COCONUT BURFI WITH DESICCATED COCONUT/KHOPRA BURFI/NARIYAL KE CHOORE KI BURFI
With the onset of monsoon (rainy season) in India, a new life starts sprouting after the severe heat. We in India welcome the monsoon followed by a number of festivals. As the festive season is about to approach we start to prepare several dishes sweet and savoury to welcome that.
My efforts too for the same are not an exception. I love to prepare sweets at home before the arrival of festivals. This coconut burfi with desiccated coconut is such a treat for sweetmeat lovers. When the fresh coconut is not available to me I go for the coconut powder which never disappoints and makes equally delicious goodies. This tasty coconut burfi or fudge is prepared with milk so tastes very rich. The making is very easy and basic that requires only a few ingredients. Hope you would love making this burfi with desiccated coconut
Prep time – 5 minutes
Cook time – 45 minutes
Ready in – 2 hrs
Course – Dessert/Sweet dish/sweets
Author Bharti Dhawan
INGREDIENTS REQUIRED
• Full-fat milk/Whole milk – 1 lt
• Desiccated coconut/dry coconut powder – 250 gms
• Sugar – 150 gms /to taste
• Assorted nuts (chopped) – 1/2 cup
• Ghee – 1 tbsp for burfi +1 tsp to grease a tray/plate
HOW TO MAKE COCONUT BURFI
1 – First of all, dry roast coconut at low flame for 5 minutes. You would feel the fragrance when it is roasted(the colour should not be changed)
2 – When the coconut powder is roasted, transfer it to a tray or plate
3 – Add little water to a nonstick pan or a heavy bottom kadahi so that the milk does not stick
4 – Now add milk to the pan and keep on medium-high flame. Allow the milk to boil. Add cardamom/ ilayachi powder. (Stir the milk at intervals to prevent it from sticking)
5 – When 1/4 quantity of milk is reduced, add sugar and stir to mix well
6 – Time to add dry roasted coconut powder and combine well. Keep the flame at low-medium
7 – With time the milk will start to thicken. Keep stirring the milk
8- Add ghee at this stage. Ghee adds shine, taste, and richness. Keep stirring the milk to prevent it from sticking
9- When all the milk is reduced, bhunow(roast) the burfi mix until it leaves the pan from sides
10 – Spread evenly the burfi mix in the greased thali and place all the chopped nuts. Press them with a spatula so that they stick on the top surface and set nicely. The coconut burfi sets firmly as it cools down completely
11- When coconut burfi is set, cut the pieces into desired shapes and sizes
12- Do make this divine coconut burfi in the vrat(fast) days and upcoming festivals
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