Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, fresh coconut pistachio burfi. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Fresh coconut pistachio burfi is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Fresh coconut pistachio burfi is something that I have loved my whole life. They are fine and they look fantastic.
To make coconut burfi we do not need to check any string consistency. So this makes it more simpler and I like to add powdered pistachios. I sprinkled and pressed a bit.
To get started with this recipe, we must prepare a few components. You can have fresh coconut pistachio burfi using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fresh coconut pistachio burfi:
- Get 250 gm khoya/mawa
- Get 1 fresh coconut
- Make ready 150 gm sugar
- Take 1 tsp cardamom powder
- Get 2 tbsp finely chopped pistachio
- Make ready 1 tbsp kewra essence
- Make ready As needed Rose petals for garnish
- Prepare 1 tbsp desi ghee
Note on Fresh Shredded Coconut: Please shred only the white part of the coconut meat being careful not to scrape out the brown outer skin. The burfi will keep in the refrigerator for up-to a week. Serve cold or at room temperature. You can sprinkle finely shredded pistachios as a garnish.
Instructions to make Fresh coconut pistachio burfi:
- Grate fresh coconut and add in a kadai roast on low heat until water absorb and keep a side
- In other kadai add khoya roast it add sugar mix and stir continuously until thick now add cardamom powder,kewra essence.
- Now add roasted coconut and mix well transfer it into greased plate and rest for about 2to 4hour.
- Cut into desired shapes and garnish with chopped pistachio and rose petals
- Fresh coconut pistachio burfi is ready can store it airtight container and consume about 4to 5days.
Generally Freshly grated coconut makes better coconut burfi. so to still get better tasting barfi, I soaked the desiccated coconut in warm milk for about an hour. The coconut absorbs the milk and the texture does to some extent becomes like fresh coconut. When I prepare chutneys or gravies with. Coconut Burfi is a classic and traditional recipe of an Indian sweet that is prepared during festivals and special occasions. Coconut Burfi, a delicious Indian dessert that is also called as Kopra Paak.
So that is going to wrap it up for this exceptional food fresh coconut pistachio burfi recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
