Eggless Coconut Cookies Recipe | Eggless Cookie Recipes

Eggless Coconut Cookies Recipe with step by step photos.I rarely baked cookies all these years because we were calorie conscious and was always worried about the amount of butter used in the preparation of cookies.Now I have a toddler at home who is fond of all these baked goodies and hence started baking more than before these days.Though he is fond of only chocolate based bakes like chocolate cake, choco chip cookies etc I am bitten with the baking bug that I am baking breads,cakes and cookies crazily these days.

I love all the cookie varieties,buns,breads,cakes that are available in Bangalore Iyengar bakeries and the Coconut cookies are one of them.Today I am posting the recipe of  Coconut cookies using  dessicated coconut, the recipe is very quick and easy and is also versatile. I have used regular flour in the recipe but one can easily substitute it with wheat flour.You can add raisins, dried cranberries or chopped cashews while making the dough and it adds a nice bite to the cookies. I have few more cookie recipes in my drafts that I will post them some time later.

Check out other cookies recipes in my blog - Eggless Tutti Frutti Cookies, Multigrain Crackers.

Here is how to prepare eggless coconut cookies recipe with step by step photos:

Eggless Coconut Cookies Recipe:

yields 20 small cookies

Prep time: 20 mins | Baking time: 20 mins | Total time: 40 mins

Cuisine: Indian | Category: Cookies

Ingredients:

1 cup All purpose flour

2 tsp Corn flour

1/8 tsp Baking Soda

1/3 cup Dessicated coconut

1/3 cup Butter, at room temperature

1/3 cup Sugar,powdered

1/2 tsp Vanilla Essence

2-3 tsp Milk

2 tbsp Dessicated coconut,for topping

Method:

• Sieve flour with corn flour and baking soda a couple of times and keep aside.
• Cream the butter with powdered sugar until creamy and pale and then add vanilla essence and beat again.
• Add the sieved flour mixture and dessicated coconut(1/3 cup) and mix until the mixture resembles the crumbs.Now add a couple of teaspoons of milk and mix until it forms a dough, do not over mix it.
• Preheat the oven at 180 deg C for 10 mins.
• Place a parchment paper on the cookie tray and keep it ready.
• Spread 2 tbsp dessicated coconut in a plate.
• Make small balls out of the dough and roll the balls on one side in the dessicated coconut and place the doughy side does(coconut side up) on the tray and gently press it. Repeat the same and prepare all the cookies and place them at a distance giving them enough space to raise while baking.
• I do not like if the cookies spread more and hence I usually refrigerate the cookie tray for 5-7 mins in the refrigerator, however this step is optional.But if you feel the dough is slightly wet it is advised to keep the dough in the refrigerator,this avoids the cookies get spread more while baking.
• Bake it in the oven at 170 deg C for 15-18 mins, keep an eye on the cookies after 10-12 mins.The moment you see the brown patches at the edges and at the bottom of the cookies, it is time to bring them out of the oven.
• The cookies might be slightly soft to touch on top but when they are cooled they will be perfect.Cool the cookies on the sheet for a while and then remove them carefully and place on the wire rack to cool further.Once they are cooled completely store them in an air tight container.

Serve them with a glass of milk or as a snack.

Notes:

1. Replace all purpose flour with wheat flour for a healthy variation. I always prepare these cookies with wheat flour and very rarely I prepare them with the maida.
2. You can add raisins or dried canberries to the cookie dough, they add nice bite to the cookies.
3. The amount of sugar mentioned is perfect for us as I like my cookies slightly sweetened.But if you want them sweet you can increase sugar upto 1/2 cup.
4. You can increase the butter quantity to 1/2 cup for buttery cookies but this quantity is right enough for us.
5. The addition of cornflour makes the cookies light, hence I highly recommend to use it.

