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Ingredient
Coconut Burfi
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Ingredient
Food ration :
4 servings
1 tsp
Pure Ghee
2 cup
Fresh grated coconut
1 cup
Mawa(khoya)
1 1/2 cup
Full cream milk
1 cup
Sugar
1/2 tsp
Cardamom powder
1 tsp
Chopped almonds
1 tsp
Rose leaves (dried)
Cooking instructions
* Step 1
Heat 1 tb spoon ghee in a heavy bottomed karahi.
* Step 2
Add 2 cups of grated fresh coconut. Stir well and sauté for 3 to 4 minutes on a low flame. This saluting is done to reduce the moisture from the coconut.
* Step 3
Add 1. 5 cup of milk. Mix and stir well. Simmer on low flame for 5 minutes.
* Step 4
Add 1 cup of sugar and mix very well.
* Step 5
Add a tb spoon of almonds and dried rose petals each. Stir again. Cook for 6 to 7 minutes or till the mixture becomes half of it's volume. Keep stirring continuously. The mixture will start to bubble.
* Step 6
Now add 1 cup of grated khoya (mawa). Mix well and continue stirring mixture on low flame. Sprinkle half teaspoon cardamom powder. Stir again.
* Step 7
The mixture will start thickening. Keep stirring till oil leaves the karahi or ghee start releasing from the sides. Switch off the flame.
* Step 8
Grease a thali and pour the hot barf mixture gently on the greased thali. Spread evenly with the help of spatula.
* Step 9
Garnish with chopped almonds and dried rose petals. Allow to cool. When it comes to room temperature slice and serve. Store in air tight jar.
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