Coconut burfi or coconut peda is an Indian style sweet recipe in which coconut, Khoa or mawa (in my case ricotta cheese), condensed milk comes together to form a yummy dessert which is perfect for any auspicious occasion . The recipe came to me, when I was torn between a decision of whether to make kalakand (Indian milk based sweets) or coconut ladoo. Confusing Right!! So I thought why not combine these two popular Indian sweets and make a new recipe in which you can find the creamy texture of kalakand with a coconutty bite.
Coconut Burfi / Nariyal Burfi / Coconut Bars Recipe
Course: DessertCuisine: IndianDifficulty: Medium30
Pedas15
minutes20
minutes40
minutesCoconut Burfi or coconut bars are simple delicious and easy Diwali dessert made from coconut, ricotta and condensed milk.
Ingredients
12 oz or 340 gm of grated coconut
425 gm Ricotta cheese
1 can of condensed milk
1 cup of milk powder
1/2 cup of sugar
1/2 tsp of cardamom powder
Directions
- Heat a wide non stick pan and add coconut, milk powder, ricotta cheese, condensed milk, sugar and cook on low-medium heat.
- Cook until all the liquid is absorbed and the mixture comes together. (It took about 15-20 minutes)
- Add cardamon and mix well.
- Grease a square plate and pour the mixture in it and let it cool down completely before cutting it into a square.
- Or else you can shape the mixture like “peda”. For this take 2 tsp of mixture in your greased hand and shape it into nice smooth ball and then press it lightly to make it a little disc shape.
Notes
- You can frozen coconut instead of fresh one. It will make your life much easier and save your time too.
- Use khoya or mava, if you cannot find ricotta cheese.