Coconut burfi (Kashata za Nazi)
Coconut burfi (Kashata za Nazi)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut burfi (kashata za nazi). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Coconut burfi (Kashata za Nazi) is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Coconut burfi (Kashata za Nazi) is something that I’ve loved my entire life. They’re nice and they look wonderful.

KUPIKA KASHATA ZA NAZI/COCONUT BURFI: Ika Malle. Coconut burfi recipe with step by step photos. This is an easy and tasty recipe of coconut barfi made with condensed milk and desiccated coconut.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have coconut burfi (kashata za nazi) using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Coconut burfi (Kashata za Nazi):
  1. Make ready 2 cups fresh shredded coconut flakes
  2. Get 2 cups sugar
  3. Get 3/4 cups water
  4. Get 1/4 tsp food gel color of choice
  5. Prepare 1 tbsp feshly ground cardamon
  6. Prepare 1 small pinch of salt

It is a very simple and quick-to-make sweet recipe. The coconut burfi is simply made by cooking ground coconut and sugar. It is also known as kobbari burfi in Karnataka, and nariyal burfi in North India. the coconut burfi recipe is easy and simple to prepare, yet some tips, suggestions and recommendations for it. firstly, and importantly, i used desiccated coconut, as i was not having an access to fresh one. if you do, i would always recommend to use it in the first place. also, even if you. See great recipes for Beans in coconut sauce aka maharagwe ya nazi too!

Steps to make Coconut burfi (Kashata za Nazi):
  1. In a pan, add in the sugar, food gel and water, over medium heat, heat until all the sugar is dissolved. Don't stir it, stirring may cause crystals to form. Using the handle swirl gently until all the sugar dissolves.
  2. Keep cooking the syrup until it thickens. If you put the syruo between your finger and your thumb it should be sticky and stringy. Then you'll know it's ready.
  3. Add in the coconut flakes, cardamon powder and salt-the salt helps balance the flavor. Stir well as you add ecah ingredient. Making sure everything is well mixed.
  4. When all the ingredients have been added continue stirring for about 5-8 minutes
  5. You will know thr mixture is ready to take off heat when it starts to pull away from the edges of the pan and form a ball when stirred.
  6. Remove from the heat and transfer onto a greased pan or a greased surface. Flatten using a spatula or wooden spoon forming a circle or square.
  7. Let it rest 5-8 minutes the cut it into pieces while still warm.
  8. Let it cool further then serve and enjoy!

Aplatir avec un rouleau à pâtisserie pendant qu'il est chaud. GROUNDNUT KASHATAS may be made by following the directions above but using roasted unsalted peanuts, chopped or whole, instead of coconut. Or you may wish to use half peanuts and half coconut for GROUNDNUT AND COCONUT KASHATAS. In Tanzania Kashatas are a great favorite in the. Coconut Burfi (Thengai Burfi) is a tasty south Indian sweet done on most of the festival days.

So that’s going to wrap it up with this special food coconut burfi (kashata za nazi) recipe. Thank you very much for your time. I am confident that 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!