry coconut – 1 cup (grated)
3)      Sugar – ½ cup
4)      3 tablespoon ghee
5)      ½ teaspoon cardamom powder
6)      Water – ½ cup
1)      Cashew nut 5 to 10 (rough chopped)
2)      Almond 4 to 7 (rough chopped)
1)      Heat a pan or kadai and ghee.
2)      When the ghee is melted add grated beetroot and sauté it still it become dry, and keep aside.
3)      Take another pan and add water, sugar and cardamom powder and boil it till form a light consistency of sugar syrup.
4)      Now add beetroot into sugar syrup and cook for 3 to 4 minutes.
5)      Add dry coconut and cook for another 2 to 4 minutes. And Switch off the gas.
6)      Take a try and grease with 1 tablespoon ghee and spread the mixture evenly.
7)      Add cashew nut and almond over the mixture.
8)      After 15 to 20 minute or when the mixture is almost half set cut in desired shape and let it set fully. (Also you can refrigerate it).

1 comment:

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Indian Recipes