Beetroot Burfi

This I learnt from Chithra aunty. Could be made in carrot as well. Personally I like both Halwa and Burfi in beetroot as it tastes more good than carrot.


Finely grated Beetroot - 1 cup
Milk - 1 cup
Grated coconut - ½ cup ( Substitute 1/4 cup of coconut milk and reduce some milk)
Sugar - 1½ cup (Can be less or more)
Ghee - ½ cup (can be less or more per choice)
Cardamom powder - 1 tsp
Roasted Cashews / Raisins

Mix milk & sugar in a kadai. Heat till the mass thickens.
Add coconut & cook for 2 mtes.
Add Beetroot & cook.
When the milk is well absorbed in the beetroot, add ghee little by little as you stir.
Add roasted cashews/raisins and cardamom powder.
Keep stirring till the whole mass bubbles up and rise to the top.
It should come to a nice thick dough like consistency.
Empty on a greased plate & slightly mark the pieces when hot.
On cooling it becomes tight, make pieces as marked.