Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, fresh coconut pistachio burfi. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Coconut burfi recipe - One of the most commonly made barfi recipe during festivals like holi, diwali, navratri. Coconut burfi is a delicious south Indian Sweet recipe made with coconut, sugar, milk and cardamom powder. It is one of the most commonly made. The Pista Burfi Recipe is a delicious Indian Spiced Pistachio Fudge, that is packed with the goodness of pistachios and fresh coconut.
Fresh coconut pistachio burfi is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Fresh coconut pistachio burfi is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have fresh coconut pistachio burfi using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Fresh coconut pistachio burfi:
- Make ready 250 gm khoya/mawa
- Take 1 fresh coconut
- Prepare 150 gm sugar
- Get 1 tsp cardamom powder
- Prepare 2 tbsp finely chopped pistachio
- Take 1 tbsp kewra essence
- Prepare As needed Rose petals for garnish
- Make ready 1 tbsp desi ghee
Serve cold or at room temperature. You can sprinkle finely shredded pistachios as a garnish. Generally Freshly grated coconut makes better coconut burfi. so to still get better tasting barfi, I soaked the desiccated coconut in warm milk for about an hour. The coconut absorbs the milk and the texture does to some extent becomes like fresh coconut.
Instructions to make Fresh coconut pistachio burfi:
- Grate fresh coconut and add in a kadai roast on low heat until water absorb and keep a side
- In other kadai add khoya roast it add sugar mix and stir continuously until thick now add cardamom powder,kewra essence.
- Now add roasted coconut and mix well transfer it into greased plate and rest for about 2to 4hour.
- Cut into desired shapes and garnish with chopped pistachio and rose petals
- Fresh coconut pistachio burfi is ready can store it airtight container and consume about 4to 5days.
Generally Freshly grated coconut makes better coconut burfi. so to still get better tasting barfi, I soaked the desiccated coconut in warm milk for about an hour. The coconut absorbs the milk and the texture does to some extent becomes like fresh coconut. When I prepare chutneys or gravies with. Mixed nuts (cashews, almonds, walnuts, pistachios, pumpkin Mix nuts coconut burfi or fudge is an easy to make Indian sweet with a twist of fennel flavor that makes it. Scratch the outer covering using a knife.
So that’s going to wrap this up with this exceptional food fresh coconut pistachio burfi recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