Technorati Tags: cookies recipes, eggless cookie recipes, coconut cookies, dessicated coconut recipes, baking recipes, eggless baking recipes, dessicated coconut cookies

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Coconut Ladoo with Condensed Milk | Desiccated Coconut Ladoo | Easy Ladoo Recipes

Diwali Sweet series is incomplete with out a ladoo recipe. I am yet to post several ladoo recipes in my blog and this quick Coconut ladoo using Condensed milk was long time due to post in my blog. As I mentioned in my previous post I have even taken these delicious Coconut ladoos along with Maida Burfi for my kiddo's school Diwali party.Needless to say both the sweets were a hit with the kiddos, the tutti frutti in the maida burfi and the soft and juicy mango flavored Coconut ladoos were the highlights of both the sweets.Yes, you read it right the Coconut ladoos were flavored with mango.It is not that I added any pulp or flavor to the ladoos, it is just that I could locate Mango flavored Condensed milk during one of my shopping visits and the very moment I knew what I wanted to do with it and had picked the desiccated coconut too to prepare these tiny beauties.

This coconut ladoo is the most easiest lado/sweet recipe that one can prepare for any festival or Diwali. It is simple and straight forward with just two ingredients - desiccated coconut and condensed milk .You just need to mix it and cook for sometime and then start rolling, thats it.How cool is it? If you are thinking about the taste let me tell you these were soft to bite with juicy interiors and just melts in mouth. I hope this description itself is enough for you to try them asap for this Dwali.

Check out other Diwali sweets recipes on my blog:

• 7 cups Burfi | 7 cups Cake 
• Coconut Choco Truffles
• Coconut Burfi/Koprapak/Kobbari Mithai
• Gulab Jamun recipe using milk powder
• Karjikai | Kajjikayalu | Kadubu | Karanji
• Kesar Peda
• Khoya Jamun | Gulab Jamun using Khoya
• Kobbari Louz | Coconut Ladoo | Nariyal Ladoo
• Moong Dal Ladoo | Pesara Sunnunda
• Sweet Diamond Cuts | Sweet Maida Biscuits

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Coconut Ladoo with Condensed Milk Recipe:

Yields: 45 Ladoos | Author: Prathibha

Prep time: 25 mins | Cooking time: 5 mins | Total time: 30 mins

Cuisine: Indian | Category: Sweets

Ingredients:

3 - 3 1/4 cups Desiccated Coconut

1 tin(392 gms) Condensed Milk(I used Mango flavored Condensed Milk)

1/2-3/4 cup Desiccated Coconut,for rolling

Method:

• In a thick kadai empty the condensed milk tin and add initially 2.5 cups desiccated coconut and mix nicely.The coconut should be well mixed with the condensed milk and the mixture should not be very dry or very loose.It should be of thick consistency that one can make ladoo out of it, so add the remaining desiccated coconut until you get that consistency and also do check the sweetness of it and add the coconut accordingly.I used 3 cups in total.It all depends on the quality of coconut and how much it can seep in the condensed milk.

• Now switch on the stove and heat the mixture until it is hot and reduce the flame and cook for 4-5 mins. This will make the coconut cooked in the condensed milk and gives a soft ladoo.
• Now switch off the flame and let the mixture become warm.

• Spread the remaining desiccated coconut in a plate.
• With the clean and dry hands take a small portion of the mixture and make a ping pong sized ball out of it and roll it in the desiccated coconut and place it in a plate.Repeat it and prepare all the ladoos out of it.The fat from the mixture itself is enough to roll the ladoos, if it is sticky you can grease your hands with ghee and start rolling, it was not necessary for me.

• Now carefully place the rolled ladoos in a small cup cake liners like how I did or arrange them in a box.

Store them in airtight containers or gift them in a gift box.They can be stored for 3-4 days under room temperature and upto a week when refrigerated.

Notes:

1. There are no hard and fast rules regarding the amount of coconut as the sweetness preference by each individual is different.The only thing you need to keep in mind is the mixture should not be neither very dry nor very loose to get soft and juicy coconut ladoos.
2. I have used Mango flavored Condensed milk for this recipe but one can easily use normal condensed milk.But we just loved the mango flavor that got infused in the ladoos.
3. If you are using normal condensed milk you can flavor the ladoos with rose essence too.
4. You can easily half the recipe.
5. If you want to use frozen coconut in the recipe you can still use.You need to roast the coconut until the moisture evaporates and also taking care that the coconut does not change the color too.

