How to make Moong Coconut Burfi- SK Khazana -
The word burfi conjures up images of typical burfis like malai burfi, kesar burfi, badam burfi, kaju burfi etc. This is a multigrain burfi which is sweetened by jaggery and therefore a healthy version which is just as tasty.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Whole green gram, Dried coconut
Cuisine : Indian
Course : Desserts
For more recipes related to Moong Coconut Burfi- SK Khazana checkout Hara Moong Halwa- Sk Khazana. You can also find more Desserts recipes like Baba Au Rum GLUTEN FREE ALMOND CAKE - skk Low Cal Crunchy Fruits With Yogurt Sweet Pumpkin Sago
Moong Coconut Burfi- SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 41-50 minutes
Serve :
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Moong Coconut Burfi- SK Khazana Recipe
Whole green gram (sabut moong) 1 cup
Dried coconut grated 1 cup
Whole wheat 1 cup
Short grain rice (kolum) 1 cup
Almonds 10-15
Walnuts 10-15
Jaggery grated 3 cups
Green cardamom powder 1/4 teaspoon
Ghee 1 tablespoon + for greasing
Method
Step 1
Dry-roast whole green gram in a non-stick pan till golden brown, transfer into a bowl and let it cool down completely. Similarly dry-roast dried coconut, whole wheat and rice, one at a time, till golden and transfer into different bowls and let them cool down completely.
Step 2
Lightly toast almonds and walnuts in the same non-stick pan, transfer onto the worktop, cool slightly andchoproughly.
Step 3
Grease a burfi tray with a little ghee.
Step 4
Take jaggery in another non-stick pan, add ½ cup water and cook, stirring occasionally, till jaggery melts and thickens slightly.
Step 5
Meanwhile coarsely grind all the roasted ingredients, one at a time, transfer into a bowl and mix well. Add this mixture, coconut and half the chopped nuts to the melted jaggery and reduce heat. Add cardamom powder and mix well.
Step 6
Add ghee and cook, stirring continuously, for 5-6 minutes or till the mixture comes together. Remove from heat and stir continuously till the mixturecools slightly. Transfer the mixture onto the greased burfi tray and spread evenly. Sprinkle remaining nuts all over the surface and let it cool down completely.
Step 7
Cut into squares and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
