Drop Down MenusCSS Drop Down MenuPure CSS Dropdown Menu

16 Mar 2015

Coconut Burfi

















Servings: 20-24 pieces

Ingredients:


Content
Quantity
Comment
Ghee
1 tsp + To grease

Coconut
1 glass
Desiccated
Sugar
1 glass

Elaichi powder / Cardamom powder
½ tsp

Milk
¼ glass


Method:

Grease a plate with ghee and set it aside. Melt a tsp of ghee in a pan. Add the desiccated coconut and roast it on medium flame for 2-3 minutes. Add sugar, elaichi powder and milk and mix well. Continue to stir on medium flame till sugar dissolves and the mixture starts foaming, starts to rise and leave the sides of the pan, transfer to the greased plate and spread evenly using the spatula. Cut into desired shapes.

       

       

       

       



Serve hot, cold or chilled.

Related Posts:

  • Moong dal kheer / Hesaru bele payasa Servings: 5 Ingredients: Content Quantity Comment Moong dal ¼ cup Jaggery 1 cup Water To cook … Read More
  • Banana halwa Servings: 2-3 Ingredients: Content Quantity Comment Fully ripe Bananas 20-25 Elaichi / Cardamom powder 1 tsp Jaggery To taste Salt ¼ tsp Water If required Method: Grind the ban… Read More
  • Rice Milk Halwa Servings: 12-15 pieces Ingredients: Content Quantity Comment Rice ½ cup Any variety Milk 2 cups Jaggery ¾ cup Salt A Pinch Cardamom powder ¼ tsp Raisins 12-15 Optional Water … Read More
  • Halbai Servings: 12-15 pieces Ingredients: Content Quantity Comment Rice ½ cup Any variety Milk ½ cup Jaggery 1 cup Salt A Pinch Cardamom powder ¼ tsp Coconut 2-3 tbsp Dessicated Wat… Read More
  • Muskmelon Halwa Servings: 9-10 pieces Ingredients: Content Quantity Comment Muskmelon 1 medium Fully ripe Jaggery 1 heaped cup Water ½ cup Vanilla essence 2-3 drops Ghee ½ tsp + ½ tsp To cook + To g… Read More

0 comments:

Post a Comment