coconut burfi, coconut burfi with condensed milk, Kobbari Mithai Recipe, Fresh Coconut Fudge, thengai burfi
#nariyalBurfi #CoconutBarfi #BurfiRecipe
Coconut Barfi
Ingredients:
Fresh Coconut - 2
Condensed Milk - 1 cup (250 gms)
Pistachios - 10 to 12 (slices)
Green Cardamoms Powder - 4
Ghee - 2 to 3 tbsp
How to make Coconut Barfi
1- Take 2 fresh coconuts, remove the hair of coconuts and use the dry coconut.
2- Peel it, remove the black portion of coconut using a knife.
3- Wash it once and grate it.
4- Grind and prepare the coarsely ground powder of these for 5 to 10 seconds.
5- Preheat the pan along with 2 tbsp of Ghee and melt it.
6- Add 2 cups of desiccated coconuts and roast while continuously stirring it on the medium flame for 5 minutes.
7- Add the condensed milk and cook while continuously stirring until it reaches the thick consistency.
8- The mixture appears thick so add cardamon powder in it and mix it properly.
9- Switch off the flame and set it.
10- Spread some ghee on a plate to make it greasy, add the mixture in a plate and spread the mixture evenly.
11- Garnish it with the chopped pistachios and press to fix them.
12- Mark the cutting areas over it according to your deisred size.
13- Leave the barfi to set and then separate the pieces.
14- The barfi has set and it has cooled down also.
15- Heat the plate for 5 to 10 seconds from the bottom so that pieces can be removed easily.
16- The fresh coconut barfi is ready to serve.
Serving:
1- Brafi can be stored in the refrigerator and consumed for the 7-8 days
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4 окт 2024
