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Ingredients –
- Fresh Grated coconut
- Sugar – 1/3 cup (as per your taste)
- Green cardamom powder – 1/2 tsp
- A tray covered with Aluminum foil
For Garnishing –
- You can garnishing with tutti frutti, Blanched Pistachio (Pista), almonds ,Silver warq (optional)
Method –
- Heat a pan, on a medium heat.
- Cut coconut pieces into small pieces into the mixer jar & make a fine powder.
- Add coconut powder, sugar and cardamom powder into a pan.
- Keep Stirring constantly, let the sugar dissolve completely.
- Mix and begin to heat on a low heat.
- In a few minutes, the sugar will begin to dissolve.
- When the coconut burfi is almost done, the mixture will start leaving the sides of the pan and you will also see foamy bubbles rise from it.
- Keep stirring for 3-4 minutes so it doesn’t burn..
- Cook until all the sugar water is absorbed and begins to smell good.
- Turn off the heat.
- Immediately, pour this hot mixture into the tray and spread it evenly.
- Pour the mixture and then spread it evenly.
- Let it cool down for sometime, so it can settle down.
- Once coconut barfi settled, cut it into pieces as per shape of your choice.
- Fresh Coconut Barfi is ready to serve.
- Store in the refrigerator for a week.
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Ingredients –
- Paneer/ Cottage cheese (cut in small cubes) – 1 cup
- Sugar – 1 cup
- Rose essence (optional)
Method –
- Heat a pan on medium heat.
- Add sugar and 1/4 cup of water, mix well and stir it regularly.
- When you see 1 thread of the sugar syrup between your fingertips, sugar syrup is ready.
- Add paneer cubes into the sugar syrup and mix well.
- Cook on low heat until the sugar syrup reaches the setting consistency.
- Once the sugar syrup is thick, turn off the heat.
- Keep it aside, add rose water and mix well.
- Keep stirring regularly so that it is evenly coated over the paneer.
- Once sugar is coated well, pick out the paneer pieces.
- Use leftover sugar to prepare more murki or to make laddus.
- Chena mithai is ready to serve..
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Ingredients –
- Paneer/ Cottage cheese (cut in small cubes) – 1 cup
- Sugar – 1 cup
- Rose essence (optional)
Method –
- Heat a pan on medium heat.
- Add sugar and 1/4 cup of water, mix well and stir it regularly.
- When you see 1 thread of the sugar syrup between your fingertips, sugar syrup is ready.
- Add paneer cubes into the sugar syrup and mix well.
- Cook on low heat until the sugar syrup reaches the setting consistency.
- Once the sugar syrup is thick, turn off the heat.
- Keep it aside, add rose water and mix well.
- Keep stirring regularly so that it is evenly coated over the paneer.
- Once sugar is coated well, pick out the paneer pieces.
- Use leftover sugar to prepare more murki or to make laddus.
- Chena mithai is ready to serve..
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Ingredients –
Method –
- Heat a pan on medium heat.
- Add sugar and 1/2 cup water into the pan.
- Mix well.
- Cook it until sugar dissolves & become little thick.
- You can add food color if you wish.
- When you see 2-3 thread of the sugar syrup between your fingertips, sugar syrup is ready.
- You can use a chocolate or cupcake mold to put the sugar syrup.
- Drop sugar syrup on the butter paper with the help of a spoon.
- Keep sufficient distance between the drops, so that it wont stick with each other.
- Leave it to dry, it might take 1-2 days.
- In the same manner you can also make jaggery batasha.
- Now that the batasha is dry, remove it from the butter-paper.
- Batasha is ready, keep it in air tight container.
Like this:
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Ingredients –
Method –
- Heat a pan on medium heat.
- Add sugar and 1/2 cup water into the pan.
- Mix well.
- Cook it until sugar dissolves & become little thick.
- You can add food color if you wish.
- When you see 2-3 thread of the sugar syrup between your fingertips, sugar syrup is ready.
- You can use a chocolate or cupcake mold to put the sugar syrup.
- Drop sugar syrup on the butter paper with the help of a spoon.
- Keep sufficient distance between the drops, so that it wont stick with each other.
- Leave it to dry, it might take 1-2 days.
- In the same manner you can also make jaggery batasha.
- Now that the batasha is dry, remove it from the butter-paper.
- Batasha is ready, keep it in air tight container.
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