Coconut burfi

Name: Coconut burfi
Cuisine: Indian
Ingredients: 2 cups heaped unsweetened desiccated coconut; 2 cups whole milk; 3-4 green cardamoms ,crushed; 1 pinch of saffron ,crushed; 1 cup sugar; 1/2 cup powdered cashews; 1/2 cup powdered almonds; 2-3 Teaspoons ghee

Monika Jain @monika_jain

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Monika Jain @monika_jain

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Ingredients

2 cupsheaped unsweetened desiccated coconut
2 cupswhole milk
3-4green cardamoms ,crushed
1 pinch of saffron ,crushed
1 cupsugar
1/2 cuppowdered cashews
1/2 cuppowdered almonds
2-3 Teaspoonsghee

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Steps

1

Heat ghee in a pan. Add the desiccated coconut and add milk also Saute on a low flame for 2 to 3 minutes.
2

Continue to cook and stir. The coconut burfi mixture will thicken slowly.Than add powdered almonds and cashews,grind in a mixture jar,mix it well
3

Add sugar Then add cardamom powder.
Continue to cook and stir. The coconut burfi mixture will thicken slowly.
Keep on stirring so that the mixture does not stick to the bottom of the pan.
Ghee should start releasing from the sides of the mixture. You will see tiny drops of ghee. Takes about 22 to 25 mins on a low flame.
4

Then pour the burfi mixture in a greased tray or thali. Let it cool completely.
5

Sprinkle chopped almonds or press some cashews on the top.
Slice the burfi and then serve.
Coconut burfi can also be refrigerated. It stay good for 1 to 2 days in the refrigerator.