Technorati Tags: coconut ladoo recipe using condensed milk,easy ladoo recipes,easy diwali sweets recipes,diwali sweets,sweets varieties,desiccated coconut recipes,condensed milk recipes,15 mins sweets recipes,quick ladoo recipes

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Kayi Holige | Coconut Poli | Kobbari Obbattu(Bobbatlu) | Thengai Poli

Holige is one of the favorite sweets in our family and any festival or occasion is incomplete without holige in the menu.Holige is known as obbattu or poli or bobbatlu in various states of south India.Holige is very versatile when it comes to fillings while the most popular ones are Pappu Obbattu(Bele Holige) and Coconut Pol(Kayi Obbattu).I have already posted various varieties in my blog like Bele holige, Shenga Poli, Til Poli, Puran Poli to name a few but there are various other fillings one can try with like Kharjur, Dry fruits etc.

Kayi Holige or Kobbari Obbattu is prepared most commonly during occasions or festivals in Karnataka.It has longer shelf life and hence can be prepared in bulk and store it upto 10 days in refrigerator.These holiges turn slightly hard when it is cooled down but tastes delicious, one can warm them a bit on tawa or microwave to bring back the softness.It tastes delicious when served hot with a dollop of ghee.

Check out other Holige recipes in my blog:

• Chakkara Rekulu | Crispy Sugar Poli
• Garugu Hollige/ Hollige with rice flour-coconut filling
• Groundnut Holige | Shenga Holige
• Haalu Holige | Paala Poori | Paal Poli
• Hoornada Holige/Obbattu
• Pooran (Puran) Poli | Bobbatlu - Ganesh Chaturthi Special
• Sajjappa | Sojja Appalu | Halwa Poori
• Til Poli | Sesame Holige | Nuvvula Bobbatlu

Kayi Holige | Coconut Poli Recipe:

Yields: 9-10 Polis

Prep time: 30 mins | Cooking time: 30 mins | Total time: 1hr + 1 hr resting time

Cuisine: South Indian | Category: Sweets/Festival Sweets

Ingredients:

Ghee/oil, to fry poli/holige

for outer layer/dough:

1 cup Chiroti rava(or Maida)

a pinch of Salt

1 1/2 tsp ghee, melted

1/3 cup Oil, to soak the dough

Water, to mix the dough

for filling:

1 1/2 cups grated fresh Coconut
3 tbsp Rice, soaked in water for 3 hrs
1 1/4 cup Jaggery
2 Cardamom,seeds

Method:

for outer layer/Dough:

• Mix chiroti rawa(or maida) with a pinch of salt and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.

• Now using your fist hit the dough for few mins to get the softer dough or lift the dough and drop it hard into the bowl and repeat it until the dough becomes very smooth.
• Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose. 

for the filling:

• Grind soaked and drained rice, grated fresh coconut, jaggery and cardamom seeds to a fine paste. Try to grind it as fine as possible.

• Cook the mixture in the kadai until the moisture in it evaporates and becomes slightly dry.
• While the mixture is warm,make big lemon sized balls out of the mixture and arrange them in a plate.

to prepare Coconut Poli:

• Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis. Grease holige paper or banana leaf with oil.
  
• Pinch a small amla sized dough(the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands as shown in the pics and place one ball of filling and seal it properly from all the edges like how we do for parathas.Now flatten it slowly with hands to get a thin poli. Alternatively you can roll it like parathas like how we do in between two greased transparent sheets. Adapt the method which ever is convenient for you.

• Now place the holige paper along with the poli(with poli facing down the tawa)on a hot tawa over the low flame.
• Let it sit for 20-30 seconds and now peel the holige paper gently scraping it along the edges using a spatula. See the pics to get a clear understanding of it. 

• Now fry it on both sides applying ghee until light golden in color. Pour the ghee over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it.
• Repeat the process for making all polis, smear the holige paper liberally with oil and follow the same procedure. 

Serve Coconut Poli hot/warm or room temperature with melted ghee.

Notes:

1. Kayi holiges will not be soft once they come to room temperature.You can just warm it a bit when you serve if you want soft holige.But it tastes good either ways - soft or crispy.
2. Kayi holiges can be stored easily upto a week or 10 days when refrigerated.
3. We add rice to the coconut filling while grinding as it gives binding and also helps in spreading the holige uniformly and also makes the holige crispy yet soft to bite.
4. You can use even Poha instead of rice in the recipe.
5. You can avoid rice while grinding and instead you can add a cup of roasted gram powder(putnala podi) while frying coconut mixture(coconut + jaggery + cardamom). Even this version tastes nice.

