Coconut Burfi Recipe
Ingredients
| Khoya | 1/2 Kilogram | |
| Coconut | 100 Gram, grated | |
| Red colour - few drops | ||
| Castor sugar - 250 gms | ||
| Water | 2 Tablespoon | |
| leaves | 4 | |
Directions
GETTING READY
1 Lightly grease a thali.
MAKING
2 In a heavy bottomed pan, put the khoya and water.
3 Cook, stirring for 5 minutes on medium heat.
4 Add in the sugar and stir until it is dissolved and the khoya is a little dry.
5 Remove from the heat.
6 Allow to cool a little.
7 Mix in the grated coconut.
8 Divide the mixture into two equal halves.
9 Add in a few drops of red color diluted with water to half the mixture.
10 Evenly spread the white khoya on the prepared thali .
11 Spread the pink khoya over the white layer.
SERVING
12 Decorate with silver leaves and keep aside until set.
13 When cool, cut into burfi shapes
1 Lightly grease a thali.
MAKING
2 In a heavy bottomed pan, put the khoya and water.
3 Cook, stirring for 5 minutes on medium heat.
4 Add in the sugar and stir until it is dissolved and the khoya is a little dry.
5 Remove from the heat.
6 Allow to cool a little.
7 Mix in the grated coconut.
8 Divide the mixture into two equal halves.
9 Add in a few drops of red color diluted with water to half the mixture.
10 Evenly spread the white khoya on the prepared thali .
11 Spread the pink khoya over the white layer.
SERVING
12 Decorate with silver leaves and keep aside until set.
13 When cool, cut into burfi shapes
Chef
