Skip to main content

COCONUT BURFI

COCONUT BURFI

COCONUT BURFI IS A VERY COMMON SWEET WHICH IS PREPARED MAINLY DURING FESTIVE SEASONS AND IT IS REALLY A VERY EASY RECIPE WHICH TAKES JUST 15MIN. THE INGREDIENTS TO PREPARE THIS WHITE BURFI IS VERY FEW. I LEARNT THIS RECIPE FROM MY MOM AND I NEVER THOUGHT THAT IT WOULD BE AN EASY ONE. HERE I AM SHARING THE PREPARATION OF THIS TASTY COCONUT BURFI.

INGREDIENTS

1. COCONUT ( 2 FULLY GRATED )
2. SUGAR ( EQUAL CUPS OF GRATED AND FRIED COCONUT)
3. GHEE ( FOR GREASING)
4. CARDAMOM POWDER
5. CASHEWS

DIRECTIONS

1. TAKE A KADAI AND FRY THE GRATED COCONUT IN LOW FLAME. FRY FOR 10 MIN, YOU WILL GET A NICE AROMA. CHECK OUT THE FRIED COCONUT IN HANDS, IF OIL STICKS THEN IT IS THE CORRECT TIME TO TAKE THE COCONUT FROM KADAI AND SPREAD IT EVENLY IN A PLATE.

2. NOW MEASURE THE QUANTITY OF THE COCONUT N A CUP AFTER FRYING AND TAKE EXACTLY THE EQUAL CUPS OF SUGAR.

3. IN THE KADAI, ADD WATER IN THE SUGAR TILL THE SUGAR DISSOLVES.

4. WHEN THE SUGAR SYRUP STARTS TO BOIL CHECK THE CONSISTENCY. IT IS GOOD TO HAVE ONE STRING CONSISTENCY.

5. NOW ADD THE FRIED COCONUT, CARDAMOM POWDER  AND STIR WELL.

6.  MIX TILL THE SUGAR SYRUP GETS ABSORBED AND THE SWEET BECOMES THICK.

7.NOW GREASE A PLATE WITH GHEE AND POUR THE MIXTURE INTO THE PLATE AND SPREAD EVENLY. 

8. IT IS GOOD TO SLICE THE BURFI INTO PIECES AND PLACE CASHEWS WHEN IT IS HOT OR ELSE IT BECOMES HARD TO SLICE.

9. HERE OUR TASTY AND EASY COCONUT BURFI IS READY TO ENJOY.





 


Labels:

Comments

Post a Comment

Popular posts from this blog

PUNJABI CHOLE / CHANNA MASALA RECIPE

PUNJABI CHOLE OR CHANNA MASALA PUNJABI CHOLE OR CHANNA MASALA IS A VERY POPULAR NORTH INDIAN CUISINE. THE MAIN INGREDIENT IS CHICKPEA WHICH IS ALSO KNOWN AS CHANNA. THIS DELICIOUS GRAVY GOES GREAT WITH BHATURA, NAAN, ROTI EVEN WITH PLAIN JEERA RICE. MOSTLY I LIKE TO MAKE THIS RECIPE AT WEEKENDS. INGREDIENTS 1. CHICKPEA (1.5 CUP) 2. ONION ( 2) 3. TOMATO (2) 4. GINGER GARLIC PASTE 5. CHILLI POWDER 6. TURMERIC POWDER 7. CORIANDER POWDER 8. GARAM MASAL 9. BAY LEAF 10. CINNAMON 11. CARDAMOM 12. CLOVES 13. SALT 14. OIL DIRECTIONS 1. SOAK THE CHICKPEA OVER NIGHT AND PRESSURE COOKER IT FOR 7 TO 8 WHISTLES. 2. IN A COOKING PAN, TAKE SOME OIL, WHEN IT HEATS ADD BAYLEAF, CINNAMON, CARDAMOM AND CLOVES. 3. GRIND THE ONIONS AND TOMATOES SEPARATELY AND ADD ONION PASTE TO THE PAN. ALSO ADD SOME GINGER GARLIC PASTE WITH IT. 3. WHEN ONION COLOR CHANGES, ADD TOMATO PASTE AND SAUTE IT WELL. 4. ADD ALL MASALAS, SALT AND MIX WELL. WHEN THE CURRY COOKS...
Post a Comment
Read more

