Layered Coconut Burfi

This easiest double-layer coconut burfi is ready in under 25 minutes. An easy to make, and quick dessert to celebrate any occasion.

Recipe Source Link:https://www.mygingergarlickitchen.com/layered-coconut-burfi/

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RECIPE INGREDIENTS

» For Layered Coconut Burfi:

• 3 cups desiccated coconut (You can also use freshly grated coconut)
• 3/4 cup milk
• 3/4 cup cream
• 3/4 cup sugar
• 1/2 teaspoon cardamom powder
• 2 tablespoons of milk powder
• Silver varq (edible silver leaves) & pistachio as required
• Rose essence & pink color (I diluted a few drops of pink color with 1/4 teaspoon of rose essence)

RECIPE INSTRUCTIONS

» How to Make Layered Coconut Burfi:

1. Place a large heavy-bottomed pan over low heat. Add coconut and dry roast over medium heat for 2 minutes or until fragrant. Do not change the color of coconut, it should look white after roasting.
2. Transfer the roasted coconut to a plate.
3. Turn the heat to medium, and in the same pan, add milk, cream, and sugar.
4. Stir well, and let the sugar melt.
5. Boil the milk until it is thick and reduced to 1/2 of its volume.
6. Add roasted desiccated coconut and stir well.
7. Cook for 2-3 minutes.
8. Now add powdered milk and stir well.
9. Keep stirring and cooking continuously for 2 minutes or until the mixture gets dry and lumpy. It should have semi-solid consistency.
10. Add cardamom powder and mix well.
11. Cook again, stirring continuously, for 3-4 minutes until the mixture becomes thick and it starts to leave sides of the pan.
12. Divide the mixture into 2 equal portions. Remove one portion from the pan.
13. Grease and line a pan/container with parchment paper. Transfer this white coconut cardamom mixture into the prepared pan/container. Spread it in an even single layer with the help of a spatula.
14. Add a 1/4 teaspoon rose essence diluted with pink color to the other half of the coconut mixture.
15. Mix well and cook for 1 minute.
16. Transfer this pink colored coconut mixture on top of the white layer.
17. Spread it in an even single layer with the help of a spatula until it completely covers the white coconut layer below. Smoothen the top.
18. Garnish with edible silver leaves and chopped pistachios. Gently press down with a spatula so that nuts stick to the burfi.
19. Let it set for about two hours at room temperature, or 1 hour in the refrigerator or 15 minutes in the freezer.
20. Remove the burfi from the pan. Cut into desired shapes.
21. Serve layered coconut burfi or store in a refrigerator for up to 7-8 days.

RECIPE NOTES

1. I have used desiccated coconut in this recipe, but if you have fresh coconut then feel free to use that.
2. If you don't want to use the cream in this burfi, then replace it with the same amount of milk.
3. Typical coconut burfi has (cow/buffalo) milk, so I used regular milk and cream in this recipe. But if you want to make it vegan, then use coconut milk and coconut cream. The addition of coconut milk and coconut cream intensifies the coconut flavors in this sweet.
4. If you want a nuttier crunch, then you can also add some chopped almonds, cashews, and pistachios to this coconut burfi. I love coconut burfi without any addons, so I generally don't add them to this recipe.
5. I have used rose essence for the pink layer of this coconut burfi. But you can also use rose water or rose syrup.