Coconut burfi, fudgy traditional Indian sweet prepared with dry desiccated coconut, milk powder sugar, and ghee. Traditionally coconut burfi is made with milk or milkmaid but in this recipe, I am sharing with you this instant Indian Mithai you can make with simple ingredients at home.
Ingredients:
- ¼ cup ghee
- ¾ cup milk
- 1 cup Milk powder
- 1 cup Desiccated coconut
- ¼ cup sugar
- 1 teaspoon Green cardamom powder
- 1 tablespoon pistachio chopped
- 1 tablespoon almonds chopped
Method:
- Heat a pan with some ghee.
- Add milk to the melted ghee and mix thoroughly.
- Reduce the flame and add milk powder in small portions while stirring the mixture continuously.
- Further add powdered sugar in the pan once the mixture becomes smooth.
- When the mixture becomes thick, add desiccated coconut and crushed green cardamom in the pan and mix everything really well.
- Cook the mixture on low flame by stirring continuously until it reaches the freezing consistency.
- Later, turn off the flame and transfer the mixture on a greased plate.
- Spread evenly and sprinkle the pistachios on top and press them gently with the spoon.
- Refrigerate the mixture for an hour to set.
- Cut the barfi into desired size chunks and slightly heat the plate from bottom so that the barfi gets separated easily.
- Transfer the barfi on a plate, milk powder coconut barfi is now ready to be served.
- You can have these barfi on your fasting days as well.
Recipe Notes and Tips
- While making coconut burfi with Milk Powder, one thing that is important is a continuous stirring of the mixture on slow heat. This way you don’t end up burning it or browning it too much.
- You should cook the mixture till it thickens to really fudge consistency and comes together as a mass and leaves the sides of the pan.
- Cool it enough and keep in the refrigerator for minimum 30 minutes so that It is easy to cut in proper shapes.
