There are days when I want a break from cooking. Now, hear me out before drawing any conclusions! I want a break from making breakfast, lunch and dinner while I happily experiment away in my kitchen!! Now, wouldn’t that be a dream come true? There are days when I am cooking our meal as well as trying out a new recipe as well as making sure my older one is writing his ABC’s properly and entertaining my little one. Most days I am ok with it but on some days, it just gets to me. Thankfully, I have an amazingly supportive husband who makes sure that such days are stretched far and few!
Nothing depresses me more than a failed recipe. You can look at my face and tell if my trial was a success or not! But at the same time, nothing motivates me more than a failed recipe too. I can try a recipe multiple times in a day, if it comes to that! It makes me restless, it makes me determined and most important of all, it makes me humble. This coconut Burfi was tried three times in a single day! My husband, who is extremely fond of coconut, isn’t complaining and my son who isn’t into sweets that much, doesn’t care!
This Burfi comes together in twenty minutes with almost no effort at all!!( yeah, now you know how I could try it three times 🙂 ) It’s super delicious and a treat for coconut lovers!! Soft, smooth and melt-in-the-mouth texture will tempt you to go for another one and another one and…….yeah you get the drift. This definitely is my official go-to recipe when I am pressed for time.
Ingredients
- 150 gms coconut powder
- 100 gms sugar
- 2 generous pinch cardamom powder
- saffron and pistachios to garnish
- 1/2 cup water
- 1/2 cup heavy cream
- 80 gms milk powder
Instructions
- In a mixer, grind the powdered coconut to a finer consistency. This step is optional, if you don't want smooth texture.
- Take a square dish, grease it with ghee and keep it aside.
- In a non stick pan, add sugar and water and let it boil to one string consistency.
- Add cardamom powder, heavy cream and milk powder and lower the stove to low heat or take it off the stove, if you wish.
- Mix the milk powder thoroughly until no lumps are seen and turn the heat to medium.
- When the mixture thickens up a little, add coconut powder and stir continuously.
- When the entire mixture starts moving together while stirring and you can see a very subtle shine at the bottom of the pan from the fat, pour it out on the greased dish.
- Let it cool for a minute and then spread and shape it. Hands work best here.
- Sprinkle pistachios on top and press them into the Barfi.
- Take saffron and very little water and heat it just a little bit for enhanced color.
- Now, sprinkle this water on the Barfi at random places.
- Wait for it to set. In this weather, it took just an hour. In summers, you might have to wait overnight or even refrigerate too.
- Cut it into squares of size you wish and enjoy.
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