Hello Foodies!
There's nothing that can beat the freshness of a coconut. I love coconut and use it to make dishes all the time. Coconut filled chocolate (like we get Bounty) is the best creation of me so far.
When it comes to sweets, I am not someone who loves them. But coconut burfi and ladoos are something that I just can't resist. It's the navratri festival going on and we make some prasad (sweet) to serve each day to the God while ofeering our prayers. This time I made coconut burfi. It was my first attempt and it came out beautifully.
I made a pink and white coconut burfi, pink portion with real rose leaves and a little rose incense. The white portion was plain coconut.
Let’s see what I got today.
500gms
30 minutes
| S.No. | Ingredient | Quantity |
|---|---|---|
| 1. | Coconut | 1 Unit |
| 2. | Milkmaid | 1 Cup |
| 3. | Powdered Sugar | 1/4 Cup |
| 4. | Rose Leaves | 5-6 Leaves |
| 5. | Rose Incense | 1/4 TBSP |
Step 1: Take a pan and add the dessicated coconut to it. To dessciate the coconut, you can use the tools available in market or simply a manual grater.
Step 2: Add the milkmaid and sugar to the pan and mix well. Allow this mixture to cook for about 5-7 minutes on low flame. Keep stirring continuously so that none of it sticks to the base of the pan.
Step 3: Turn of the flame and divide the mixture into 2 parts. Keep 1 part as it is.
Step 4: TFor the second portion, grind 2-3 rose leaves in a mixer with about 1 TBSP of water. Add the rose water and rose incense to the mixtrue and give it a nice mix.
Step 5: Now take a large plate. At the bottom, spread evenly the white layer of the coconut. On top of it, spread evenly the pink portion.
Step 6: Use some fresh rose leaves and powdered pistachio to garnish.
Allow this to cool at room temperature. This sweet can easily survive in the room temperature for around 8-10 days.
Enjoy the navratri with the tummy cocobut barfi!
