Happy Independence Day
Coconut Burfi is a delicious and sweet desert. Mostly South Indians make this for special days. Its very easy and simple recipe. There are deferent ways to make this desert. Here I used dry coconut powder to get a fudge texture for this burfi. So here is recipe for you all to try.
- Dry Coconut Powder 250 gm
- Fresh Milk 200 ml
- Sugar 25 gm
- Condensed Milk / Milk Maid 200 ml
- Cardamom Powder 1 tsp
- Rose Water few drops
- Ghee 50 ml
- Almond sliced and roasted
Take a medium size sauce pan and boil milk, once it boils add dry coconut powder and stir well. Put off flame cover and keep it for 1 hour. Take a fry pan heat ghee on medium flame, once the ghee melts add that dry coconut powder soaked in milk and saute for 3 minutes. Add milk maid now and mix well. Add sugar, cardamom powder and rose water. Stir well until ghee comes out from edges of the pan. Greece one steel plate with ghee and pour this mixture into the greeced plate and spread evenly and keep it aside until cool down. Garnish with saffron and roasted almond slices, then cut and serve. Coconut burfi is ready to serve now.
NB: If you want to add any colour, can use food colour, add food colour once the milk is boiled and before adding the coconut powder. You can add deferent flavoures also in to this burfi, like almond essence, orange essence, vanilla essence instead of rose water. I just want to keep the coconut flavour so used mild flavour of rose water only. Enjoy cooking.