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Coconut Burfi Recipe
|Desicated unsweetened coconut||1⁄2 Cup (8 tbs) (Fresh coconut can also be used)|
|Milk||2⁄3 Cup (10.67 tbs) (whole milk or condensed milk can be used)|
|Cardamom powder||1⁄3 Teaspoon|
|Saffron strands||1 Teaspoon (mixed in 2 tsp of hot milk)|
Calories 298 Calories from Fat 186
% Daily Value*
Total Fat 22 g33.9%
Saturated Fat 18.3 g91.7%
Trans Fat 0 g
Cholesterol 5.4 mg
Sodium 28.1 mg1.2%
Total Carbohydrates 26 g8.5%
Dietary Fiber 5.2 g21%
Sugars 19.2 g
Protein 4 g7.6%
Vitamin A 0.9% Vitamin C 2.6%
Calcium 5.7% Iron 7%
*Based on a 2000 Calorie diet
Add the milk, cardamom powder, almonds, saffron and sugar.Allow it to boil. Stir it once in a while till it thickens and becomes dry and firm (like a fudge consistency) but still soft.
Pour into a plate already greased with a little ghee and with a flat spoon roll and pat out evenly in the plate. Cut it into diamond shaped pieces and let it cool. Do not remove it from the plate.
After it is completely cooled, put it in the refrigerator so that it sets in firmly and doesn't break.
Remove after 5-6 hours. Coconut Burfi is ready to eat.