Freshly Coconut Khoya burfi. After heating the tray, separate the pieces using a knife and serve it. Instead of condensed milk, you can use milk and sugar to cook it. ताजे नारियल की बर्फी It is made with fresh coconut, milk, sugar, and khoya.
Coconut burfi is a delicious south Indian Sweet recipe made with coconut, sugar, milk and cardamom powder.
It is one of the most commonly made sweet during festivals & celebrations in South India.
Try this easy coconut burfi for Diwali!
You can have Freshly Coconut Khoya burfi using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Freshly Coconut Khoya burfi
- Prepare 1 of freshly coconut.
- Prepare 250 gram of leftover ghee khoya/mawa.
- Prepare 1/4 cup of sugar powdered.
- You need 1/2 cup of milk powder.
- It's 1/2 cup of milk.
- Prepare 1 tsp of cardamom powder.
- It's 2-3 tsp of pure ghee.
- You need 8-10 of pistachios chopped.
Coconut barfi recipe using mawa or khoya - Traditionally barfi was made by condensing milk and sugar for very long hours to get a rich taste. Milk is the key ingredient that adds rich taste to any barfi including the traditional way of making coconut barfi. Traditionally coconut burfi was made with flour or semolina, dried coconut, ghee, sugar and milk which is rarely made these days due to. Usually South Indian coconut burfi is made by cooking freshly scraped coconut in sugar syrup of one string consistency.
Freshly Coconut Khoya burfi instructions
- First break the coconut and separate the outer shell from the flesh. Peel off the hard brown skin on the flesh of coconut and cut the coconut into small pieces..
- Add coconut pieces into mixture jar and grind them coarsely. Grease a plate with ghee and mix 1/2 cup milk powder in 1/2 cup of milk..
- In a pan heat 2 tbs of pure ghee, add grinded coconut and sugar, then stir continuously on medium flame. Cook it for 5-7 minutes or until moisture of sugar is absorbed from mixture..
- Add crumbled leftover ghee khoya and cardamom powder into mixture and mix it well..
- Add milk powdered mixture in it and mix it well, then keep stirring mixture continuously on medium flame untill it leaves the sides of pan..
- Switch off the flame and pour the mixture into greased tray to set. Then garnish burfi with chopped pistachios..
But this coconut burfi with khoya is prepared by cooking khoya/mawa, desiccated coconut, sugar and water together till it reaches the burfi consistency.. Lets see how to make coconut khoya burfi with step by step photos and. Generally Freshly grated coconut makes better coconut burfi. so to still get better tasting barfi, I soaked the desiccated coconut in warm milk for about an hour. The coconut absorbs the milk and the texture does to some extent becomes like fresh coconut. When I prepare chutneys or gravies with desiccated coconut, I grind them in warm water or soak them in warm water for some minutes.
