July 15, 2013

Coconut Burfi

Maida - 1 cup
Besan - 1 cup
Desiccated Coconut - 1 cup
Milk  Powder - 2 cups
Sugar - 3 cups
Ghee - 1 1/2 cup
Water - 1 cup
Cardamom powder - 1 tsp


  • Mix ghee and flours together in a deep wok. Cook over medium flame, stirring constantly until the flour turns to golden brown colour.
  • Add coconut powder and stir about three minutes, remove from heat.
  • In a separate pan, mix milk powder and water. Add to cooked flour mixture, return to flame and cook for one more minute.
  • Immediately add sugar and remove from heat. Add cardamom powder.
  • Stir the mixture well until sugar is thoroughly dissolved. 
  • Spread on a grease plate and roll  evenly with a rolling pin.
  • Cool and cut into pieces.

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