This is a Recipe for preparing at home sweet and delicious Coconut Narangi Burfi. I experimented by using Bundi Ladoo along with Coconut and Milk and some other essential ingredients to prepare this rich Narangi Burfi.
The preparation method is simple and does not consume much time or effort. This Narangi Burfi is also a welcome addition to the annual Diwali Faral.
The Marathi language version can be seen here – Naralachi Orange Burfi Recipe
Coconut Narangi Burfi Preparation Time: 30 Minutes
Serves: 25 Pieces
1 Cup Coconut (shredded)
One Orange Bundi Ladoo (crushed)
½ Cup Sugar
1 Cup Milk
1 Teaspoon Cardamom Powder
Three Almonds for garnishing (crushed)
1 Tablespoon Sugar (Powder)
1 Teaspoon Ghee
In a kadai mix the shredded Coconut and the Milk and cook it on the slow flame until it become thick.
Then add the Sugar and the Orange Bundi Ladoo and mix it well and cook until it become thick.
Add the Cardamom Powder and the Powdered Sugar and mix it well.
Apply the Ghee over a stainless steel plate and pour the cooked Coconut Bundi Ladoo mixture evenly over the plate and then garnish the Burfi mixture with the Almonds.
Then cut the Burfi in to diamond shaped pieces.
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