Coconut Burfi or Nariyal ki Burfi is super easy to make and the extremely moist. We decided of taking it to the next level with our 3 layer coconut burfi! Hope you'll like and enjoy.
Makes 18-20 Laddoo
Ingredients
3 cups coconut, shredded
200 gms condensed milk
2 tbsp ghee
1/2 tsp elaichi or cardamom powder
1 cup mango pulp
2 tbsp roohafza or rose syrup
2-3 red food colour drops
Few almonds and pistachios, for garnish
Instructions
Heat a pan and add shredded coconut in it.
Add condensed milk and stir it continuously for 2-3 minutes.
Now add ghee, elaichi powder and mango pulp and cook on a low-medium flame till the water dries up and the laddoo dough leaves the sides of the pan.
Turn off the gas and remove the dough to a bowl.
Now divide the dough into 3 parts.
To the first part, add rose syrup or roohafza and red food colour and keep it aside.
To the second part, add the mango pulp and put it back into the pan and cook until the water dries up and the dough leaves the side of the pan.
The third part we will be using as it is.
Once the mango part is ready, take it out in a bowl.
Line a baking tray with butter paper and transfer the mango dough to it.
With a help of a knife or spatula spread it evenly.
Over the mango layer, spread the white coconut layer and then finally the rose coconut layer.
Garnish the top with some chopped nuts and keep it in the fridge to set for 30 minutes.
After 30 minutes, cut the 3 layer coconut burfi into squares of desired size.
Enjoy the super-soft, moist and delicious 3 layer coconut burfi!
Nutrition Facts
Per Serving: 177 calories; 8.7 g fat; 21.3 g carbohydrates; 3.5 g protein; 2.4 g fibre.
3 Layer Coconut Burfi Video:
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