Grilled Coconut Burfi with Tropical Fruit Chutney
by Palak Rajput
Added to 1 cookbook
This recipe has been viewed 5778 times
Grilled coconut Burfi is desi sweet dish converted in to international desert. A new variation of coconut burfi.
- Heat the broad non-stick pan and add the khoya and sugar, mix well and cook on a medium flame, while stirring continuously, for 4 to 5 minutes.
- Add the cardamom powder and mix well.
- Remove from the flame and divide the mixture into 8 to 10 equal portions and shape each portion into a round flat tikkis.
- Allow the burfi to set for an hour.
- Roll out each burfi evenly in the grated coconut.
- Heat a non-stick tawa and cook the burfis for 3 to 4 minutes, till they turn golden brown in colour from both the sides. Keep aside.
- Heat the non-stick pan and add fruits and sugar. Mix well.
- Cook for 10 minutes till it is saucy. Keep aside.
- In a serving plate place the burfi,put pineapple slice on the sides and pour the tropical fruit chutney on the top.
This recipe was contributed by Palak Rajput on 21 Dec 2010
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