Name: Coconut Khoya Burfi Recipe
Total time: 35 min
Yield: 10
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Coconut Khoya Burfi Recipe

Chitra

Crawler

Indian

Vegetarian

Desiccated coconut

Unsweetened khoya/mawa

Water

Saffron threads few

Yellow food color

Cardamom powder

Chopped pistachios

Grease a tray with ghee and keep it ready. Mash the khoya well and measure 1 cup. Keep aside. In a kadai, take 3/4 cup of water, add saffron threads, food color and cardamom powder. Mix well and let it start to boil. Add 1 cup of mashed khoya and mix well without lumps. It resembles condensed milk after mixing.

step 1

When it starts to boil with bubbles, add sugar and mix well. Sugar melts and the mixture starts to roll boil. Let it boil for a minute.

step 2

Then add 1. 5 cups of desiccated coconut and mix well. Mixture will start to thicken. Keep mixing till the burfi mixture is thick and leaves the sides of pan completely. It becomes a whole mass with nice coconut smell. Stay nearby and keep stirring to prevent burnt bottom. It takes nearly 1015 minutes to reach the final stage if mixing in medium to high flame. Make sure there is very less moisture. It should not be too wet. Remember over mixing makes the burfi too hard and chewy. So remove it at the right time.

step 3

Grease the bottom of a small bowl with ghee. Put the burfi mixture to the greased tray and press it well with a greased bowl. Level it and sprinkle the chopped pista pieces. Press it well.

step 4

Freeze the burfi mixture for one hour or refrigerate it for 2-3 hours. It helps to set the burfi quickly and make shapes perfectly. Mark square shape using a greased knife. As the burfi mixture is cold and frozen, it would be difficult to handle. So press it hard to mark shapes. Remove it after few minutes. It tastes slightly chewy when consumed on the same day. Tastes perfect the next day. This burfi needs a setting time of 8 hours. Be patient. Leave over night and taste it the next day to know its actual taste.

step 5

Enjoy! this burfi stays good for 2 days in room temperature and 4 5 days under refrigeration.

step 6