Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, coconut burfi. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Coconut Burfi is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Coconut Burfi is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have coconut burfi using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Burfi:
- Get 2 cups grated coconut
- Prepare 1 cup milk
- Prepare 3/4 cup sugar
- Take 1 tablespoon ghee
- Get 1/2 tsp cardamom powder
- Get 4 cashew nuts
- Make ready 4 almonds
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.
Instructions to make Coconut Burfi:
- First of all wash and peel coconut pieces and grate it with a small hole grater.
- Add coconut and milk in a pan. Cook it for For 5 minutes and add sugar to it and mix it well. When the liquid evaporates from the mixture add ghee and mix it well.
- Keep on stirring until the mixture dries up completely. Now add cardamom powder to it and mix it well.
- Take a greased tin or a steel plate and take out this mixture into it. Level it from top. Now sprinkle some chopped cashew nuts and almonds on top and pat it lightly. Let is set at room temperature for 4 to 5 hours.
- After four to five hours cut it into desired shape and store it in an airtight container.
- Coconut burfi is ready to be served.
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 it up with this special food coconut burfi recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
