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Besan Coconut Burfi Recipe

Besan Coconut Burfi Recipe
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Category : sweet/festival food
Cooking Time : 45 minutes
Serving : 4
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Prepare the ingredients before making Besan Coconut Burfi in your home. Then, follow these steps below to serve Besan Coconut Burfi for your family or friends.

Ingredients: Besan Coconut Burfi

  • 1 cup besan (gram flour or chickpea flour)
  • 1 cup ghee
  • 1 cup freshly scraped or desiccated coconut
  • 1 cup milk
  • 2 cups sugar (if your sugar is not as sweet then add 1/4-1/2 cup more)
  • few strands saffron OR cardamom powder for flavouring

How to Make Besan Coconut Burfi

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Besan Coconut Burfi in your home by yourself.

    Step 1
  • Grease a 9 X 9 baking sheet (or a deep dish) ghee and keep aside.
  • Step 2
  • In a heavy bottomed wok, place 2 tbsp ghee.
  • Step 3
  • Add the cup of besan to this and on a very low flame, roast it till fragrant - say around 4-5 minutes. Keep a close watch and saute constantly so as not to let the gram flour brown or burn.
  • Step 4
  • In a large bowl, mix all the remaining ingredients including flavouring of choice {saffron strands or cardamom. Add Photo Once the gram flour is aromatic, tip the contents of the bowl into a wok. Keeping the flame low at all times, constantly keep stirring the contents till reduced to nearly half. For the quantities specified, this takes 15-17 minutes. Add Photo At the end of 15 minutes, immediately transfer the contents of the wok onto the greased baking sheet. Add Photo Smoothen out the surface with the edge of a flat spatula or by patting under few layers of foil, to make the heat bearable. Add Photo Score into squares or diamonds using a pizza cutter /knife. Add Photo Cut out when completely cool. Add Step Photo Reviews from cooks Interested? Make this recipe Looking good? Take a photo Leave a review and Share your photo! Share photo
  • Step 5
  • Blogger at Trained as a medical doctor with a specialisation in nutrition, Nandita Iyer is a well published writer and columnist. Her food blog, Saffrontrail, is where she shares her food thoughts and recipes, since 2006. She has also worked with Ogilvy Healthcare (Mumbai) as a strategy planner. Her work has appeared in Men's Health, Mint, BBC Good Food, Femina, DNA, Complete Wellbeing, Mother Baby, among others. She writes on health, nutrition and food.
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