How to make Two Coloured Coconut Burfi -
Double decker coconut burfi flavoured with saffron and cardamom.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Coconut (नारियल), Mawa
Cuisine : Indian
Course : Mithais
For more recipes related to Two Coloured Coconut Burfi checkout Coconut Burfi, Quick Kopra Pak, Nariyal Ki Barfi, Fresh Nariyal And Pineapple Burfi . You can also find more Mithais recipes like Besan Burfi Sweet Rice Cake - SK Khazana Almond and Pistachio Shrikhand-SK Khazana Almond Katli Modak
Two Coloured Coconut Burfi Recipe Card
Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.
Prep Time : 51-60 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Two Coloured Coconut Burfi Recipe
Coconut scraped 2 medium
Mawa 100 grams
Ghee for greasing
Sugar 2 cups
Milk 2 tablespoons
Saffron (kesar) soaked in milk a few strands
Green cardamom powder 1/4 teaspoon
Silver warq 2 leaves
Method
Step 1
Heat a pan and sauté scraped coconut and khoya in it on low heat. When the mixture is lightly browned remove and keep aside.
Step 2
Grease a plate with ghee and keep it ready. Heat together sugar and one and half cups of water to make a syrup.
Step 3
When it begins to boil add a tablespoon of milk. When the scum rises to top remove it with a spoon. This will clarify the sugar syrup.
Step 4
Further boil it till you get a one string consistency syrup. Add coconut mixture to the sugar syrup gradually, stirring continuously.
Step 5
When the mixture is semi solid remove from heat and divide into two equal portions. Add green cardamom powder to one portion and mix well.
Step 6
Spread it on the greased plate and smoothen the top. Add saffron soaked in milk to the second portion and mix well.
Step 7
Spread this portion over the portion already spread on the greased plate and smoothen the top. Let it cool for a couple of minutes.
Step 8
Spread the silver varq on top and cut into diamond shapes. Separate the pieces when completely cooled and serve.
Nutrition Info
Calories : 3059 Kcal
Carbohydrates : 510.1 gm
Protein : 30.8 gm
Fat : 99.2 gm
Other : Fiber- 29.9gm
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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.