INSTANT JALEBI

INSTANT JALEBI JALEBI IS ONE OF THE POPULAR FESTIVE SWEET IN INDIA. IT IS MADE BY DEEP FRIED MAIDA. HERE IN THIS RECIPE WE MAKE JALEBI'S WITHOUT ANY CHEMICALS AND LET ME SHOW YOU HOW TO MAKE THIS JALEBI EASILY. INGREDIENTS 1. MAIDA (1 CUP) 2. URAD DAL (4 TBSP) 3. SUGAR ( 500G) 4. GHEE (2 TBSP) 5. ENO (1&1/2 TSP) 6. WATER (1 CUP) 7. OIL 8. PIPING BAG/ ZIPLOCK COVER/ SAUCE BOTTLE. DIRECTIONS 1. TAKE URAD DAL AND GRIND IT INTO FINE POWDER, MAKE SURE THERE IS NO FULL URAD DAL IN THE POWDER AFTER GRINDING IT. ITS BETTER TO SIEVE AFTER GRINDING. 2. IN A MIXING BOWL ADD MAIDA, URAD POWDER, GHEE, ENO AND MIX WELL. THE DOUGH SHOULD BE IN A POWDERY FORM AND IF YOU HOLD THE SHAPE IT SHOULD REMAIN IN IT WHICH IS SIMILAR TO SHORTCRUST METHOD. THIS POWDER CAN BE STORED IN FRIDGE FOR A MONTH. 3. TAKE SUGAR ADD SOME WATER AND BOIL IT. IN THE SUGAR SYRUP MIX KESARI COLOR AND ALSO SOME CARDAMOM/ KESAR. WHEN THE SYRUP GETS READY KEEP IT ASIDE. 4. TAKE THE...
Post a Comment
Read more

SEERAGA SAMBA CHICKEN BIRIYANI

SEERAGA SAMBA CHICKEN BIRIYANI  BIRIYANI IS AN EVERGREEN CLASSIC CUISINE WHICH NEEDS NO INTRODUCTION. WHEN IT COMES TO CHICKEN BIRIYANI, HERE IS A TASTY RECIPE FOR MOUTH WATERING SEERAGA SAMBA CHICKEN BIRIYANI. INGREDIENTS 1. SEERAGA SAMBA RICE (1.5 CUP) 2. CHICKEN (1/4 KG) 3. ONION (3) 4. TOMATO (1) 5. PUDINA (1 CUP) 6. CORIANDER LEAF (1/2 CUP) 7. GREEN CHILLI (3) 8. GINGER GARLIC PASTE 9. TURMERIC POWDER 10. CHILLI POWDER 11. CORIANDER POWDER 12. GARAM MASAL 13. SALT 14. CURD 15. BAY LEAF, CLOVES, CARDAMOM,CINNAMON, STAR SEED 16. GHEE & OIL DIRECTIONS 1. TAKE A PRESSURE COOKER, ADD SOME GHEE AND OIL. ADD BAY LEAF, CLOVES, CARDAMOM, CINNAMON, STAR SEED (HERE I POWDERED ALL THE SPICE SEEDS) . AFTER ADDING THE SPICE SEEDS ADD ONIONS, GINGER GARLIC PASTE AND SAUTE WELL. NOW ADD THE TOMATOES. USE SOME SALT SO THAT THE TOMATOES BLENDS WELL.  2. IN A MIXI JAR GRIND ONION, PUDINA, CORIANDER AND GREEN CHILLI AND ADD THE PASTE IN TH...
1 comment
Read more