Kopra Pak – Coconut Burfi

You can never have too many hor d'oeuvre recipes, so give Kopra Pak – Coconut Burfi a try. This gluten free and lacto ovo vegetarian recipe serves 16 and costs 77 cents per serving. One portion of this dish contains about 7g of protein, 17g of fat, and a total of 259 calories. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Spice Up the Curry has 72 fans. Head to the store and pick up sugar, pistachios, khoya, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is good. Similar recipes include Pandan, Coconut and Chocolate Burfi, Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes, and Chocolate Burfi – Mawa Burfi.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Grease 8x8 inch pan with ghee and keep it aside.Take saffron and 1 tablespoon milk in a small bowl. Heat it in microwave for few seconds. And then rub saffron between your index finger and thumb. So it gives nice yellow color. Keep it aside till needed.Take coconut, sugar and milk in a pan.Mix well. And turn on the heat on medium.Cook it for 15-17 minutes while stirring continuously.Cook it till all liquid evaporates.Then add saffron-milk mixture, cardamom powder and khoya.Mix well.Cook it for 10 minutes while stirring continuously. It should look sticky, dry and lumpy when done.Transfer to greased pan and spread it evenly. Top it up with sliced almonds or pistachios. Press nuts little bit so it sticks to burfi.Let it cool completely. Then divide it into 16 equal pieces.Remove it from pan gently without breaking it. And serve and store leftover in air tight container.

 

Step by step:

1. Grease 8x8 inch pan with ghee and keep it aside.Take saffron and 1 tablespoon milk in a small bowl.

2. Heat it in microwave for few seconds. And then rub saffron between your index finger and thumb. So it gives nice yellow color. Keep it aside till needed.Take coconut, sugar and milk in a pan.

3. Mix well. And turn on the heat on medium.Cook it for 15-17 minutes while stirring continuously.Cook it till all liquid evaporates.Then add saffron-milk mixture, cardamom powder and khoya.

4. Mix well.Cook it for 10 minutes while stirring continuously. It should look sticky, dry and lumpy when done.

5. Transfer to greased pan and spread it evenly. Top it up with sliced almonds or pistachios. Press nuts little bit so it sticks to burfi.

6. Let it cool completely. Then divide it into 16 equal pieces.

7. Remove it from pan gently without breaking it. And serve and store leftover in air tight container.

Nutrition Information:

covered percent of daily need