Coconut Burfi Recipe | Nariyal Barfi | How to make Coconut Barfi

Ingredients

• 1 fresh Coconut
• 1/2 cup sugar
• 1/4 cup milk with cream
• 1/4 teaspoon cardamom powder
• 1-2 teaspoons finely chopped almond and pistachio
• 2 tablespoon ghee

Instructions

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   Preparation 1. Take a fresh coconut.

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   2. Remove it skin using a knife.

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   3. Grate and add into a mixer jar.

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   4. Grind for 1-2 rounds with intervals. Don’t grind continuously. Its texture should be coarse, not pasty.

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   How to make Coconut Burfi 1. Heat the kadhai with 2 tablespoons of ghee.

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   2. Add grated coconut to it.

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   3. Continuously stir the coconut for 2-3 minutes on low flame.

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   4. Add ¼ cup milk with cream.

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   5. Stir and cook until the milk evaporated.

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    6. When the mixture looks thick, add ½ cup sugar.

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    7. Mix well until sugar dissolves completely. Make sure that the flame is low.

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    8. Stir the mixture continuously and cook until thickened.

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    9. Add ¼ teaspoon of cardamom powder.

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    10. Keep stirring on low to medium flame. Make sure it should not burn from the bottom.

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    11. When the coconut mixture looks thick and releases oil from the sides, turn off the flame.

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    How to set the Coconut Burfi 1. Grease the plate with ghee and pour the burfi mixture into it.

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    2. Spread the mixture using a spatula.

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    3. Sprinkle some chopped almonds and pistachio and gently press it. Let it cool down and set it for 1-2 hours.

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    4. Cut the burfi into square pieces.

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    5. Finally, the Coconut burfi/ Khobar burfi is ready to serve.