Rose coconut burfi recipe

There are times when you realize that you needed some mithai for the next day’s morning puja and you forgot, this situation comes to very often where I’ll remember the whole day but while going to the market it’s gone from my head… I know you’ll say make list on the phone, but the lazy me thinking I won’t forget. Haha…. so in such situations why not make something homemade.

Homemade stuff as we all know is super good. Taste-wise and hygiene wise also.

So this barfi is also the last moment effort for the next day’s Navratri (Chaitra)

Easy and quick in making, the only thing is that the mixture gets sticky but that won’t spoil the mithai from making, once it’s in the refrigerator to set.

I have used roohafza syrup here you can skip it if you want, but the taste won’t affect much.

Again food colour is optional, I wanted the sweet to look pinker so added you can skip this as well.

Garnish varies from person to person you can use any dry fruit of your choice, my kids love cashews so using this.

Do remember to use grated dry coconut at times the smell changes if it is old enough.

Ok! With all the pointers marked let’s get the recipe now

#purvanchaltadka #rosecoconutburfi#sweets

Rose coconut burfi

Ingredients

• 1 cup dry grated coconut/khobra khees
• 1 cup milk powder
• 1/2 cup milk
• A few drops of rose essence
• 2 tablespoon roohafza syrup
• 2 tablespoon ghee/clarified butter
• 1/2 teaspoon cardamom powder

Procedure

• Take a bowl to add grated coconut, milk powder, cardamom powder, roohafza, rose essence, pink food colour mix this well
• Now add milk little by little and mix this well
• Add in ghee and form a dough
• This dough will be sticky, it will be good after refrigerating it
• Place butter paper on a plate and roll the dough cut into squares
• With 1/2 inch thickness
• Press some Chopped cashews
• And chill it for half an hour
• Remove before serving
• Rose coconut burfi is ready for all the festivals around.