Beetroot Barfi is a quick barfi made using beetroot, coconut, sugar and ghee. It has a soft texture and a slightly chewy taste that feels rich. The natural color of beetroot makes it bright pink and very beautiful to look at. It is also a bit healthy because beetroot contains iron and fiber which also gives some benefits.
This dessert is simple and easy to make, you just need some basic things that most of the people have at home. It takes less than half an hour and gives perfect results every time. I like how the coconut adds a slight sweetness and the beetroot adds an earthy flavor. Ghee makes it shiny and soft which melts very well when eaten.
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About Beetroot Barfi
Beetroot Barfi is an easy sweet recipe which has a beautiful bright color without any artificial colours. The base is made by cooking grated beetroot and coconut together until thickened. Sugar adds shine and ghee adds richness to soften the texture. It is slightly chewy and moist but not sticky, which makes it delicious.
To make it simple I have used just sugar and ghee. Many people add condensed milk or milk powder but I feel this version is more refreshing and light. Beetroot provides natural sweetness so it requires less sugar. Finally the aroma of cardamom makes it more pleasant and traditional.
If you want to make it more tender then you can also make some changes like adding a few drops of rose juice or a spoon of milk while cooking. Even some people add nuts or dry fruits to the food. The color and texture depend on how long we cook, so you have to stop at the right stage.
I usually make it on Diwali or when guests come. I like this color so much that it looks very bright among other sweets. Also, children eat it without any complaint because its taste is sweet and soft. I like it hot because at that time it tastes juicy and fresh.
Beetroot Barfi Material
- Beetroot – I used fresh beetroot for natural color. It is grated finely so that it cooks evenly and gives a smooth texture. You can use any small tender beetroot for better taste.
- Coconut – I have grated coconut which gives mild flavor and makes the barfi soft and thick. You can also use frozen.
- Sugar – This adds mild sweetness. You can adjust as per your taste or try brown sugar also.
- Cashew – I have fried broken cashew nuts in ghee to add some crunch. If you like softer barfi then you can also use almonds or skip the dry fruits.
- Ghee – I used homemade ghee which gives rich taste and shiny look. You can also use store one, it helps prevent sticking while cooking.
- cardamom powder – I have added it for nice aroma and mild taste. If you want a different taste then you can also use rose essence or saffron.
Why does this recipe work
- This recipe is very simple and does not require checking the state of sugar syrup.
- It uses only basic ingredients that are available in most kitchens.
- Beetroot gives bright natural color, so no food coloring is required.
- Coconut and ghee give rich soft texture and keep it moist.
- It cooks very quickly and is perfect for festivals or sudden sweet cravings.
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How to make beetroot barfi step by step
1. Peel the beetroot, cut off the ends and grate it. Measure the grated beetroot and keep aside.
2.Now measure the grated coconut and keep it aside. – Now take ghee.
3. Prepare a plate/tray by applying ghee. Now add beetroot and coconut and fry.
4. Fry until the raw smell comes out, this will take at least 10 minutes on low flame. – Now add sugar, the mixture will become thick.
5.Add some ghee, fry the broken cashews until they turn golden brown and keep aside. By now the mixture would have thickened. It will start to come together.
6. Keep stirring continuously on low flame, bubbles will start forming at the edges. Look for small bubbles at the edges.
7. Keep stirring for a few more minutes, once it thickens and starts leaving the sides of the pan it will also look a little dry, this is the perfect stage, transfer the mixture to the tray, flatten it using a flat bottomed bowl.
8. While it is still hot, cut into squares. After it cools completely, keep it in an airtight container.
I love it when it is still hot, juicy delicious barfi!!!
Expert Tips
- even cooking – I have used a fine grater for the beetroot, it helps it cook faster and mixes easily with the coconut without any lumps.
- fry well – I usually roast the beetroot and coconut until the raw smell comes out before adding sugar, otherwise it will taste a bit raw later.
- don’t overcook – I have noticed that if you cook for longer time, the mixture becomes dry and the barfi becomes hard. Stop when it leaves the sides of the pan.
