Coconut Beet Vadi (Maharashtrian sweet delight)


Beet vadis a regular in Maharashtrian homes is a quick and easy vadi recipe with the goodness of beet and coconut. Tastes yumm. This is one of my favourite recipe, a must during festive season. Posting the same below.



  • 1 cup freshly scraped coconut ( only white portion of the coconut should be included)
  • 1/4th cup beet (1 small sized beet yields about 1/4th cup grated beet)
  • 3/4th cup sugar ( adjust to individual taste. Please note beet also has its own sweetness)
  • 8 cashews
  • 3 tsp milk powder ( I used Nestle)
  • 1/3rd cup milk
  • 4 tsp sugar powder
  • 1/2 tsp cardamom powder
  • 1 tsp ghee to grease a plate and to grease a rolling pin


  • Grind cashews to a fine powder then add milk powder and milk and grind to make a smooth paste. Keep aside.
  • Rinse the beet, cut off the edges. Slice the beet into half and keep it with cut side up in a small vessel with just a little water to prevent it frm drying and pressure cook untill steam is released twice (for 2 whistles)only. Once the pressure settles down, take out the beet from pressure cooker and peel it.
  • Grate the beet and grind it along with fresh coconut in spurts so that the mix is even. DO NOT ADD WATER.
  • Transfer the coconut mix, cashew paste into a flat pan, add sugar and mix well. Switch on the gas and keep stirring continuously on low flame. The mix will first liquify and then it’ll start becoming thick.
  • When the mixture thickens it’ll start leaving sides and gather towards the centre. Add sugar powder and mix well. Add cardamom powder and mix well. Switch off the gas.
  • Transfer the mix onto a plate greased with ghee placed upside down. With the help of a greased rolling pin ( or you can use a greased plastic sheet/ butter paper) roll/ flatten the mix into a layer of thickness of your choice.
  • Cut it into desired shape with a greased knife when warm but separate  the vadis only when totally cool and dry. Transfer to an air tight container.


  • A check to see if the mix is ready to be removed from heat is, after the mix starts leaving sides , take a pea sized portion of the mix aside  ( be careful the mix will be hot) and press between fingers when its easier to handle.
  • If the mix sticks to the fingers it means it needs to be cooked AND if you can roll the mix into a ball without sticking to the fingers it means the mix is ready to be transfered to a greased plate immediately.DO NOT MAKE THE MIX TOO DRY. 
  • Sugar powder helps to bind the vadis together, hence added just before switching off the flame.


  • Since fresh coconut is used the vadis should be referigerated.
  • Beet is very good for health but it has an earthy smell and not everyone likes it, me being one of the lot. So what I do is I first pressure cook it, this reduces the strong smell and then cook it along with coconut. 
  • The colour of the vadis seen in the image is when just cooled and cut. As the vadis dry totally the colour changes to a lighter shade. 

Join the Conversation

  1. Addition of beets is interesting and The colour is so intriguing !
    Wish u a very happy and prosperous Diwali😊🌟

  2. A lovely variation to Coconut burfi!! And quite healthy.

  3. Wow! These look stunning. Wonderful idea to add beet puree in here.

  4. Nice to see you posting a recipe for coconut beet fudges, great minds think alike. 🙂

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