Ingredients
- Besan flour - 1/3 cup
- Fresh/frozen coconut - 1/3 cup
- Milk - 1/3 cup
- Butter - 1/3 cup
- Sugar - 1/3 + 1/3 + 1/3 cup
- Cardamom powder - 1/4 tsp
- Ghee - 1 tsp to grease
Instructions
- Place the frozen coconut in room temperature for 30 minutes
- Place parchment paper on tray/ plate and grease it with ghee
- In a wide non-stick pan add grated coconut, besan flour, milk, butter and sugar. Mix well
- Switch on the stove and medium flame and cook the mixture. Stirring it occasionally. Add cardamom powder
- Once it starts bubbling change the stove to low flame and continue cooking
- Switch off when the mixture becomes like a mass and leaves the pan
- Transfer immediately to the greased plate. Sprinkle nuts
- After the burfi is cooked down a bit cut into desired shape. Transfer into container after it is cooled completely
Video
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Notes
- I have used frozen coconut. Regular grated coconut can be used
- Besan flour can be roasted for a minute before cooking Burfi. I didn’t roast but didn’t taste raw besan flavourR
- Food color can be added if preferred
- Nuts is optional can be skipped
- Ghee can be used instead of butter. Add full quantity butter/ghee initially to avoid raw smell
- Burfi starys good for 2 weeks
- I have usd 1/3 cup of measurement but same procedure can be used for any measurement
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