Roma's Space

Presenting two unique and delicious coconut burfi recipes. The first one is made with a sugar base and the second with a creamy thickened milk base. My personal favorite is the chilled coconut malai burfi, as it just melts in the mouth.

Coconut Burfi :

Ingredients :

• 2 tablespoons Ghee
• Badam, Kaju, Kismis (few pieces each)
• 1 cup freshly dessicated coconut
• less than 1/4 cup sugar (upto your taste to add more…)

Procedure :

1. Heat Ghee and fry the dry fruits like Badam, Kismis and kaju. Keep aside. In the same kadai fry freshly dessicated coconut till it loses its color (15 – 20 mins approx) .
2. Heat sugar in a pan. Add a small quantity of water and mix it till it dissolves.
3. Add sugar syrup to the coconut mixture. Mix well till the mixture thickens.
4. pour into greased tray and cut when cool.

Coconut malai Burfi (with milk) :

The picture above is of coconut malai burfi. It needs very simple ingredients and brings out the rich taste in coconut.

Ingredients :

• Full cream milk 1/2 litre
• 1 medium size Coconut
• Badam, Kaju, Kismis, elaichi (few pieces each)
• Few teaspoons of sugar

Procedure :

1. Soak kaju and badam for an hour. Grind them with fresh coconut.
2. Boil 1/2 lt full cream milk. let it simmer till it thickens.
3. Add the ground mixture and continue to cook. Add sugar, elaichi and thicken.
4. Once done, pour out onto a greased plate. Cool and solidify in the freezer for a few hours.
5. Cut into desired shape and serve chilled. You can decorate it with fried kismis for that extra yummy look.

Please NOTE :

1. You can use Nandini orange packet which is a good ‘full cream milk’ option.
2. Please be careful while adding sugar to this dessert as coconut is an ingredient which is already quite sweet.

Til Rava Burfi

This is what I call ‘Sankranthi Delight’. Fast to cook and great to eat any time of the day. What better way to celebrate the beginning of the harvest season?

Ingredients :

• 5 tablespoons of til
• 5 tablespoons of chiroti (fine) rava
• 5 tablespoons of jaggery
• 1 tablespoon of desi ghee
• elaichi seeds

Procedure :

1) Heat a thick bottom pan or a kadai. Add til seeds and fine rava. Mix in elaichi seeds and stir on low flame till both til and rava turn light brown (take care not to burn).

2) Add jaggery and mix well. Add 5 tablespoons of water, one tablespoon of desi ghee and continue to stir till mixture comes together.

3)Pour mixture out on a greased tray. Cut Til Rava Burfi into desired shape and serve once cool.

Please NOTE :

1) Preferably use jaggery of the brand ‘Dharani‘, available in all ISKCON temples. This tastes pure and you will not have to take the trouble of straining the jaggery to get rid of the suspended impurities.

2) Rava is used because til alone becomes too oily to eat. Also, rava gives the burfi a good thickness and consistency.