Coconut Phirni Recipe

Coconut Phirni picture

Summary

Difficulty LevelMediumHealth IndexHealthy
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Semolina1 Tablespoon
 Crushed vermicelli1 Tablespoon (fine)
 Ghee2 Tablespoon
 Powdered almonds2 Tablespoon
 Milk4 Cup (64 tbs)
 Coconut1⁄2 , scraped
 Condensed milk1⁄2 Can (5 oz)
 Vanilla essence1⁄2 Teaspoon
 Chopped nuts1 Tablespoon (for garnish)
 Grated coconut1 Tablespoon (for garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 2263 Calories from Fat 1342

% Daily Value*

Total Fat 155 g238.1%

Saturated Fat 107.8 g539%

Trans Fat 0 g

Cholesterol 219 mg

Sodium 637.6 mg26.6%

Total Carbohydrates 182 g60.8%

Dietary Fiber 21.9 g87.5%

Sugars 139.3 g

Protein 56 g112.1%

Vitamin A 26% Vitamin C 17.9%

Calcium 147.8% Iron 34.3%

*Based on a 2000 Calorie diet

Directions

Fry semolina and vermicelli till golden.
Add these and powdered almonds to milk and scald over low heat for half an hour.
Add coconut and condensed milk.
Stir well and cook until thick.
Add vanilla essence and pour into shallow dish or individual bowls and set.
Decorate with chopped nuts and grated coconut.
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