Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, coconut burfi. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Coconut burfi is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Coconut burfi is something which I have loved my entire life. They’re nice and they look fantastic.
Coconut burfi is one of the best treats! You get chewy, soft, juicy desiccated coconut that's perfectly rich, moist and sweetened with condensed milk. It is called nariyal barfi in Hindi language.
To begin with this recipe, we have to prepare a few ingredients. You can cook coconut burfi using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Coconut burfi:
- Get 1 coconut grated
- Make ready 500 ml milk
- Take 300 g khoya/ mava
- Prepare 150 g sugar
- Prepare 1 pinch cardamom powder
- Make ready 1 tsp ghee
- Take 2 cups water
These grainy sweet coconut squares can be stored in the refrigerator for upto a week. Coconut Burfi or Nariyal barfi or Coconut Fudge or Kopra Pak is a very tasty and famous Indian dessert made of freshly grated coconut, milk, and sugar. It is one of the most commonly made sweet during Diwali, Holi, Karwa Chauth, Raksha Bandhan, Navaratri, or other Indian festivals and special occasions. Take a wide pan and add in the milk, sugar and fresh shredded coconut.
Steps to make Coconut burfi:
- Grate coconut. Take a heavy bottom kadai and add milk and grated coconut to it. Let it boil on medium flame for 5 to 10 minutes. In another kadai, add water and sugarto make 1 string sugar syrup.
- When the sugar syrup is ready, add khoya/ mava to it. And let it cook well for 5 to 10 minutes. It will be a thick consistency batter.
- Now add it to the milk and coconut mixture and cook together for another 10 to 15 minutes.
- Cook more for 5 minutes and add cardamom powder and ghee and roast well.
- The mixture will leave the sides of pan. Then remove on a greeced plate. Cut in your desired shape when the burfi mixture comes on room temperature.
Keep the pan on stove and start stirring on medium flame. If the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again. The coconut burfi had a melt in the mouth soft texture. You can also make coconut ladoos with the same mixture. Usually at home, for Raksha Bandhan we always make Rice kheer or Vermicelli kheer. this time for a change I made the coconut burfi today and also clicked the pics.
So that’s going to wrap this up for this exceptional food coconut burfi recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
