Festivals are incomplete without sweets. The next time you have an auspicious event or special guests at home, indulge them with this creamy, fudgy coconut based sweet.
Servings - 16 burfis
Difficulty Level - Easy
Preparation Time - 15 mins
Cook Time - 15 mins
- 1 tbsp ghee
- 1 cup freshly grated coconut
- 1 cup milk
- 1/2 cup sugar
- 2 tbsp milk powder (optional)
- Few saffron strands
- 1 tsp Master Cook cardamom, powdered
- 1/2 tsp kewra water
- 1/2 cup khoya or mava
- Pistachio flakes, for garnish
|Amount per serving|
|% Daily Value*|
|Total Fat 3.4g||4%|
|Saturated Fat 2.5g||13%|
|Total Carbohydrate 9.4g||3%|
|Dietary Fiber 0.5g||2%|
|Total Sugars 8.6g|
|Vitamin D 0mcg||1%|
Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation. The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.
- Heat ghee in a pan and add coconut. Stir constantly and cook until it roasts well, but do not brown it.
- Add milk, sugar and optional milk powder to this and mix until sugar dissolves.
- Add saffron, cardamom powder and kewra water and cook for at least 5 minutes or until the mixture thickens.
- Add khoya to this and stir constantly until the mixture starts to separate from the pan and leaves out a little oil.
- When the mixture becomes a solid mass, you can colour it or keep it plain and spread it onto a greased pan.
- Let cool completely and refrigerate it. After a few hours, you can take it out and cut it into portions.
- Garnish with pistachio flakes and serve.