Coconut Burfi

Name: Coconut Burfi
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Pure Ghee; 2 cup Fresh grated coconut; 1 cup Mawa(khoya); 1 1/2 cup Full cream milk; 1 cup Sugar; 1/2 tsp Cardamom powder; 1 tsp Chopped almonds; 1 tsp Rose leaves (dried)

Aruna Thapar @Arunathapar27

New Delhi

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Aruna Thapar @Arunathapar27

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Ingredients

4 servings

1 tspPure Ghee
2 cupFresh grated coconut
1 cupMawa(khoya)
1 1/2 cupFull cream milk
1 cupSugar
1/2 tspCardamom powder
1 tspChopped almonds
1 tspRose leaves (dried)

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Steps

1

Heat 1 tb spoon ghee in a heavy bottomed karahi.
2

Add 2 cups of grated fresh coconut. Stir well and sauté for 3 to 4 minutes on a low flame. This saluting is done to reduce the moisture from the coconut.
3

Add 1. 5 cup of milk. Mix and stir well. Simmer on low flame for 5 minutes.
4

Add 1 cup of sugar and mix very well.
5

Add a tb spoon of almonds and dried rose petals each. Stir again. Cook for 6 to 7 minutes or till the mixture becomes half of it's volume. Keep stirring continuously. The mixture will start to bubble.
6

Now add 1 cup of grated khoya (mawa). Mix well and continue stirring mixture on low flame. Sprinkle half teaspoon cardamom powder. Stir again.
7

The mixture will start thickening. Keep stirring till oil leaves the karahi or ghee start releasing from the sides. Switch off the flame.
8

Grease a thali and pour the hot barf mixture gently on the greased thali. Spread evenly with the help of spatula.
9

Garnish with chopped almonds and dried rose petals. Allow to cool. When it comes to room temperature slice and serve. Store in air tight jar.