COCONUT BURFI

• COCONUT BURFI IS VERY POPULAR INDIAN AS WELL AS PAKISTANI SWEET. 
• THIS IS A VERY DELICIOUS & QUICK  RECEPIE . 
•  IT IS A SCRUMPTIOUS DESSERT.
•  IT REQUIRED LESS GHEE AS COCONUT IT SELF CONTAIN OIL.
• I PREFER TO MAKE IT DURING DIWALI ,VRAT(FAST) DAYS.                                                          

 COCONUT BURFI PIC

coconut pic

• RECEPIE TYPE-VEGAN /VEG                     
• SERVING FOR -4 
• COOKING TIME-20-30 MIN                          
• PREPARATION TIME-10 MIN

INGRIDIENTS:

• COCONUT-250 GM
• MILK-1KG
• SAFFRON-4STRANDS
• CARDAMOM-3 PIECES
• SUGAR-100GM
• GHEE/CLARIFIED BUTTER-50GM
• TERMERIC POWDER-1PINCH
•  CHOPPED ALMONDS-1HANDFUL
• CHOPPED CASHEWNUTS-1HANDFUL

METHOD:

• TAKE FRESH COCONUT .PEEL THE OUTER BLACK SIDE .SHRED THE COCONUT .
• NOW TAKE A DEEP PAN. KEEP IT IN MEDIUM HIGH FLAME.ADD GHEE IN IT.
• NOW ITS TME TO ADD SHREDDED COCONUT IN IT .
• COOKED IT IN GHEE FOR 2 MIN.STIR IT CONTINUOUSLY.
• NOW ADD THE FULL CREAME MILK,TERMERIC POWDER IN IT.STIR IT  IN BETWEEN TILL MILK WILL NOT REDUCED.KEEP THE FLAME ON MEDIUM.
• NOW ADD MILK SOAKED SAFFRON,SAFFARON POWDER IN IT.
• WHEN THE GHEE IS OOZING OUT THEN ADD THE SUGAR POWDER IN IT.
• MIX IT WELL .STIR IT FOR 1-2 MIN.
• NOW SWITCH OFF THE FLAME.
• SPREAD THE HOT COCONUT MIXTURE ON GHEE GLAZED PLATE.
• LET IT COOL DOWN.CUT IT IN DESIRED SHAPES.
• GARNISH THE CHOPPED ALMOND,CASHEWNUT ON IT.

TIPS:

• AVOID OVERCOOKED THE COCONUT OTHERWISE IT BECOME DRY.
• U CAN USE THE FROZEN SHREDDED  COCONUT IN IT ,BUT ALWAYS FRESH ONE TASTE IS BETTER.
• IF U WANT TO HAVE IT IN VRAT ,AVOID ADDING TERMERIC POWDER.
• COCONUT ITSELF CONTAINS OIL SO AVOID ADDING TOO MUCH GHEE IN THE BURFI.

VARIATION:

• U CAN ADD THE GRATED ORANGE CARROT IN IT.