Coconut Burfi its a sweet dish loved by my family. Today on the occasion of Anant Chaturdashi we have to make 14 pieces of any sweet for pooja so i tried this at home. It's soft and nice in texture because i have used fresh grated coconut in it. Let's gather ingredients required for same.
Ingredients :
1+1/2 Cup freshly grated Coconut
4 tbsp Ghee
500 ml Milk
1/2 cup Fresh malai
10 tbsp Sugar
6-7 strands of saffron dipped in water
9-10 finely chopped Pistachios
Method :
First of all take a wok i took non stick as in it material will not stick easily to base.Take ghee in wok and heat on low medium flame and once it heats up add freshly grated coconut in it and keep roasting it for 4-5 mins on low flame. Now add milk and malai in it , home made malai gives soft texture to your burfi otherwise u can increase the quantity of milk. Cook it on medium flame by continue stirring till milk evaporates from it and it looks like halwa in texture. Now add saffron dipped water along with strands and sugar in it and cook it for 5-10 mins. It is perfectly cooked when it leaves sides of wok and looks creamy but slightly dry in texture. It took me almost 25 minutes for whole procedure of making coconut burfi. Switch off the flame.
Take one greased pan or plate with ghee and take out ur cooked material in it and spread it evenly with spatula and garnish it with chopped pistachios. Press pistachios gently with hands and keep it aside for cooling down for an hour. I kept it in fridge after one hour and took out after 3 hrs and cut it into desired shapes and serve.
Try it and let me know ur comments in comment section :D
Ingredients :
1+1/2 Cup freshly grated Coconut
4 tbsp Ghee500 ml Milk
1/2 cup Fresh malai
10 tbsp Sugar
6-7 strands of saffron dipped in water
9-10 finely chopped Pistachios
Method :
First of all take a wok i took non stick as in it material will not stick easily to base.Take ghee in wok and heat on low medium flame and once it heats up add freshly grated coconut in it and keep roasting it for 4-5 mins on low flame. Now add milk and malai in it , home made malai gives soft texture to your burfi otherwise u can increase the quantity of milk. Cook it on medium flame by continue stirring till milk evaporates from it and it looks like halwa in texture. Now add saffron dipped water along with strands and sugar in it and cook it for 5-10 mins. It is perfectly cooked when it leaves sides of wok and looks creamy but slightly dry in texture. It took me almost 25 minutes for whole procedure of making coconut burfi. Switch off the flame.
Take one greased pan or plate with ghee and take out ur cooked material in it and spread it evenly with spatula and garnish it with chopped pistachios. Press pistachios gently with hands and keep it aside for cooling down for an hour. I kept it in fridge after one hour and took out after 3 hrs and cut it into desired shapes and serve.
Try it and let me know ur comments in comment section :D
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