Technorati Tags: coconu poli, kobbari obbattu recipe ,kobbari bobbatlu, kobbari bakshalu, kayi obbattu ,kayi holige,thenga poli, how to make holige, kayi holige recipe, south indian sweets recipes ,traditional sweets recipes

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Thai Veg Green Curry Recipe | How to make Veg Thai Green Curry

I am sure many of you guessed it that my next post would be Thai Green curry Recipe as my last post was Thai green curry paste. Thai cuisine uses a lot of shrimp paste and fish sauce in their recipes which turns me off to try Thai food at a new place.I prefer to prepare it at home rather than eating it out atleast the basic thai curries.Thai Green curry is definitely most popular apart from Thai Red Curry in Thai Cuisine and I absolutely love both the curries to the core. It is actually easy  to make Thai Green Curry at home provided you have the Thai Curry packet in hand which is very essential.

Thai food has a very unique and distinct taste because of the usage of lemon grass, galangal, kaffir lime and one can not substitute them with anything else to get that unique flavor. Though I have mentioned few alternatives to them in the notes section for those who want to try it still. Also the addition of coconut milk gives a nice subtle taste to the curry.Usually You can pair these Curries(Green/Red) with Tofu fried Rice or Jasmine Rice or simple steamed rice(regular/basmati).

I have not blogged many Thai recipes in my blog so far but intend to post a couple of them very soon.

If you are interested you can check my Spicy Thai Basil Fried Rice recipe.

Thai Veg Green Curry Recipe :
Serves 2-3 | Author: Prathibha

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: Thai- Vegetarian | Category: Mains/Side dish for Rice

Ingredients:

Vegetables:

1 medium Carrot,peeled and cut into sticks

1/2 small Broccoli, cut into florets

1 big Potato, peeled and cut into sticks

3-4" Piece Red Pumpkin, cut into sticks

7-8 French beans, cut into 1.5" pieces

4-5 Babycorns, cut diagonally

1/2 Green Capsicum, cut into thin strips

1/2 Red Bell Pepper, cut into thin strips

Mushrooms/Tofu, according to your preference

Other Ingredients:

1 cup thick Coconut Milk

2 tbsp homemade Veg Thai Green Curry paste, recipe follows

2" Lemongrass stalk, cut into pieces

3-4 Kaffir lime leaves

4-5 Thai Basil leaves

1.5 cups Vegetable broth/Water

1 tsp Sugar

Salt to taste

1 tbsp Oil

for Green curry Paste:

2 Lemon grass stalks, white part only

3/4 " Galangal/Thai Ginger

3-4 Kaffir leaves

2-3 Thai Green Chillies

2 Shallots

2 Garlic Pods

1/3 cup Coriander leaves

1.5 tsp Coriander seeds

1 tsp Cumin seeds

4-5 Pepper Corns

Zest of a Lemon, 1/2 tsp Lemon zest

2 tsp Light Soya Sauce

Method:

• to prepare green curry paste:Grind coriander seeds, cumin seeds and pepper corns,cut lemon grass stalk, galangal, kaffir leaves, thai green chillies, shallots, garlic pods, coriander leaves, lemon zest and soya sauce to a coarse paste.

• Boil water in a bowl and add all the vegetables(apart from bell peppers) and cook them until they are 80% done.Strain the vegetables and reserve the water for the gravy. You can even boil the vegetables in thin coconut milk if you make it at home or dilute the canned one with water and used it for boiling.

• Heat oil in a kadai and add green curry paste and fry for a couple of minutes. Add sliced bell peppers and fry for 2-3 mins and then add chopped lemon grass stalks and drained vegetables and fry for a couple of mins.

• Add strained water and required amount of salt and let it come to a boil.

• Now add thick coconut milk and simmer it for 5 mins.Add thai basil and kaffir lime leaves and boil for 1-2 mins and switch off the flame.

Serve it with hot Jasmine Rice / Plain White Rice / Plain Noodles/Coconut Rice/Spicy Thai Basil Fried Rice.

