Monday, October 17, 2016

Coconut Rose Burfi

Coconut Rose Burfi

Burfi is an Indian fudge made with milk and milk solid/khoya .It is a sweet confectionery that is usually made on festive occasions. There are different kinds of burfi. This one is made with coconut milk,khoya and grated coconut. It is flavored with cardamom powder and rose essence.Try this sweet,you will surely love it.

Grated coconut- 2 1/2 cup
Khoya- 1 cup
Coconut Milk- 1 cup
Water - 1 cup
Sugar- 1 1/2 cup
Rose essence - a few drops
Rose water- 1 tsp
Ghee- 3 tbs
Cardamon- 1/2 tsp

In a mixer pulse the coconut and coconut milk into a course mixture. No need to make it into a paste.
In a heavy bottom pan add sugar and water and simmer till all sugar dissolves and the consistency thickens (one string consistency). Add the coconut and khoya and mix well. Stir continuously   to avoid sticking to the bottom of the pan. Add half of the ghee and cook the mixture till it becomes thick and leaves the edges of the pan.
 Add the cardamom powder, rose water, rose essence, permitted pink food color(optional) and ghee. You can also add toasted nuts this at this stage. Stir for two more minutes and remove from the stove.
Grease a plate with ghee and transfer the contents into the plate. Flatten and smooth  it with the back of a spoon and let it set for 3-4 hour. Cut into desired shape and serve.

Try this
Hope you will all enjoy!

Ethapazham Paal Curry

Ethapazham Paal Curry

Ethapazham paal curry or pazham curry is a simple breakfast stew made with ripe plantains and coconut milk. It is mildly spicy and sweet curry and goes well with appam or idiyappam.

Ripe plantain/ethapazham- 2 large
Shallots chopped- 1/4 cup
Green chilly- 3
Ginger chopped- 1/2 tsp
Curry leaves-a few
Coconut milk thin- 1 cup
Coconut milk thick- 3/4 cup
 Turmeric powder- 1/4 tsp
Cardamom powder- a pinch
Cumin powder- a pinch
Powdered jaggery- 1/2 tsp (optional)
salt to taste

Heat oil in a pan and saute shallots, curry leaves, green chilly and chopped ginger till translucent.
Add turmeric powder and salt and then the chopped plantains. Mix well and add thin coconut milk.Cover and cook till the plantain are cooked and soft. Remove the lid and mix cardamom powder, cumin powder and powdered jaggery. Mix well. Add thick coconut milk and simmer for a minute and remove from the stove. Serve with appam or idiyappam.

Try this,
Hope you will all enjoy!

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