Student selected for the Chef of the day is Mr. Abhinav Raja (BCTCA 2ND SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to learn the art of cooking.
Ingredients
1. 250 gms Desiccated coconut
2. 200 ml Whole milk
3. 75 gms Sweetened condensed milk
4. 10 gms Cardamom powder
5. 5 ml Rose water – optional
6. 15 gms Sugar
7. 12 gms Ghee
8. ½ gms Saffron
9. 25 gms Cashews
Method:
1. Warm the milk on stovetop.
2. In a bowl, take the desiccated coconut and mix warm milk with it.
3. Stir well. Cover and keep aside for 1 hour. If using fresh coconut, then no need to soak in warm
milk.
Making coconut burfi
1. Grease a baking tray or steel plate with ghee or neutral flavored oil.
2. Heat ghee in a pan. Add the milk soaked coconut. Stir to mix and sauté on a low heat for 2 to 3
minutes.
3. Now add the condensed milk and stir to mix the ingredient thoroughly. Cook on a low heat stirring
often.
4. Add sugar and cardamom powder.
5. Continue to cook and stir. The coconut burfi mixture will thicken slowly.
6. Takes about 20 to 25 mins on a low heat.
7. Add rose water if using. Stir again.
Setting coconut burfi
1. Then pour the burfi mixture in the greased tray or thali.
2. Sprinkle saffron powder or press some halved or chopped cashews on the top.
3. Let it cool completely at room temperature.
4. Slice the burfi and then serve.
5. Coconut Burfi can also be refrigerated. It keeps well for 1 to 2 days in the refrigerator.