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Ingredient
Coconut Burfi (Nariyal Ki Burfi)
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Chef :
Rosalyn_KitchenCoconut Burfi (Nariyal Ki Burfi)
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Cooking instructions
* Step 1
Firstly, boil the milk. Allow it to cool slightly. Strain the milk and set aside. The milk should be slightly warm.
* Step 2
Heat ghee in a pan.
* Step 3
Add the desiccated coconut and roast on low flame for 2 to 3 minutes.
* Step 4
Add the milk and cook till the milk is absorbed and you get a crumbly texture.
* Step 5
Add the sugar and cook further till the water content is absorbed. Do not overcook because it should not be dry but there should be no moisture too.
* Step 6
Take a glass tray or a square cake tin. Line it with parchment paper. Spread half of the coconut mixture. Level the mixture with the back of a greased spoon. To the remaining half coconut mixture, add pink food colour and mix it well.
* Step 7
Spread the pink coconut mixture on top of the white coconut mixture and level the mixture with the back of a greased spoon. Allow to cool. Garnish it with desiccated coconut.
* Step 8
Cover it with a cling wrap and refrigerate it for 4 to 5 hours.
* Step 9
After refrigeration, cut into desired shape and size.
* Step 10
Soft and Moist Two Layered Coconut Burfi is ready to devour. Store the remaining in an airtight container.
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