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Main Course

Coconut Burfee

This burfi will remain fresh for several days when stored in an air tight container.

35 min total|Prep 15 min|Cook 20 min|6 servings|easy

Ingredientsfor 6 servings

4 large Coconut — grated
2 cup Sugar
1 cup Condensed milk
1 tbsp Ghee
1/2 tsp Vanilla essence
Food color A pinch

Preparation

Step 1
Cook grated coconut, sugar and condensed milk with half cup of water in a pan, stirring all the while.
Step 2
Grease a steel plate with some ghee. Add the remaining ghee to the coconut mix along with the essence and color and Stir everything together thoroughly.
Step 3
Pour out on the greased plate and level.
Step 4
Cut into required shapes with a knife when warm.
Step 5
Once the burfi bars are cool, set warm again over a low flame and separate the pieces.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Coconut Burfee

This burfi will remain fresh for several days when stored in an air tight container.

35 min total|Prep 15 min|Cook 20 min|6 servings|easy

Ingredientsfor 6 servings

4 large Coconut — grated
2 cup Sugar
1 cup Condensed milk
1 tbsp Ghee
1/2 tsp Vanilla essence
Food color A pinch

Preparation

Step 1
Cook grated coconut, sugar and condensed milk with half cup of water in a pan, stirring all the while.
Step 2
Grease a steel plate with some ghee. Add the remaining ghee to the coconut mix along with the essence and color and Stir everything together thoroughly.
Step 3
Pour out on the greased plate and level.
Step 4
Cut into required shapes with a knife when warm.
Step 5
Once the burfi bars are cool, set warm again over a low flame and separate the pieces.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.