Dessicated Coconut Burfi

Dessicated Coconut Burfi

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

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This is made from desicated coconut, suji,milk,ghee and sugar. The burfi tastes very good and suitable for festivals like diwali.

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Dessicated Coconut Burfi recipe - How to make Dessicated Coconut Burfi

Preparation Time:    Cooking Time:    Total Time:     18Makes 15 to 20 pieces
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1 cup dessicated coconut
1 cup semolina (rava)
1 cup milk
1 cup ghee
2 cups sugar
1 to 2 drops essence
  1. Mix all the ingredients in a heavy bottomed vessel and cook over a medium flame stirring constantly till the mixture leaves the pan.
  2. Transfer the contents to a greased plate and when it is cooled to room temperature cut into pieces.

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This recipe was contributed by Vijaya Seshadri on 03 Nov 2012

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Dessicated Coconut Burfi
 on 21 May 15 04:17 PM

Amazing quick Recipe. Delicious barfi... :) :)
Dessicated Coconut Burfi
 on 13 Nov 12 05:45 PM

Yummy! Thanks for posting the recipe. It is lipsmacking delicious goodness!!
Dessicated Coconut Burfi
 on 06 Nov 12 02:58 AM

What if we want to use fresh coconut. Can we use same procedure for fresh coconut barfi?