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Coconut burfi

Ingredients

Recipe for 12 tapas

Coconut Burfi

250 Gr
Unsweetened grated coconut
200 Ml
Coconut milk
0.25 Cup(s)
Water
40 Gr
Melted butter
400 Gr
Condensed milk
80 Gr
Sugar
0.50 Tsp
Cardamom
3 Tbsp
Pistachios

Preparation time: 60 min

  • Prep

    Cover a baking tray with aluminium foil using a bit of butter to glue the foil to the tray. Add a bit of butter on the foil too.

    In a large pan, at low heat, mix the coconut with water and coconut milk. Make sure the coconut is well soaked and put aside for 10 minutes.

    Add the condensed milk, sugar and cardamom, the melted butter and mix well.

    Spread on the aluminium tray and put aside in the fridge to harden it.

    After 2 hours, unmold and slice. Garnish with crushed pistachios on top.

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Add rose water if you want and add more chickpea flour if it's too liquidy

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