Two Coloured Coconut Burfi

Ingredients list for Two Coloured Coconut Burfi

• 2 medium Coconut scraped
• 100 grams Mawa
• for greasing Ghee
• 2 cups Sugar
• 2 tablespoons Milk
• a few strands Saffron (kesar) soaked in milk
• 1/4 teaspoon Green cardamom powder
• 2 leaves Silver warq

Method

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.
2. Grease a plate with ghee and keep it ready. Heat together sugar and one and half cups of water to make a syrup.
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.
4. Further boil it till you get a one string consistency syrup. Add coconut mixture to the sugar syrup gradually, stirring continuously.
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.
6. Spread it on the greased plate and smoothen the top. Add saffron soaked in milk to the second portion and mix well.
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.
8. Spread the silver varq on top and cut into diamond shapes. Separate the pieces when completely cooled and serve.

Nutrition Info