INGREDIENTS
- 3 cup coconut, grated
- 2 cup sugar
- ½ cup milk
- 2 tbsp cream, optional
- ¼ tsp cardamom powder / elachi powder
INSTRUCTIONS
- firstly, take 3 cup freshly grated coconut into large kadai.
- add 2 cup sugar and ½ cup milk.
- mix well on medium flame until sugar dissolves completely.
- keep stirring till the mixture starts to thicken. (takes approx. 10 minutes)
- now add 2 tbsp cream.
- continue to cook on medium flame stirring continuously.
- the mixture starts to thicken after 20 minutes.
- and after 25 minutes, coconut mixture will start to separate from pan.
- continue to cook until the mixture starts to hold the shape.
- now add ¼ tsp cardamom powder and mix well.
- transfer the prepared dough into a greased plate lined with baking paper.
- set well forming a block.
- allow to set for 10 minute, or till it sets completely yet warm.
- now unmould and cut into pieces.
- finally, serve coconut burfi / nariyal barfi or store in airtight container for a week in refrigerator.
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