Ingredients
Equipment
Method
- Ingredients of coconut burfi
- Add sugar and milk in a Kadhai and let the sugar melt on low flame.
- Add saffron milk (optional)
- Mix it properly
- Now add 1 tbsp of Ghee and mix it well on low flame.
- Add Milk powder to potions and stir continuously to avoid lumps.
- For colour, add diluted turmeric (optional)
- Then goes in the cardamom powder.
- After some time, you can see Milk has thickened and is creamy
- Finally, add the desiccated coconut or dry coconut powder.
- Mix it thoroughly
- Add ghee in between to make it greasy and non-sticky.
- Cook it on low flame until it forms a dough.
- The burfi dough is ready, and turn off the flame.
- Place butter paper on a plate and grease it with some ghee.
- Now transfer the burfi dough into the plate and, using a spatula, spread it
- Garnish it with chopped pistachios or any other dry fruits you choose.
- Gently press them using a flat spatula.
- Now let it set for 20 mins.
- After 20 mins, Gently cut them into desired shapes
- Authentic & sweet Indian dessert coconut burfi is ready!!!
Video
Notes
Coconut Barfi can be stored for 1-2 weeks if refrigerated
Since its made using dry coconut powder it has a longer shelf life
I am adding turmeric water to give a natural color, You can use food color if required.
Adding Saffron is also optional instead you may increase the cardamom powder quantity for added flavour.
While adding milk powder stir continuously to avoid lumps
Do the cooking procedure in low flame only to avoid any burning
Let the dough rest and cool down before cutting them into shapes for best results