Tomato burfi

Name: Tomato burfi
Total time: 1800 s
Yield: 10 people
Cuisine: Indian
Ingredients: 3 large ripe Tomatoes; 300 gm finely grated fresh Coconut; 150 gm fresh mava; 2 tablespoon Ghee for cooking +1 teaspoon for greasing; 6-8 Pistachios/almonds slivered fine; as needed Edible Silver leaf/Vark

Deepika Varshney @cook_25373094

#ACF
#favouriterecipe
#dishname_Tomato_Barfi

Deepika Varshney @cook_25373094

#ACF
#favouriterecipe
#dishname_Tomato_Barfi

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Ingredients

30 minutes

10 people

3large ripe Tomatoes
300 gm finely grated fresh Coconut
150 gmfresh mava
2 tablespoonGhee for cooking +1 teaspoon for greasing
6-8Pistachios/almonds slivered fine
as neededEdible Silver leaf/Vark

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Steps

30 minutes

1

Wash and purée the tomatoes well in a blender without adding any water
Melt ghee in a saucepan and pour in the tomato purée
Stir for 4-5 minutes on medium heat
2

Add finely grated coconut and mix well
Keep stirring until the mix comes together
Then add the mava after crumbling or mashing it a bit
Mix well. The mix will be slightly liquidy after adding mava
Mix and keep stirring till the mixture thickens to halwa/any burfi mix consistency
3

Take of heat
Grease a tray or plate with ghee and spread the mixture evenly starting with one corner
Sprinkle slivered pistachios and vark (optional)
Let cool and cut into desired shaped pieces