COCONUT BURFI | EASY BURFI | BEGINNER'S RECIPE

Coconut Burfi is one of the Simplest traditional sweet done on festive occasions. It is suitable for beginners, since there may not be any complications while doing this recipe. This recipe is done using fresh coconut, sugar and milk. Even dessicated coconut can be used. But, fresh coconut tastes better even though the burfis will not be that much white in colour since little bit of brown part of the coconut sticks while grating. 

For pure white burfis, dessicated coconut can be used. Otherwise, coconut should be placed in the freezer compartment for an hour or two, so that the white part alone can be grated.

Video recipe of Coconut Burfi

INGREDIENTS:

Fresh Coconut - 3 cups

Sugar - 1 cup

Milk -1 cup

Cardamom - 1/2 tsp

Ghee - 1 and 1/4 tsp

* use the same cup of measuring

METHOD:

• In a tawa, add coconut, sugar and milk.
• Place on flame and cook for 5 to 6 minutes.
• Always keep the flame to medium till it turns watery.
• At first, the sugar gets blended together.
• After stirring for few minutes it becomes watery.
• Keep on stirring in low flame so that it doesn't get burnt.
• Add  1 tsp of ghee and cardamom powder and keep on stirring.
• After some more time, the it thickens.
• When it starts coming together, add to a tray greased with ghee.
• Level it using a spoon.
• Rest for an hour.
• Draw lines of desired shape and size.
• Tasty Coconut Burfi is ready.

Step wise recipe with pictures:

1. In a tawa, add coconut, sugar and milk.

2. Place on flame and cook for 5 to 6 minutes.

3. Always keep the flame to medium till it turns watery.

4. At first, the sugar gets blended together.

5. After stirring for few minutes it becomes watery.

6. Keep on stirring in low flame so that it doesn't get burnt.

7. Add  1 tsp of ghee and cardamom powder and keep on stirring.

8. After some more time, the it thickens.

9. When it starts coming together, add to a tray greased with ghee.

10. Level it using a spoon.

11. Rest for an hour.

12. Draw lines of desired shape and size.

13. Tasty Coconut Burfi is ready.

RICE KESARI

Kesari is a simple sweet done using rava / semiya  or combining both. Here,  it is done using basmathi rice. North Indians usually prepare this dessert using basmathi rice. Even ordinary rice rava can also be used.

INGREDIENTS:
Basmathi rice - 1cup
Sugar - 3/4 cup
Cardamom powder - 1/2 tsp
Cashew nut - 10
Saffron - little
Turmeric powder - a pinch (optional)
Salt - a pinch
Ghee 3 to 4 tsp

METHOD:
1. In a tawa, add a teaspoon of ghee and roast the cashews and keep aside.
2. Wash basmathi rice 3 to 4 times until the water is clear. Drain thoroughly and add to the tawa.

3. In a pan, 2 cups of water and bring to boil.
4. Stir the basmathi rice well on medium flame until nice aroma comes out.

5. Add boiling water and mix well. Add saffron and salt.
6. Cook on low flame until the rice gets cooked well. Close with a lid and stir occasionally without breaking the rice.
7. When the water is completely absorbed, add sugar and mix well and cook on low flame.
8. Add cardamom powder, remaining ghee and cook well till the sugar is well absorbed and comes together.
9. Add roasted cashews, mix well and switch off the flame.
10. Tasty RICE KESARI is ready.

Note:

• Adding a pinch of turmeric is to get good colour to the recipe.
• It can be avoided and instead little more saffron can be added by soaking in warm milk and adding along with water to get the colour.
• Proportion of sugar can be increased according to individual wish.

MILK KESARI

This is one of the Simplest Sweet which can be done in minutes. Adding milk gives a different taste to the recipe.

INGREDIENTS:

Rava - 1 cup
Milk - 1 & 1/2 cup
Water - 1 cup 
Sugar - 1 & 1/2 cup
Cardamom - 1/2 tsp
Cashew - 10
Salt - a pinch
Ghee - 3 tsp
Oil - 3 tsp

METHOD:
1. In a thick bottomed tawa, heat ghee and roast the cashews till golden brown and keep aside.
2. In the same tawa, add oil and roast the rava in low flame.
3. In a pan, add milk and water and allow to boil.
4. After it starts boiling, add to rava little by little mixing with a ladle simultaneously to avoid lumps. Add a pinch of salt, mix well and lower the flame and close with a lid. Stir in intervals so that the rava is cooked well and absorbs fully.
5. Add sugar and mix well in medium flame. In minutes, sugar will be absorbed.
6. Add cardamom and roasted cashews and mix well and switch off the flame.
7. Tasty and grainy Milk Kesari is ready to be served with melted ghee as topping.
 

SEMIA RAVA KESARI

A Simple & Easy Dessert, which can be done in minutes and apt for beginners who wish to  learn cooking

INGREDIENTS:
Semia/ Vermicelli - 1/2 cup
Rava/ Sooji - 1/2 cup
Sugar - 1 and 1/4 cup
Saffron - 5 strands (optional)
Cardamom - 1/2 tsp
Cashew - 5
Almond/Badam - 3
Salt - a pinch
Ghee - 2 tsp
Oil - 2 tsp

METHOD:
1. Soak Saffron in a teaspoon of hot water and keep aside. 
2.Heat ghee in a thick bottomed tawa, add chopped badam and cashews and fry till golden brown and remove it.
3. In the same tawa add oil, rava, vermicelli and roast it for few minutes. No need for the browning.
4. In a pan, add 2 cups of water, allow to boil and add to the tawa little by little and mix well to avoid lumps, also add the soaked saffron and close with a lid and lower the flame.
5. In a minute, the water will be absorbed fully, add sugar, a pinch of salt and mix well.
6. It will become watery and then start to thicken. Mix with a ladle in regular intervals for 2 minutes.
7. Add cardamom and fried cashews and almonds and stir for a while and switch off the flame.
8. Tasty and Easy Semia Rava Kesari is ready.

9. Serve with little Ghee as topping.

Note:

• Adding Saffron is optional.
• Adding food colour doesn't make a change in taste. So, better to avoid it.
• Add sugar only after the water is absorbed fully, otherwise the recipe will become sticky.