- use a thick pan – To avoid burning, I have used a heavy bottomed pan. After adding sugar, keep the flame low as it may stick soon.
- cut while hot – I usually mark the pieces while the mixture is still hot. Once cooled it hardens and becomes difficult to cut evenly.
serving and storage
Serve beetroot barfi hot or at room temperature. It is good for Diwali, puja or small family celebrations. You can keep it in an airtight container for 3 to 4 days. Keep in the refrigerator for long term use. Leave it out for a few minutes so that it becomes soft again before eating it again.
general questions and answers
1.Can I use desiccated coconut?
Yes, you can use dry, but soak it in some warm water first to make it soft before grinding.
2.Why did my barfi become hard?
Maybe you cooked it for too long. Next time when the mixture starts leaving the sides of the pan, take it off the flame.
3.Can I use jaggery?
Yes you can, it will give darker color and stronger flavour. But barfi can be a little sticky.
4.Can I skip ghee?
I would not suggest skipping it, as ghee gives nice aroma and mild taste. If you want, you can reduce its quantity a little.
5.How long does it stay fresh?
It remains good for up to 3 days outside and about 5 days in the fridge.
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📖 Recipe Card
Beetroot Barfi Recipe
Beetroot Barfi is a quick barfi made using beetroot, coconut, sugar and ghee. It has a soft texture and a slightly chewy taste that feels rich. The natural color of beetroot makes it bright pink and very beautiful to look at. It is also a bit healthy because beetroot contains iron and fiber which also gives some benefits.
Material
- one and a half cup Beetroot
- one and a half cup Coconut
- 1 cup Sugar
- 1 tablespoon Cashew broken
- ⅛ cup + 1 tsp Ghee
- ¼ small spoon cardamom powder
Instruction
-
Peel the beetroot, cut off the ends and grate it. Measure the grated beetroot and keep aside.
-
– Now measure the grated coconut and keep it aside. – Now take ghee.
-
– Prepare a plate/tray by applying ghee.
-
Now add beetroot and coconut and fry.
-
Fry until the raw smell comes out, this will take at least 10 minutes on low flame. Now add sugar, the mixture will become sticky.
-
Add some ghee, fry the broken cashews until golden brown and keep aside. By now the mixture would have thickened. It will start to come together.
-
– Keep stirring continuously on low flame, bubbles will start forming at the edges. Look for small bubbles at the edges.
-
Keep stirring for a few minutes, once it thickens and starts leaving the sides of the pan it will look a little dry too, this is the perfect stage.
-
Pour the mixture into the tray, flatten it using a flat bottomed bowl. Cut into squares while it is still hot.
-
After it cools completely, keep it in an airtight container. I love it when it is still hot, juicy delicious beetroot barfi!!!
notes
- even cooking – I have used a fine grater for the beetroot, it helps it cook faster and mixes easily with the coconut without any lumps.
- fry well – I usually roast the beetroot and coconut until the raw smell comes out before adding sugar, otherwise it will taste a bit raw later.
- don’t overcook – I have noticed that if you cook for longer time, the mixture becomes dry and the barfi becomes hard. Stop when it leaves the sides of the pan.
- use a thick pan – To avoid burning, I have used a heavy bottomed pan. After adding sugar, keep the flame low as it may stick soon.
- cut while hot – I usually mark the pieces while the mixture is still hot. Once cooled it hardens and becomes difficult to cut evenly.
nutrition Facts
Beetroot Barfi Recipe
Quantity per serving (25 grams)
calories 130 Calories from Fat 45
% daily value*
thick 5 grams8%
saturated fat 3g19%
Polyunsaturated fat 0.2 g
monounsaturated fat 1 g
cholesterol 9mg3%
sodium 7mg0%
potassium 44mg1%
carbohydrates 22 grams7%
fiber 1 g4%
sugar 21 grams23%
protein 0.4 g1%
Vitamin A 2iu0%
vitamin C 0.5 mg1%
calcium 2mg0%
Iron 0.2 mg1%
*Percent Daily Values are based on a 2000 calorie diet.
