Manjula is making a popular Indian homemade dessert using coconut and walnuts. Traditionally, coconut burfi is made using coconut but she is giving a little twist to the dish by adding walnuts for some crunchiness. She is using cream instead of milk which makes the recipe all the more easier to make. Watch the video and get some tips on how to serve and store.
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Ghee||1 Teaspoon (for greasing)|
|Sugar||1 Cup (16 tbs)|
|Dry milk powder||1 Cup (16 tbs)|
|Coconut powder||1⁄2 Cup (8 tbs)|
|Walnut||1⁄2 Cup (8 tbs) , ground|
|Cardamom powder||1⁄4 Teaspoon|
1. Grease an 8-inch round or square plate and set aside.
2. In a saucepan, boil the heavy cream on medium-high heat.
3. After it comes to a boil, turn the heat down to low-medium heat.
4. Add the sugar; stir continuously to dissolve.
5. Let it simmer for about six to seven minutes stirring frequently.
6. Using a thermometer, make sure the milk syrup is heated until 230°F.
7. Add the milk powder and stir for about two to three minutes on medium heat or until the mixture should start leaving the pan.
8. Turn off the heat and add cardamom powder, coconut powder and ground walnut and mix well.
9. Spread on a greased plate about 1/2 inch thick and let it cool for about an hour. Cut the burfis in square or diamond shapes, or any desired shape.
10. Serve as an excellent and delicious dessert.
If sugar syrup heats to above 230 degrees, the burfee will be too dry. If the syrup is not thick enough, it will take longer to cook with dry milk powder, making the burfee chewy like toffee.