How to make Nariyal aur Gulab ki Burfi -
Rose flavoured coconut burfi
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Fresh Scraped Coconut, Rose Syrup (रोज़ सिरप)
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Nut And Date Cubes Baked Amrakhand-Cook Smart Til ki Burfi Balushahi
Nariyal aur Gulab ki Burfi 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 : 6-10 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Nariyal aur Gulab ki Burfi Recipe
Fresh Scraped Coconut scraped 2 cups
Rose Syrup 2 tablespoons
Rose syrup 1/2 cup
Ghee 2 tablespoons + for greasing
Green cardamom powder 1/4 teaspoon
Khoya / mawa grated 1 1/2 cups
Few rose petals
Method
Step 1
Heat ghee in a non-stick wok. Add coconut and sauté for 8-10 minutes. Add green cardamom powder and gulkand and sauté further for 2-3 minutes.
Step 2
Add rose syrup and mix. Add khoya and mix well and cook till the khoya melts.
Step 3
Grease an aluminium burfi tray with ghee. Spread some rose petals at the base of the tray. Spread the coconut mixture over the petals and set aside to set.
Step 4
Cut into squares or diamonds, transfer onto a serving plate and serve.
Nutrition Info
Calories : 2873 Kcal
Carbohydrates : 218.7 gm
Protein : 64.4 gm
Fat : 193.4 gm
Other : Calcium- 2605mg
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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.
