HELLO FRIENDS. HOW ARE YOU?
A VERY HAPPY NAVRATRI TO ALL MY VIEWERS. I personally want to greet you with COCONUT BURFI.
Friends, NAVRATRI, is not a single festival but a group of festivals, celebrated for 9 days.
And, the Festival means having a feast, which is celebrated in different parts of India, and that too in their own way.
Nine days, nine types of sweets, because CELEBRATION is incomplete without sweets.
Today, I shall be showing you a very common yet very lovable sweet, which is made almost everywhere in India.
Yes, it is COCONUT BURFI. (KOBBARI METHAI in Kannada, and KHOPRE KI BARFI in Hindi)
Coconut in this Sweet can be used both in the FRESHLY GRATED FORM or in a DRY DESICCATED FORM. (Only the question of availability).
Making Burfi is very easy, you just have to combine all the ingredients in definite proportions at different stages and cook and set and then cut to get a perfect sweet.
In south INDIA, you get fresh coconut in abundance, whereas in North India It is not available in all places, so the option of dry DESICCATED COCONUT is better.
Let us now very quickly have a look at the necessary ingredients needed to make COCONUT BURFI.
Ingredients needed to make COCONUT BURFI.
- Desiccated coconut-1.5 (one and a half cups)
- Milk (at room temperature)- 1.5 cups (1 for coconut, and 1/2 for milk powder)
- Milk powder-1/2 cup
- Ghee -2-3 tablespoons
- Sugar(normal)-1/2 cup
- Yellow Food color-few drops
- Take the measured quantity of the desiccated coconut in a mixing bowl.
- Add about 1 cup of milk slowly, mixing simultaneously so that the milk gets absorbed by the coconut particles. (This is done to make the dry coconut to make it soft, like fresh coconut).
- Now take the milk powder to another bowl.
- Add 1/2 cup of milk, stirring it continuously to make a smooth lump less paste.
- Put the sugar into a mixer grinder with cardamom to make a fine powder
- Smear a plate, or tray with ghee, in which you want to set Burfi.
METHOD OF MAKING COCONUT BURFI
- Take a thick-bottomed pan, keep it on a low flame, and add 2tablespoon of ghee to it.
- Now add the paste of milk powder and milk, to the pan and keep on stirring.
- Now add the desiccated coconut which was mixed with milk previously.
- Saute for at least 5 mts, so that the coconut gets a good flavor.
- Now is the time to add powdered Sugar and combine them together.
- After you add sugar, the mix again becomes a little soggy.
- After 2-3 mts it again starts getting a stiff consistency.
- Now you can add the liquid color by mixing it with little milk.
- Combine it well, now the burfi mix gets a dough-like form.
- Transfer it to the greased plate and pat it evenly, pressing on all the sides equally to get a good shape of the BURFI.
- you can sprinkle some Desiccated coconut powder and pistachios slices.
- Allow to cool for 1 hour and then cut into the desired shape and serve.
- THIS COCONUT BURFI, IS VERY YUMMY IN TASTE AND MELTS IN YOUR MOUTH GIVING A DELICIOUS TASTE.
- HOW IS THIS?
- Please do try and relish.
- you may follow these links too.
- https://padmas-navaruchi.in/2022/03/how-to-make-mohanthal/
- https://padmas-navaruchi.in/2021/12/how-to-make-super-soft-ragi-halbai/
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