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Coconut Burfi

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Ingredients
  Khoya 1⁄2 Kilogram
  Coconut 100 Gram, grated
  Red food color 2 Drop
  Sugar 250 Gram
  Water 2 Tablespoon
  Silver leaves 4
Directions

GETTING READY
1 Lightly grease a thali.

MAKING
2 In a heavy bottomed pan, put the khoya and water.
3 Cook, stirring for 5 minutes on medium heat.
4 Add in the sugar and stir until it is dissolved and the khoya is a little dry.
5 Remove from the heat.
6 Allow to cool a little.
7 Mix in the grated coconut.
8 Divide the mixture into two equal halves.
9 Add in a few drops of red color diluted with water to half the mixture.
10 Evenly spread the white khoya on the prepared thali .
11 Spread the pink khoya over the white layer.

SERVING
12 Decorate with silver leaves and keep aside until set.
13 When cool, cut into burfi shapes

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Dessert
Restriction: 
Vegetarian
Ingredient: 
Coconut
Cook Time: 
45 Minutes
Servings: 
8

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 475 Calories from Fat 182

% Daily Value*

Total Fat 21 g32.1%

Saturated Fat 14.2 g70.9%

Trans Fat 0 g

Cholesterol 60.6 mg20.2%

Sodium 234.4 mg9.8%

Total Carbohydrates 57 g19.1%

Dietary Fiber 1.1 g4.5%

Sugars 56 g

Protein 17 g33.7%

Vitamin A 11.4% Vitamin C 9.6%

Calcium 57.2% Iron 3.3%

*Based on a 2000 Calorie diet

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Coconut Burfi Recipe