coconut burfi recipe | kobbari mithai recipe | nariyal barfi recipe

coconut burfi recipe | kobbari mithai recipe | nariyal barfi recipe

Ingredients

1 cup coconut, fresh / desiccated
¾ cup sugar
½ cup full cream milk
2 tbsp fresh cream, optional
1 tsp ghee / clarified butter
5 cardamom / elachi, powdered
10 cashews, chopped.

Instructions 

( 1 cup =255 ml)
firstly, in a large heavy bottomed kadai take a cup of coconut.
furthermore, add ¾ to 1 cup of sugar. depending on your sweet tooth.
mix well till the sugar start to melt. this takes around 2 minutes.
next, add milk. adding milk makes coconut more juicy.
furthermore, add cream. this is optional.
give a good mix, till it starts separating pan. this takes around 8-10 minutes on medium flame.
next is to add ghee.
also add few chopped cashews.
additionally, add cardamom powder.
give a final mix.
furthermore, transfer it on a butter paper or a plate coated with ghee.
press and set to a square shape.
furthermore, grease knife with ghee and when its still hot, cut to square shapes or the shapes you desired.
allow to cool completely.
finally, serve coconut burfi or store in airtight container. it remains fresh for a week without refrigeration.

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