Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, coconut fudge coconut burfi. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Coconut burfi recipe - One of the most commonly made barfi recipe during festivals like holi, diwali, navratri. Coconut burfi recipe with video & step by step photos. Coconut burfi is a delicious south Indian Sweet recipe made with coconut, sugar, milk and.

COCONUT FUDGE Coconut burfi is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. COCONUT FUDGE Coconut burfi is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook coconut fudge coconut burfi using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make COCONUT FUDGE Coconut burfi:

1. Make ready 3 cup Coconut powder
2. Get 3 tbsp Sugar
3. Prepare 5 tbsp Water
4. Prepare 1 drop Essence (sweet ittar)
5. Make ready as needed Saffron strands
6. Take 1 tsp Cardamom powder
7. Take as needed Pistachios for garnish

After scratching their covering, wash them and grate them coarsely ground. Coconut Barfi or Nariyal Barfi is a soft and delicious barfi or fudge which has freshly grated coconut and sugar as its main ingredients. Coconut barfi is usually made by adding grated coconut to a one-string consistency sugar syrup mixture and cooking them together. In the last two decades or so.

Steps to make COCONUT FUDGE Coconut burfi:

1. Heat the sugar and water in a pan.stir continuously till the sugar is completely dissolved.
2. Bring the sugar syrup to the boil. Add coconut powder,sweet ittar, saffron and green cardamom powder.mix well.
3. Remove from heat and spread evenly on a greased baking tray or plate. Cool properly (let it set)and cut into 8 pieces.
4. Garnish with pistachios or silver leaves.

When the coconut mixture is hot and bubbling, stir in the almonds and cardamom. Pour into the prepared pan, and smooth the top with a spatula. I used unsweetened coconut and I added ginger not cardamon. I made these to give away for Christmas and my relatives do not like cardamon. It's excellent flavour, taste and aroma makes a delicious dessert.

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