Coconut burfi recipe|coconut barfi with milk powder – Indian dessert recipe prepared with desiccated coconut, milk powder and sugar.
Want to impress your family with cooking skills? Prepare it once everyone will insist you to make it again and again.
You can also make this coconut burfi on Diwali, Eid, Holi, rakshabandhan, family get-together or anytime you are craving for dessert. Their is nothing complicated in this recipe, you can even prepare in bulk for Diwali celebrations or birthday parties.
Don’t forget to prepare this easy 5 ingredients Indian sweet on this Diwali. load this festive month with full of flavours and celebrate with your loved ones, friends and family.😄
Top tips:
- Milk powder is a very good substitute for khoya or mawa. typically every Indian sweets need khoya in it, so it does it work in most of the sweets like Besan peda, coconut ladoo, Gulab jamun.
- For flavouring you can add cardamom powder, nutmeg powder or kesar as well. But I wanted only coconut flavour so i didn’t used any of these.
- At the end, the consistency of the mixture should be thick and the mixture should come together or you can also say the consistency that can form the shape.
- At the starting, the consistency of the mixture will be very runny so don’t worry after a few minutes of continuous cooking and stirring it will start to thicken.
- Always make sure the mixture is thick before transferring it to a mould to set. if the mixture is not thick then cook it for few more minutes and then let it set.
- I have melted the ghee and then measured in the cup. So don’t get confused. ☺️
Step by step instructions with pictures:
1. In a kadhai or a pan add ghee, water and sugar. Cook it on medium flame by stirring occasionally until the sugar is dissolved.
2. When the sugar is dissolved then add milk powder in it and mix it well until the milk powder is combined nicely in the water.
3. Then add desiccated coconut in it and cook it on medium flame by stirring continuously.
4. Don’t stop your hand just keep stirring with a spatula. After 5 to 6 minutes of continuous stirring, the coconut mixture will start to come together and will become thick, dense and leave the sides of the pan.
5. When the mixture turns thick, turn off the flame and transfer the coconut mixture to the greased cake tin or any plate or mould. Press the mixture gently to flatten it from all the side.
6. Make sure the consistency of the mixture is thick before transferring it to a mould to set, if the mixture is not thick then it won’t set so cook it for few more minutes to let the mixture become thick.
7. Let the mixture set at the normal room temperature for at least 1 to 2 hours.
8. When the mixture is set completely then demould it and cut it into a equal small squares.
9. You can garnish it with dry fruits or silverwork and serve.
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Coconut burfi recipe|coconut barfi with milk powder
Easy to make coconut burfi recipe, prepare this easy dessert on this Diwali and impress your friends and family.
I hope you will like this recipe.
Ingredients
- 1/4 cup ghee
- 1 cup water
- 1/2 cup sugar
- 2/3 cup milk powder
- 1 cup desiccated coconut
Instructions
- In a kadhai add 1/4 cup ghee then add 1 cup water and 1/2 cup sugar in it. Cook it on medium flame and stir occasionally until the sugar dissolves in the ghee and water.
- When the sugar is dissolved then add 2/3 cup milk powder and stir it continuously so that milk is combined well in the water and no lumps are formed.
- Then add 1 cup desiccated coconut in it and stir continuously until the mixture comes together and it becomes thick.
- When the mixture turns thick, turn off the flame and transfer the coconut mixture to the greased cake tin or any plate or mould. Press the mixture gently to flatten it from all the side.
- Make sure the consistency of the mixture is thick before transferring it to a mould to set, if the mixture is not thick then it won't set so cook it for few more minutes to let the mixture become thick.
- Let the mixture set at the normal room temperature for at least 1 to 2 hours. When the mixture is set completely then demould it and cut it into a equal small squares then serve.
Notes
- Milk powder is a very good substitute for khoya or mawa. typically every Indian sweets need khoya in it, so it does it work in most of the sweets like Besan peda, coconut ladoo.
- For flavouring you can add cardamom powder, nutmeg powder or kesar as well. But I wanted only coconut flavour so i didn’t used any of these.
- At the end, the consistency of the mixture should be thick and the mixture should come together or you can also say the consistency that can form the shape.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 2mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 1g
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