Recipe: Perfect Coconut khoya burfi

Swaadisht Nuskha


Coconut khoya burfi. Coconut burfi recipe - One of the most commonly made barfi recipe during festivals like holi, diwali, navratri. If one needs to make a quick sweet. Khoya Burfi is prepared on almost all auspicious occasions,especially on Diwali and also distributed on delightful occasions.i prepared Khoya coconut burfi this week and the taste was amazing.i added.

Coconut khoya burfi Heat non stick pan and add water and sugar in the pan. Coconut Burfi (Thengai Burfi) is a tasty south Indian sweet done on most of the festival days. Easy to make Sweet for Diwali! You can cook Coconut khoya burfi using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Coconut khoya burfi

  1. It's 500 gms of khoya.
  2. It's 250 gms of grated coconut powder.
  3. Prepare 300 gms of sugar.
  4. Prepare 2 tbsp of finely chopped pistachios.
  5. Prepare 1 tbsp of cardamom powder.

Grease a tray with ghee and keep it ready. Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. This is a scrumptious dessert or snack. Easy to do Coconut Burfi recipe.

Coconut khoya burfi instructions

  1. In a pan take 1/2 cup water add sugar boil it and check with finger when it becomes one string chasni put off flame..
  2. Add khoya stir it mix properly..
  3. Now add coconut powder and mix it well..
  4. Take a plate grease it with desi ghee and spread mixture of khoya and coconut properly..
  5. Spread cardamom powder and chopped pistachios over it..
  6. Rest it 3 to 4 hours then cut it into small pieces shape as you like..
  7. Khoya coconut burfi is ready for serve it is also used in falahar vrat..

Thengai burfi as its called in Tamilnadu, this is a delicious never fail dessert sweet. Coconut burfi is a simple traditional sweet that is prepared during festive occasions. It is a very simple and quick-to-make sweet recipe. Coconut Khoya Gulkand Ladoo or Coconut Mawa Gulkand laddu is easy laddoo recipe made with minimal ingredients desiccated coconut (nariyal ka burada), khoya or mawa and stuffed with gulkand. Continue boiling in medium flame until it reaches one string consistency.