Coconut Mawa Burfi/Khoya Coconut Barfi

Burfi is definitely a tasty Indian sweet recipe which is very much often cooked during many festivals and occasions. Though burfi can be prepared with different combination of flours or ingredients, its quite an easy sweet dish which can be prepared with an ease. Mawa or khoya which is a popular milk solids quite often used in many Indian sweets. Mawa is easily available in India though its quite an hard task for me to get them fresh as much as like we get in India. Obviously i will prepare mawa at home with full fat milk or else an another popular cheat version prepared with full fat milk powder and heavy cream. Trust me, this full fat homemade mawa works amazingly awesome for many delicious milk based sweets at home easily and quickly.

Mawa Burfi also known as khoya burfi is often made with just mawa aka milk solids and sugar with flavors of your choice. You can either flavor them with cardamom, rose, saffron or else simply with loads of nuts. Mawa burfi is a fabulous, delicious, rich or creamy sweet dish which is definitely a sinful treat for anyone whoever craves for milk sweets. As i told earlier, many versions of mawa burfi do exists and one among those incredible version is this coconut mawa burfi. Trust me this khoya coconut burfi is an ultimate Diwali sweets to try without any fail. Am running this week’s blogging marathon with Diwali savouries and sweets as theme. Hence this ultimate coconut mawa burfi goes for this week’s theme.

2cups Mawa/Khoya
1cup Dessicated coconut
1cup Sugar
Mixed nuts (chopped)
1tbsp Ghee
1/2tsp Cardamom powder
Crushed rose petals

Heat the ghee in a heavy bottomed pan, add the crushed mawa and cook in simmer.

Add the sugar, dessicated coconut to the cooking mawa.

Keep the flame in simmer, add the cardamom powder and cook again until the mixture comes out of the pan.

Meanwhile, grease a square pan generously and keep aside.

Once the mixture gets thick, transfer this mixture to the greased plate.

Sprinkle the chopped nuts, crushed rose petals on the top. Give a press.

Let it cool completely. Slice the burfi as small squares.

Conserve in an air tightened box.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93