GORDON'S BLOODY BRILLIANT BEETROOT BARFI RECIPE

GORDON'S BLOODY BRILLIANT BEETROOT BARFI RECIPE

(Or Burfi. Or Barfee. Call it what you like — just don’t mess it up.)

Right — pay attention! You want something sweet, vibrant, a bit posh, and loaded with just enough health to make your nutritionist stop calling? Then we’re making Beetroot Barfi, and not the grated, back-breaking kind. We’re using organic beetroot powder, because we’re smart, efficient, and not here to spend 3 hours peeling bloody roots.

This isn’t your aunty’s barfi from the 90s — this is a modern take with rich flavour, stunning colour, and zero nonsense. Sweet, fudgy, spiced, and a little bit dangerous.

🔪 Ingredients:

  • 1 cup full-fat milk powder (don’t even think about low-fat)
  • ½ cup condensed milk (sweet, sticky, glorious)
  • ¼ cup ghee (liquid gold, don’t skimp)
  • 2 tbsp organic beetroot powder (yes, that ruby red magic)
  • ½ tsp cardamom powder (smells like Diwali at Buckingham Palace)
  • Pinch of salt (brings it all together, trust me)
  • Chopped pistachios or almonds for topping (optional, but makes it look like you tried)

🔥 Method:

  1. Heat a non-stick pan over medium-low. Add ghee — let it melt like your willpower at a buffet.
  2. Toss in the milk powder and stir it gently for a minute. Don’t burn it — this isn’t a barbecue.
  3. Add condensed milk. Stir. Slowly. Calmly. Like you’re stroking a very angry cat.
  4. Mix in the beetroot powder and cardamom. Stir until the colour turns into something Picasso would’ve eaten.
  5. Cook for 6–8 minutes, stirring continuously. The mixture should come together like a thick fudge. If it sticks to the pan, you’ve either nailed it or messed up. Either way, keep going.
  6. Add a pinch of salt — just to make everything pop.
  7. Line a tray with parchment. Pour the mixture in, spread it evenly. Smooth the top with a spatula like a boss.
  8. Press on chopped nuts if using. Let it cool for 1–2 hours. Chill, then cut into squares. Or triangles. Or irregular polygon disasters — who cares, as long as it tastes good?

👨🍳 Pro Chef Tips:

  • Want it vegan? Sub ghee for coconut oil and use dairy-free condensed milk. Not traditional, but neither are you.
  • Beetroot powder gives it bold colour without the artificial dye drama.
  • Perfect for Diwali, Holi, or Tuesday binge sessions when life’s gone sideways.

Final Thoughts:

This Beetroot Barfi is bloody brilliant — sweet, creamy, and ridiculously good-looking. You get earthy depth from the beetroot, richness from the ghee, and just enough spice to wake up your soul. Plus, it's fast. No grating, no stains on your fingers, and absolutely no tears (unless you eat too many — then maybe tears of joy).

Make it. Slice it. Serve it like you own the place.
And for the love of food — don’t screw it up.
Cheers.

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