Coconut Burfi recipe

The Coconut burfi recipe is an easy recipe of coconut made with condensed milk for Raksha Bandhan festival normally made in Maharashtra.  Normally we make rice kheer or semiya kheer for Raksha bandhan festival.  But some people in Maharashtra make the coconur burfi. Let us see how to make coconut burfi recipe...

Ingredients (american measuring cup used, 1 cup = 250 ml)

• 1 heaped cup unsweetened desiccated coconut
• ¾ cup whole milk
• ¾ cup sweetened condensed milk (i used nestle milkmaid)
• 3 to 4 cardamoms, crushed to powder in a mortar-pestle
• ½ tsp rose water (optional)
• 1 tbsp sugar (optional)
• 2 to 3 tsp ghee
• 1 pinch of saffron, crushed or 2 to 3 pinch of saffron powder (optional)
• 8 to 10 cashews, halved or chopped (optional)

Instructions

1. First warm the milk in the microwave or stove top.
2. Take the desiccated coconut in a bowl and mix warm milk with it.
3. stir well. cover and keep aside for 1 hour. if using fresh coconut, then no need to soak in warm milk.
4. heat ghee in a pan. add the milk soaked coconut. saute on a low flame for 2 to 3 minutes.
5. now add the condensed milk and stir. cook on a low flame stirring often.
6. add sugar if you want. then add cardamom powder.
7. continue to cook and stir. the coconut barfi mixture will thicken slowly.
8. keep on stirring so that the mixture does not stick to the bottom of the pan.
9. ghee should start releasing from the sides of the mixture. you will see tiny drops of ghee. takes about 22 to 25 mins on a low flame.
10. add rose water if using. stir.
11. then pour the coconut barfi mixture in a greased tray or thali. let it cool completely.
12. sprinkle saffron powder or press some cashews on the top.
13. slice the coconut barfi and then serve.
14. coconut barfi can also be refrigerated. it stay good for 1 to 2 days in the refrigerator.