- Shredded coconut
- Dry fruits
In a non-stick pan, take milk, add sugar and bring it to boil. Then add coconut to it. Let it boil on simmered flame for quite sometime until the milk is reduced to half. But you should keep on stirring frequently to avoid the milk getting burnt.
As soon as the milk gets thickened, just like condensed milk, add edible yellow color to it. Finally, after a couple of minutes pour it onto a greased plate. Let it stand for half an hour and cut it in the shape of a burfi. It could be diamond shaped, square or triangle shaped as per your liking. Garnish it with pistachios and almonds.
And the coconut burfi is ready!
4 Teaspoon Suji
4 Teaspoon Cake Flour ( Maida )
4 Teaspoon Ghee
1/2 Teaspoon Baking Powder
Milk to make dough
Ghee for frying.
For Sugar Syrup:
2 Cups Sugar
2 Cups Water
For The Filling:
Some cream ( malai )
- Make a dough with Powder- milk, suji, maida, ghee, baking powder & milk. Set aside for 2-3 hours.
- Again make a dough by adding some more milk ( as the dough becomes stiff & hard after 2 hours ).
- Make Sugar syrup and cool. Make elongated-shaped Jamuns and fry in ghee at medium heat.
- Add to the syrup. Leave aside for about 4 hours. Squeeze out the syrup gently.
- Make a slit at one end & fill with malai.
- Roll in the desiccated coconut.
Dal Ke Laddu Recipe
1/2 tsp red chilli powder
3/4 tsp garam masala
2 tblsp mint chutney
2 tblsp tamarind chutney
salt to taste
1 tblsp coriander leaves
250 gms radish (grated)
water to soak dal
- Soak dal overnight.
- Drain excess water and grind to a fine paste.
- Add salt, red chilli powder and garam masala.
- Mix well.
- Make small balls and deep-fry till they are golden in colour. Keep these balls on a plate.
- Garnish with radish (mooli) lachha, mint chutney, tamarind chutney, chaat masala and coriander leaves.