Coconut Chocolate Burfi
This is my 400th post! My heartfelt thanks to all my visitors who have been giving their continuous support, encouragement and valuable feedback throughout the journey.
I wanted to celebrate this milestone with an amazing and addictive dessert coconut chocolate burfi. The recipe is prepared with fresh grated coconut, jaggery powder, drinking chocolate and vanilla essence. Here I present the luscious dessert Coconut Chocolate Burfi to celebrate the occasion. Njoy Cooking, Serving n Savoring!
Grated fresh coconut: 3 cups
Jaggery powder: 3 cups
Ghee: 2 tsp
Crushed cashews n almonds: 2 tsp for garnishing
Drinking chocolate powder: 3 tsp
Horlicks: 2 tsp
Vanilla essence: Few drops
Method of preparation:
- Heat big kadai, pour two tsp of ghee into it.
- Now put the grated fresh coconut and fry till the raw smell goes away.
- Meanwhile take three cups of jaggery powder in a vessel.
- Add one cup of water and bring it to boil.
- I’ve used normal jaggery powder, so I’ve strained the jaggery syrup directly into the roasted grated coconu
- Mix well and cook the mixture on low flame.
- Now add Horlicks and drinking chocolate powder too.
- Mix thoroughly and continue to cook on low flame till it leaves the kadai and burfi consistency is achieved.
- Grease a plate with little ghee and transfer the burfi mixture onto the plate evenly and quickly.
- Sprinkle crushed cashews and almonds and slightly press them with a ladle.
- Make an impression into required size and shape using a knife. Allow it to completely cool down.
- Now slice them into pieces and transfer them onto a Serving plate.
- Now the delicious dessert coconut chocolate burfi is ready to serve. They stay fresh for one week if stored in an airtight container.
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