Fresh coconut & nuts with sunflower burfi. This tutorial shows tips for storing fresh coconut as well as how to buy, open, and use the coconut meat in your favorite recipes. I will show you how to buy the best coconuts, how to crack them open. How do you open a whole coconut and what tools can be used to shred and grate fresh coconut for your favorite dishes?

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Ingredients of Fresh coconut & nuts with sunflower burfi

Prepare 1/2 of Shredded freshly coconut.
You need 1 small handful of Almonds.
You need 1 small handful of Cashewnuts.
You need 1 small handful of Walnuts.
It's 1 bowl of Fox nut/lotus seeds/makhana.
Prepare 2 tbsp of Melon seeds.
It's 2 tbsp of Watermelon seeds.
You need 2 tbsp of 🌻 sunflower seeds.
You need 1 cup of Milk full cream.
It's 1 cup (according to taste) of Sugar.
Prepare 1/2 tsp / 6-7 of cardamoms Cardamom powder.
Prepare 2-2 to 3-3 drops of Edible food colors green, pink.
It's 2-3 tbsp of Only desi pure ghee.

Fresh Coconut Milk Fruit Popsicles, Fresh Rice Salad With Mango, Coriander, And Fresh Mint, No-bake Fresh Peach Tart. Fresh coconut is one of the most basic and essential fruit or seed that is commonly used in cooking across. The fresh coconut water can be slightly frozen where the juice will turn to ice and can be eaten like a sorbet. Blend coconut water and flesh to make a smoothie or a base for soups.

Fresh coconut & nuts with sunflower burfi instructions

First peel off then shreded the coconut with the help of a shredder/grater from thinly holes side and keep aside.
Take a non stick pan and lightly heat desi ghee in it..slightly toast almond, Cashewnuts, walnut for about 1 minute at low heat to reduce the moisture inside the nuts.
Toast melon, watermelon, sunflower seeds at low to medium heat till crackling sound hears.
Toast fox nut/makhana at low heat till moisture reduce and a crunchy texture achieved (take a toasted foxnut and press it in between your index finger and thumb,it should be crushed immediately).
Take a grinder jar and grind coarsely all the toasted nuts along with lotus seeds/makhana(u have and't to grind the toasted melon, watermelon and sunflower seeds).
Again put a spoonful of desi ghee in the pan and toast shredded coconut at low flame till get dry then add milk,sugar and let it to cook at low flame till sugar completely melts and reach slightly caramalized stage.
Add coarsely ground nuts and lotus seeds/makhana and mix with coconut and milk-sugar mixture.add cardamom powder.keep on continuous stirring at low heat till all the ingredients mix together and find out a lump form.
Drizzle 2-3 drops of green food colour at different places in the pan on coconut lump mixture and drizzle 2-3 drops of pink food colour,let to set the colour on sweet for 30 seconds-1 minute then spread all over in the sweet light handed with the help of a spatula..
Grease a steel plate with little bit of ghee and spread the sweet mixture on the plate and flatten with the help of spatula by tapping again and again on it.
Make small square marks on the sweet with a knife immediately after pressing when it is hot and then keep in refrigerator fo about one hour to set completely.
Your coconut & nuts with sunflower mithai is done.
Transfer into a serving plate or a container and serve.
👉can consume the mithai till one week.

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