Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, fresh coconut pistachio burfi. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Fresh coconut pistachio burfi is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Fresh coconut pistachio burfi is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook fresh coconut pistachio burfi using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Fresh coconut pistachio burfi:
- Get 250 gm khoya/mawa
- Make ready 1 fresh coconut
- Get 150 gm sugar
- Prepare 1 tsp cardamom powder
- Prepare 2 tbsp finely chopped pistachio
- Make ready 1 tbsp kewra essence
- Make ready As needed Rose petals for garnish
- Take 1 tbsp desi ghee
The coconut absorbs the milk and the texture does to some extent becomes like fresh coconut. When I prepare chutneys or gravies with. Scratch the outer covering using a knife. Pista Burfi Recipe is a delicious Indian Spiced Pistachio Fudge, that is packed with the goodness of pistachios and fresh coconut.
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.
This happens with the coconut and pista releasing its oil. 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.
So that’s going to wrap this up for this special food fresh coconut pistachio burfi recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
