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Coconut Burfi With Walnuts Recipe Video
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Dry milk powder||1 Cup (16 tbs)|
|Coconut powder||1⁄2 Cup (8 tbs)|
|Walnut||1⁄2 Cup (8 tbs), ground|
|Cardamom powder||1⁄4 Teaspoon|
Calories 238 Calories from Fat 122
% Daily Value*
Total Fat 14 g21.4%
Saturated Fat 7 g34.8%
Trans Fat 0 g
Cholesterol 37.4 mg
Sodium 25.7 mg1.1%
Total Carbohydrates 27 g9%
Dietary Fiber 2.8 g11.2%
Sugars 21.7 g
Protein 3 g6.3%
Vitamin A 7.8% Vitamin C 0.88%
Calcium 6.2% Iron 1.1%
*Based on a 2000 Calorie diet
1. Grease an 8-inch round or square plate and set aside.
2. In a saucepan, boil the heavy cream on medium-high heat.
3. After it comes to a boil, turn the heat down to low-medium heat.
4. Add the sugar; stir continuously to dissolve.
5. Let it simmer for about six to seven minutes stirring frequently.
6. Using a thermometer, make sure the milk syrup is heated until 230°F.
7. Add the milk powder and stir for about two to three minutes on medium heat or until the mixture should start leaving the pan.
8. Turn off the heat and add cardamom powder, coconut powder and ground walnut and mix well.
9. Spread on a greased plate about 1/2 inch thick and let it cool for about an hour. Cut the burfis in square or diamond shapes, or any desired shape.
10. Serve as an excellent and delicious dessert.
If sugar syrup heats to above 230 degrees, the burfee will be too dry. If the syrup is not thick enough, it will take longer to cook with dry milk powder, making the burfee chewy like toffee.