Coconut Burfi
Ingredients
Freshly grated coconut – 1 (medium sized)
Sugar - 250 gms
Milk - 1 litre
Fresh cream - 2 tsp
Cardamom powder (Elaichi) - ¼ tsp
Method
Mix the freshly grated coconut with milk in a heavy bottom
pan for about 15 – 20 minutes on a slow flame.
Stir continuously with a spatula until all the milk is absorbed
by the coconut.
Add the fresh cream to the mixture.
Add the sugar and mix well to make a ball like mass of the entire mixture which has good binding. At the right consistency, the mixture should not be sticky to touch.
Add 2 spoons of powdered sugar and cardamom powder at the end to the entire mixture after removing it from the flame.
Grease a plate with ghee and spread the mixture in an even and thick layer on it while it's still warm.
You can use the flat side of a katori ( bowl) greased with ghee to evenly spread the mixture.
Cut this into rectangular pieces while it's warm.
Your nariyal barfi is ready to serve once it cools down!
Ingredients
Freshly grated coconut – 1 (medium sized)
Sugar - 250 gms
Milk - 1 litre
Fresh cream - 2 tsp
Cardamom powder (Elaichi) - ¼ tsp
Method
Mix the freshly grated coconut with milk in a heavy bottom
pan for about 15 – 20 minutes on a slow flame.
Stir continuously with a spatula until all the milk is absorbed
by the coconut.
Add the fresh cream to the mixture.
Add the sugar and mix well to make a ball like mass of the entire mixture which has good binding. At the right consistency, the mixture should not be sticky to touch.
Add 2 spoons of powdered sugar and cardamom powder at the end to the entire mixture after removing it from the flame.
Grease a plate with ghee and spread the mixture in an even and thick layer on it while it's still warm.
You can use the flat side of a katori ( bowl) greased with ghee to evenly spread the mixture.
Cut this into rectangular pieces while it's warm.
Your nariyal barfi is ready to serve once it cools down!
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