COCONUT BURFI / NARIYAL BURFI / COCONUT FUDGE

INGREDIENTS

1 cup coconut powder

1 cup homemade instant mawa/ Khoya

3/4 cup fine powdered sugar

1 tsp Cardamom powder

3-4 tbsp milk

1/4 cup chopped nuts ( I used almonds, Cashew-nuts and pistachios)

Chandi varak for garnishing

METHOD

Take instant homemade mawa/ Khoya. Roast it for 2-3 minutes. Add coconut powder and mix it well. Make sure both coconut powder and Khoya blend together well.

Now add powdered sugar. Sugar should be very fine or small particles will come in mouth.

Add 1 tbsp milk at a time, mix, add more if required to combine all the ingredients, don't add  excessive milk or it will become loose.

Grease the mould or put baking paper and transfer it. Put nuts and varak. Let it set for 30-45 minutes. 

Slice and serve.

Pictorial:

1. Roast desiccated coconut powder and roast for 1-2 minutes on low flame. Don't roast to brown.

2. Remove in plate.

3. Roast mawa for 2-3 minutes.

4. Add fine powdered sugar.

5. Add milk little by little.

6. Cardamom powder.

7. Mix all the ingredients well.

8. Add chopped nuts.

9. Roast for another 2-3 minutes. The mixture should be combined well.

10. Set it in greased mould or on baking paper.

11. Garnish with nuts and varak.

12. Let it set.

13. Slice.

14. Ready to serve.