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04 March 2013,04:54 by
Rachna Rathod

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GRILLED COCONUT BURFI WITH TROPICAL FRUIT CHUTNEY

Serves :
2

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • For Chutney :
  • Combine the fruits and sugar in a pan and cook on medium flame till it gets tender.
  • Mix well. Add some water to obtain smooth chutney consistency.
  • For Burfi :
  • Crush khoya in a thick pan and add sugar. Mix well. Cook on a slow flame till sugar gets dissolve. Don't overcook khoya.
  • Remove from flame and add desiccated coconut and dissolved Saffron. Mix well.
  • Grease ring mould / trays with ghee. Set half the mixture in greased ring moulds or trays.
  • Spread the dry fruit mixture evenly on top and cover with remaining khoya coconut mixture.
  • Allow to set. After set, unmold it. Coat the burfi on both sides with coconut flakes.
  • Grill both sides on Griddler or frying pan to get a pale golden brown colour. Serve hot immediately with fruit chutney.

INGREDIENTS

For Tropical Fruit Chutney

  • 100 grams roughly chopped mixed fruits (pineapple, oranges, grapes, dried currants, strawberries etc)
  • 50 grams sugar

For dry fruit stuffing:

  • 3 tablespoon finely chopped pistachio, almonds and cashew nuts.

For Burfi

  • 150 gm white unsweetened Khoya / Mawa
  • 50 grams Sugar
  • ¼ teaspoon Saffron Dissolved in Milk
  • 50 grams desiccated Coconut
  • 1 teaspoon Clarified Butter / Ghee for greasing
  • 2 tablespoon Coconut Flakes

1 comment for “Grilled Coconut Burfi with Tropical Fruit chutney”

  • Reena Mehra
    Posted 26 July 2013 at 04:26:03

    what is desiccated coconut

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