This super easy barfi recipe will be over in a few minutes the moment your serve it! It uses the goodness of coconut and beetroots and is perfect for keeping it as prasad. 

Coconut Beetroot Barfi Recipe Card

A super easy recipe with the goodness of coconut and beetroot.

Total Time :
30 min
Preparation Time :
15 min
Cooking Time :
15 min
Servings :
6
Cooking Level :
Low
Course:
Desserts
Calories:
175
Cuisine:
Indian
Author:
Kishori Sud

Ingredients

  • 1 cup desiccated coconut
  • 1 cup grated beetroot
  • 1.5 cup sugar
  • A few chopped cashews
  • 1.4 cup ghee
  • 1 tsp cardamom powder

Instructions

Step 1
In a non-stick pan with heated ghee, roast the cashew nuts until golden and fold in the coconut and beetroot.
Step 2
Stir fry the ingredients for 5 minutes until the raw smell of the beets is gone.
Step 3
Add some sugar and stir continuously until it melts and the mixture becomes thick.
Step 4
Once the mixture starts leaving sides, that would take a few minutes, add the cardamom powder and mix well, making sure that it does not stick to the pan.
Step 5
After a few minutes, switch off the flame and spread the mixture in a greased tray.
Step 6
Let it cool down for 2-3 hours. Once set, cut it into squares. Serve or keep it for prasad. (You can also refrigerate it for a while longer for harder barfi consistency).