இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Rose Coconut Burfi is a delicious dessert made with desiccated coconut, sugar, and rose syrup, which tastes like coconut burfi with rose flavour. An easy and hassle-free way of preparing coconut burfi. Traditional coconut burfi is made with freshly grated coconut and sugar, which is a little tricky. This is a very easy and quick method to prepare a dessert that everyone will love.
Recipe Notes
- Add the coconut when the sugar syrup comes to small string consistency.
- To make desiccated coconut at home, remove the shell and cut the coconut into small pieces without the black skin, grind it in a mixer, dry roast on low flame until moisture is completely removed.
- This can be done simply without adding rose syrup as plain coconut burfi, or by adding rose syrup to the entire coconut mixture to make rose flavoured burfi.
- Line the parchment paper to set burfi, otherwise, it may stick to the pan.
- You can add sugar to your taste.
Other varieties – Malai Kulfi, Milk Sarbath, Chana Dal Kheer, Carrot Milkshake, Foxtail Millet Payasam, Broken Wheat Kesari, Milk Cake, Wheat Biscuit, Wheat Flour Gulab Jamun, Ghee Mysore Pak, Rosbora Sweet, Nutella Brownie, Sabudana Kheer, Carrot Kheer, Rava Payasam, Wheat Flour Gulab Jamun, Bhapa Doi, Wheat halwa, Boondi Laddu, Carrot Halwa, Almond kheer, Rava Kesari, Ashoka Halwa.
Coconut dessert flavoured with rose essence
- Desiccated Coconut - 400g
- Sugar - 1.5 cups - 300g
- Cardamom powder - ¼ tsp
- Rose syrup - ¼ cup
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Add 1.5 cups sugar to a pan.
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Add 1.5 cups of water and bring to a boil.
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When the sugar is dissolved, add ¼ tsp of cardamom powder.
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When the syrup boils slightly and comes to a 1 string consistency, add 400g desiccated coconut.
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Put on medium heat and stir.
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After 10 minutes or when the coconut mixture thickens, divide the mixture into 2 equal parts.
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Transfer one part to a bowl.
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Then add 1/4 cup of rose syrup to the remaining mixture in the pan.
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Stir it for 2 - 3 minutes, then turn off the flame and set it aside.
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Line a pan with parchment paper.
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Spread the white layer and press it with a spoon.
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Then spread the rose layer and flatten it with a spoon.
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Let it rest for up to 3 hours and then cut it into small pieces.
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Yummy rose coconut burfi is ready to serve.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
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Add 1.5 cups sugar to a pan.
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Add 1.5 cups of water and bring to a boil.
-
When the sugar is dissolved, add ¼ tsp of cardamom powder.
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When the syrup boils slightly and comes to a 1 string consistency, add 400g desiccated coconut.
-
Put on medium heat and stir.
-
After 10 minutes or when the coconut mixture thickens, divide the mixture into 2 equal parts.
-
Transfer one part to a bowl.
-
Then add 1/4 cup of rose syrup to the remaining mixture in the pan.
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Stir it for 2 – 3 minutes, then turn off the flame and set it aside.
-
Line a pan with parchment paper.
-
Spread the white layer and press it with a spoon.
-
Then spread the rose layer and flatten it with a spoon.
-
Let it rest for up to 3 hours and then cut it into small pieces.
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Yummy rose coconut burfi is ready to serve.
