Burfi is an Indian style milk fudge that is made from condensed milk and dry milk powder most of the time. It can be made into any flavor with the addition of different fruits and even veggies. It can also have various mixins ranging from dried fruits, nuts, or even pieces of other burfi inside it to give it a rainbow effect. It is just another reason why Indian cuisine is so delicious. Not only are the savory dishes delicious, there is nothing like Indian sweets – the variety is endless!
Beetroot Burfi is basically an Indian milk fudge made with beets. With the addition of the sweetened milk, cardamom and almonds, this root vegetable gets turned into a delectable dessert for anytime and anyone! Oh and that gorgeous purple color that comes out during the cooking process is so vibrant and beautiful! This burfi is a real treat and a gorgeous dessert to look at!
But guess what? I don’t want you to just look at pictures of it! I want you to try making this recipe yourself and get a chance to enjoy some delicious Indian sweets from your own kitchen!
- 1 cup of pureed cooked beets (2 large)
- ¼ cup of cooked and shredded beats (1 small) *optional
- 4 oz. condensed milk
- 4 oz. heavy cream
- 1.5 Tbsp ghee
- 1 Tbsp. water
- ½ tsp. freshly ground cardamom powder
- ¼ cup of coarsely chopped almonds
- 2 cup of non-fat dry milk powder
- 8-10 almonds coarsely chopped
- Line an 8×8 baking dish or pan with parchment paper and lightly grease with cooking spray. (This will help the burfi not stick to paper when removed.)
- In a small saucepan, add beet puree and condensed milk. Mix well on medium heat for about 12-15 minutes or until the beet mix is boiling. Stir consistently.
- Add in heavy cream, ghee and cardamom powder and cook for another 15 minutes. The mix will begin to thicken.
- Using a whisk, add in the milk powder, few Tablespoons as a time. Also add in the *optional shredded beets, water, and almonds. Continue to whisk well till all the milk powder has blended into the hot mixture completely, and the beet and almonds are fully mixed into the hot milk mixture.
- Keep the heat on low and continue whisking until the beet mixture comes away from the side of the pan and becomes a smooth dough consistency.
- Remove from heat and place burfi dough in the lined pan and smooth down completely, evening all edges so the surface is smooth.
- Sprinkle the burfi with the extra chopped pistachios.
- Place in refrigerator for 12-24hrs to firm up completely and set.
- Remove from fridge. Lift the parchment paper with the burfi from pan and with a clean knife, cut into squares and serve.
Spices used in this recipe: