Nariyal Burfi

This wonderful nariyal barfi can be made with left over condensed milk or gulab jamun sugar syrup also known as chashni.

This is how i make Sugar Syrup:
Combine 2 cups sugar and 2 cups water and boil for 6-7  minutes stirring continuously. You can now use it in the recipe.

Ingredients

Coconut : Shredded (dry or fresh) 2 cups

Ghee or Clarified Butter : 1 tbsp

Sugar Syrup (Chashni) : 1 cup (If using condensed milk then adjust the amount of Sugar Syrup)

Crushed Cardamom pods : 4-5

Dry fruits : 1 tbsp (crushed cashews, almonds, walnuts, pistachios or any dry fruit of choice)

Silver varq or leaf : 1 (optional)

Rose essense : 1/2 tsp (optional)

Condensed Milk : 2 tbsp (Optional)

Milk Powder : 1/2 cup (Khoya can be used instead of Milk powder )

Milk : 1/2cup

Directions

Heat ghee in a heavy bottomed pan and add the ground cardamom and dry fruits and fry.

Mix in the coconut and saute for 5-6 minutes.

Add the condensed milk, milk and milk powder.

Add in the sugar syrup and cook until the mixture  is perfectly dry.

Mix in the Rose essence.

Now smear some ghee in a deep plate to set the barfi.

Set the coconut mixture in to the plate and garnish with Silver leaf and almond slivers and let it cool down.

After 30 minutes, cut into pieces and Serve.

Enjoy!

Tags:

coconut barfi with milk

coconut barfi with milk powder

coconut barfi with condensed milk

coconut barfi using milkmaid

coconut barfi with mithaimate