Notes:

1. The addition of vegetables is completely your choice. You can add cauliflower, tofu, mushrooms, zucchini etc according to your choice. But I recommend you to use broccoli, carrot, beans, potato as base vegetables and add the rest according to the availability.
2. The usage of lemon grass, kaffir lime leaves, galangal ,thai chillies is mandatory for the recipe. But in case you do not find them you can use ginger in place of galangal, regular green chillies and lime zest in place of kaffir lime leaves and omit lemon grass. But the taste of the resultant paste is completely different in taste and aroma from the authentic one.
3. You can adjust the curry according to your taste buds. It should be sweet,spicy and sour at the same time. Adjust the chillies, soya sauce and amount of coconut milk accordingly.
4. You can boil the vegetables in thin coconut milk instead of water or vegetable broth.
5. If you are adding tofu I suggest you to add while the gravy is simmering rather than in the beginning otherwise tofu tends to break.
6. You can even prepare fresh coconut milk at home and use it in the recipe.

Technorati Tags: thai veg green curry recipe, vegetarian thai green curry recipe, how to make veg thai green curry, green curry recipe, thai recipes, vegetarian thai recipes

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Kova Kobbari Kajjikayalu | Kova Kobbari Laddu | Stuffed Koa Laddu | Diwali Sweets Recipes

'Kova Kobbari Kajjikayalu' is also known as 'Kova laddu' is a typical Andhra sweet.It is nothing but a stuffed ladoo where the outer portion is made up of khoya and is filled with sweetened coconut mixture.There is one more sweet with the similar name 'Khova Karjikayalu' , in which sweetened mawa mixture is stuffed in a maida roti and shaped like a gujiya and is deep fried and then it is soaked in sugar syrup. The preparation process for both these varieties is entirely different and hence don't get confused with the name and hence in this post I call this sweet as Kova Laddu to avoid further confusion.

During my last visit to Bangalore we had got lot of khoya from my mom's native place and hence got to prepare various varieties like Khoya Jamun, Kova kobbari laddu, Kesar Peda  and various halwa varieties.So stay tuned to check out various sweets recipes in my blog this Diwali.

The preparation process of  Khova ladoo is very simple but it tastes very delicious.How can it go wrong with all the ingredients like khoya, coconut, sweeteners like sugar and jaggery in a sweet? I had prepared this sweet during night and hence the step wise pictures did not come out well because of poor lighting but still gives a fair idea of the preparation process.

Also check out other Sweet varieties for Diwali in my blog here:

• 7 cups Burfi | 7 cups Cake 
• Ariselu | Adhirasam | Kajjaya  
• Coconut Choco Truffles
• Coconut Burfi/Koprapak/Kobbari Mithai
• Karjikai | Kajjikayalu | Kadubu | Karanji
• Kobbari Boorelu | Kobbari Vadalu - Andhra Special
• Minapa Sunni vundalu /Urad dal Laddoos
• Moong Dal Laddu |  Pesara Sunni Undalu
• Oats and Fry fruits Ladoo -Sugar free and Fat free 
• Kobbari Louz | Coconut Ladoo
• Kesar Peda

Kova Kobbari Kajjikayalu | Khova Kobbari Laddu Recipe:

Yields 10-12 laddus

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: South Indian | Category: Sweets

Ingredients:

for outer layer:

1 and 1/2 cups Khoya,crumbled

1/3 cup Sugar

for filling:

1 and 1/2 cups grated fresh Coconut

3/4 cup grated Jaggery

1/4 tsp Cardamom powder

Method:

to prepare filling:

• Take a heavy kadai and mix grated coconut with jaggery and keep over medium flame stirring constantly till it forms a thick mass.
• Add cardamom powder to it at the end and mix well.
• Remove it from fire and let it cool.When it is still warm prepare 10-12 small balls out of the mixture and arrange on a broad plate.Leave them aside to set properly.

to prepare outer layer:

• Add crumbled koa to the pan and heat it until the khova softens.
• Add powdered sugar to it and stir constantly till it bubbles and leaves the edges.

• Remove from fire and stir it vigorously using a wooden masher to get a soft thick mass.Pour the mixture on to a plate and let it cool.

• When the mixture is still warm knead it to a soft dough and make even sized balls which are slightly bigger in size than the coconut balls.

to prepare ladoos:

• Flatten the khoya ball on your palm and place the coconut ball inside and gather the edges of the khoya together and roll it to a smooth ball.

• Repeat the process with the remaining balls and prepare all the stuffed ladoos.

• Arrange them on a wide plate and leave them to set.

Enjoy the Ladoos.

