Fresh Rose Coconut 🥥 Burfi Recipe by Alka Bhandari
Cooking Instructions 15 minutes 1 In a heavy-bottom pan, roast coconut till aromatic. Add in milk and sugar. Cook till the mixture is dry. Add in khoya and mix well. Cook for 3-4 minutes and turn off the heat. Divide the mixture into 2 equal parts. To one, add cardamom. To the other half add rose essence and rose pink color. 2 In a greased tray, spread the pink mixture in the bottom and press down firmly and evenly. Then press over the white layer evenly and leave uncovered at room temperature for about 4 hours. Then cover and keep overnight for neat cuts and presentation. Cut into squares and serve. Storage & serving instructions:~ Place in an airtight container and refrigerate for up to 2 weeks.{ after 2-3 days } Remove and keep out at room temperature 20-30 minutes before serving 1 In a heavy-bottom pan, roast coconut till aromatic. Add in milk and sugar. Cook till the mixture is dry. Add in khoya and mix well. Cook for 3-4 minutes and turn off the heat. Divide the mixture into 2 equal parts. To one, add cardamom. To the other half add rose essence and rose pink color. 1 In a heavy-bottom pan, roast coconut till aromatic. Add in milk and sugar. Cook till the mixture is dry. Add in khoya and mix well. Cook for 3-4 minutes and turn off the heat. Divide the mixture into 2 equal parts. To one, add cardamom. To the other half add rose essence and rose pink color. 2 In a greased tray, spread the pink mixture in the bottom and press down firmly and evenly. Then press over the white layer evenly and leave uncovered at room temperature for about 4 hours. Then cover and keep overnight for neat cuts and presentation. Cut into squares and serve. Storage & serving instructions:~ Place in an airtight container and refrigerate for up to 2 weeks.{ after 2-3 days } Remove and keep out at room temperature 20-30 minutes before serving 2 In a greased tray, spread the pink mixture in the bottom and press down firmly and evenly. Then press over the white layer evenly and leave uncovered at room temperature for about 4 hours. Then cover and keep overnight for neat cuts and presentation. Cut into squares and serve. Storage & serving instructions:~ Place in an airtight container and refrigerate for up to 2 weeks.{ after 2-3 days } Remove and keep out at room temperature 20-30 minutes before serving More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Soft Chewy Braided Raisin Bread Waffles Air Fryer Mini Pizza California Farm Sweet and Sour Pork Ribs Vegetarian Lentil Tacos Soft Chewy Braided Raisin Bread Waffles Air Fryer Mini Pizza California Farm Sweet and Sour Pork Ribs Vegetarian Lentil Tacos Whipped cream ‘Golubtsi’ Stuffed Capsicums Stuffed baked pork chops Strawberry banana parfait Egg muffin Mouse Melon Gazpacho Waffles Handi daal Pan-crisped chicken and fines herbes sauce Rose coconut ladoo 🌹🌹 Whipped cream ‘Golubtsi’ Stuffed Capsicums Stuffed baked pork chops Strawberry banana parfait Egg muffin Mouse Melon Gazpacho Waffles Handi daal Pan-crisped chicken and fines herbes sauce Rose coconut ladoo 🌹🌹