Beetroot Barfi
Beetroot is a nutritious taproot but, many people avoid eating it owing to its bland taste. Gurdip Kohli Punj uses beetroot to make a delicious barfi. This festive season, serve this healthy beetroot barfi to your guests and earn compliments.
Chef Gurdip Kohli Punj Beetroot Barfi Recipe

- Indian


- 3

Cooking Time

-08-10 Min


- Medium

Preparation Time

- 15 Min


  • 3 to 4 tbsp clarified butter
  • 1 cup shredded beetroots
  • 1 cup milk
  • ½ cup chopped dates
  • ½ cup almond and cashew nut powder
  • Condensed milk
  • For Garnish: Rose petals and leaves


  1. 1

    In a pan heat clarified butter and add shredded beetroots, milk, chopped dates, almond and cashew nut powder, and condensed milk.
  2. 2

    Mix well.
  3. 3

    Cook until the mixture reduces.
  4. 4

    Transfer the mixture to a plate Make a thick slab and sprinkle almond and cashew nut powder over it.
  5. 5

    Freeze barfi for an hour.
  6. 6

    Cut it into medium sized squares and arrange in the serving plate.
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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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