Notes:

1. Start preparing the ladoos when the khova mixture is warm.
2. If the mixture cools it will become hard, if it becomes hard place the mixture over the flame and stir for a minute or two to make it soft and proceed again.
3. This was just right in sweetness for us, if you want it sweeter increase 2-3 tbsp of sugar and jaggery to suit your taste buds.
4. You can add few saffron strands to the khoya mixture while it is bubbling.

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Technorati Tags: khova kobbari kajjikayalu, kova kajjikayalu, kova kobbari laddu, khova ladoo, stuffed khova laddu ,laddu recipes ,andhra recipes ,sweets recipes, andhra sweets

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Rava and Coconut Burfi | Sooji Coconut Burfi | Easy Burfi Recipes

My mom prepares various burfi varieties like Coconut Burfi, 7 Cups Burfi , Dry fruit Burfi etc very nicely and I  must say that her Coconut Burfi is the best, it just melts in the mouth. Last time when I was in Bengaluru she had prepared this quick burfi when I asked for a different burfi variety.Though her preparation process is slightly different I modified it a bit and posting it for an easier version.

She usually prepares this burfi when she prepares fresh khoya at home, at the last stage of khoya formation she adds the sooji and dry coconut mixture to the khoya and is cooked together by adding sugar and ghee until the mixture leaves the edges of the pan.But she has suggested to post this variation as its easy to prepare.One can adapt the recipe based on their requirement.I would say the version which I am posting tastes almost a richer version of Rava Ladoo as the ingredients used in this burfi are more or less similar to what we use in rava ladoo.But this is an easy version when preparing in large quantity as it involves just mixing until the mixture comes together and later it is set like a burfi and cut into pieces where as in rava ladoo we need to prepare each ladoo by hand and is bit time consuming.

Check out other sweets recipes on my blog:

• 7 cups Burfi | 7 cups Cake 
• Coconut Choco Truffles
• Coconut Burfi/Koprapak/Kobbari Mithai
• Gulab Jamun recipe using milk powder
• Karjikai | Kajjikayalu | Kadubu | Karanji
• Kesar Peda
• Kobbari Louz | Coconut Ladoo | Nariyal Ladoo
• Moong Dal Ladoo | Pesara Sunnunda

Rava and Coconut Burfi | Sooji-Coconut Burfi Recipe:

Yields: 9-12 burfis

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: Indian | Category: Sweets

Ingredients:

1 cup grated fresh Coconut

1 cup fine Rawa/Sooji

1/2 cup powdered Cashew nuts or 1/2 cup Khoya/Mawa

1/2 cup Milk

2 cups Sugar

1/2 cup Ghee

1/2 tsp Cardamom powder

Almonds,Cashewnuts, Pistachios slivers, for the topping

few Saffron strands

Method:

• Grease a tray(with an edge) with ghee and keep it ready.
• Dry roast rava until you get nice aroma and keep it aside. Slight roast grated fresh coconut and mix it with rava.Let the mixture cool completely.
• Dry roast 1/2 cup of cashew nuts until they turn slightly crisp and grind in whipper mode to get a fine powder.
• Mix all the ingredients - rava, coconut,cashewnuts(or khoya),milk and sugar with 1/4 cup ghee in a heavy kadai stirring constantly till it becomes like a ball.
• Add rest of the ghee and stir till it leaves the sides of the kadai.
• Pour on a greased rectangular tray(with the edges) and sprinkle the dry fruit slivers and saffron strands on top of it and level the top portion gently with a spatula to get an even look, leave it for 15-20 mins.Cut into pieces when it is still warm.

Remove the pieces carefully and store it in an airtight container.

Notes:

1. You can reduce the quantity of ghee to 1/4 cup and increase the quantity of milk to 3/4th cup.
2. The addition of khoya or cashewnut powder adds richness to the burfi , but you can avoid it and make it simple.But you need to reduce the quantity of sugar accordingly.
3. If you want you can even grated dry coconut or dessicated coconut instead of fresh coconut.In that case add khoya instead of cashewnut powder for better texture and taste.

Check out various Diwali Sweets Recipes here.

If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Technorati Tags: rava coconut burfi, sooji coconut burfi, sooji nariyal burfi, rava burfi, easy burfi recipes ,diwali sweets, easy diwali sweets

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