Double layered Coconut & Mawa Burfi | How to make Double layered Coconut & Mawa Burfi

By Indrani Dhar  |  29th Oct 2016  |  
5 from 1 review Rate It!
  • Double layered Coconut & Mawa Burfi, How to make Double layered Coconut & Mawa Burfi
Double layered Coconut & Mawa Burfiby Indrani Dhar
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    8

    People

78

1





About Double layered Coconut & Mawa Burfi Recipe

Coconut and mawa burfi is one such sweet which is loved by all and a very popular sweet during this festival of lights and Bhai Duj.

The delicious and mouthwatering Double layered Coconut & Mawa Burfi is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Double layered Coconut & Mawa Burfi is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Double layered Coconut & Mawa Burfi. Indrani Dhar shared Double layered Coconut & Mawa Burfi recipe which can serve 8 people. The step by step process with pictures will help you learn how to make the delicious Double layered Coconut & Mawa Burfi. Try this delicious Double layered Coconut & Mawa Burfi recipe at home and surprise your family and friends. You can connect with the Indrani Dhar of Double layered Coconut & Mawa Burfi by commenting on the page. In case you have any questions around the ingredients or cooking process. The Double layered Coconut & Mawa Burfi can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Double layered Coconut & Mawa Burfi with other users

Double layered Coconut & Mawa Burfi

Ingredients to make Double layered Coconut & Mawa Burfi

  • coconut(freshly grated) : 11/2 cup
  • Khoya/mawa : 3/4 cup (in room temperature)
  • sugar : 1/2 cup, use as per your sweet tooth
  • Mixed Nuts(cashews, almonds, pistachios) : 1/2 cup
  • cardamom powder : 1 tsp.
  • Ghee/butter : 1 tblsp.
  • coconut : 1 tblsp. + chopped Pistachio : 1 tblsp. (For Garnish)

How to make Double layered Coconut & Mawa Burfi

  1. ke fresh coconut and grate as fine as possible. Mawa or Khoya should be in room temperature. Crumble it and keep aside. Preperation :: Take fresh coconut and grate as fine as possible. Mawa or Khoya should be in room temperature.
  2. Crumble it, keep aside. Chop the nuts and make a fresh crushed cardamom powder from the black seeds of green cardamoms.
  3. Heat 1 tblsp. of ghee in a pan and add grated coconut. Stir continuously otherwise coconut will change its color and coconut should not change its color.
  4. Lower the flame and stir the coconut for 2-3 minutes. Then add the sugar and again in medium flame, stir the sugar and coconut mixture till sugar melts completely.
  5. When sugar melts completely, add crumbled khoya/mawa and mix it with coconut, stirring continuously. Add chopped nuts in the mixture. Increase the flame a bit.
  6. Stir for another 4-5 minutes or till coconut mixture doesn't stick to the pan any more. Lastly add cardamom powder and mix it well in the coconut mixture.
  7. Do not dry them too much, the mixture should be sticky. Then it will set nicely and the texture of the burfi will be also soft. You can make these burfis also in one layer and no food color added.
  8. As I wanted to make these more colorful, so made this in two layers. Divide the dough into 2 parts and in one part, add 3-4 drops of red/pink food color and mix evenly in the mixture.
  9. When the mixture is still hot, grease a plate with ghee or butter, and spread the pink/red layer first on the plate. After that spread the white layer carefully over the red/pink layer.
  10. Lastly sprinkle grated coconut allover the white layer, then sprinkle chopped pistachios and press a little with back of the spoon to set them. Set in refrigerator for at least 2-3 hours and then cut into desired shape and size.

Reviews for Double layered Coconut & Mawa Burfi (1)

Taahira Laiq2 years ago

it looks beautiful
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