Desiccated Coconut Kesar Burfi

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  • Desiccated Coconut kesar Burfi is a rich flavorful and delightful recipe. Kesar enhances the flavor and color of any dish. Same way kesar used in this Burfi has given it a nice appealing color and a distinct flavor.

This recipe is very easy and hassle free to make at home. Usually coconut Burfi is prepared using fresh coconut. Using desiccated coconut reduces the time as it saves the work of cleaning and grating of fresh coconut. No doubt the Burfi made with fresh coconut has an incomparable taste but desiccated coconut too has a good taste. A must try recipe for sweet lovers.

Sweets are always included in our meals. In most part of India a meal is incomplete without a sweet. One will always find a ladoo, a piece of Burfi or gulab jamun with a plateful serving of other meal, especially for lunch.   

Sweets also play an important role in Indian tradition and culture. It is considered auspicious to offer sweets. For any festival you will find the market full of sweet shops. Sweets are offered to god as “Bhog” and given as gift to friends and family. In short a sweet becomes a part of celebration for all the occasion.  

Ingredients:

  • Desiccated coconut – 2 cup
  • Sugar – 1 cup
  • Water – 1 cup
  • Ghee – 1 tbsp
  • Kesar – 10 to 12 strands
  • Cardamom/ elaichi – 4

 

 Kesar and Sugar powder

 

 Desiccated coconut

 

Method:

  • Make powder of elaichi. Keep it aside. Take kesar in a mortar and pestle. Add ½ tsp of sugar. Make powder. Take it out in a small bowl. Add 1 tsp of warm milk or water and keep it aside. This step is important as kesar takes time to give out its flavor and color. If kesar is added as it is, it will give less flavor and very less color. The more the time kesar is soaked more the color comes out.
  • Desiccated coconut is easily available in the market. In a pan roast the desiccated coconut for 10 mins. Keep the flame on low. This will remove any moisture present in it , also removes any unwanted smell due to storage for long time. Roasting the coconut will also remove its texture.
  • In the same pan add sugar, ghee and water.
  • Sauté it on low flame till the sugar becomes sticky. To check this take some quantity and check the texture if it feels sticky then it is ready for making the Burfi. Approximately it takes 15 to 20 minutes cooking time on low flame.
  • Grease a plate with ghee. When still hot, pour the material in the plate and spread it evenly of ½ inch thickness. This is to be done when it is hot. If it cools down it will not spread evenly and will break down into pieces. Use a flat surfaced bowl for this or spread with palms if you can bear the heat.
  • Cut into square pieces of desired size. Don’t remove the pieces yet.
  • Let it cool. Remove the pieces delicately using a flat and thin surface spatula.
  • Store the Burfi in a dry, clean and air tight container.

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