Coconut and Strawberry Layered Khadi / Burfi.

Coconut and Strawberry Layered Khadi / Burfi .... Coconut and Strawberry Layered Burfi … Coconut Burfi / Kobbari mithai or Nariyal Barfi is a delicious, royal and traditional Indian Burfi that is prepared on festive seasons … Coconut is considered to be very auspicious and is used extensively in preparing many dishes during celebrations throughout India … I have prepared this traditional dish by layering it with plain coconut burfi topped with strawberry coconut brufi and finally topping it with roasted nuts … 

This sweet is basically coconut khadi / burfi which is layered into two. The khadi / burfi is in two layers, the top layer being flavored with strawberry.

Apply ghee to a tray / plate and keep ready.

Roast ¼ cup of melon seeds and ¼ cup of small pieces of cashews together till evenly browned. You can microwave them too. Keep this ready aside for adding on top of the burfi.

In a large thick bottomed vessel take 2 cups of freshly grated coconut (take care to see that you use only the fresh white part), 1.5 Cups of sugar and 2 cups of full fat milk. 

Bring all to a boil and cook for 5-10 minutes stirring all the time to avoid it getting stuck to the bottom of the kadai. When the mixture starts thickning lower heat to medium, add 2 tblsp of ghee and mix together. Cook the mixture stirring frequently till it leaves the side of the pan. 

Remove a tblsp of the mixture and put in a small plate and tilt it, if the mixture does not slide and stays firm, it is done. Remove from fire and pour half of the mixture on the tray to which ghee is applied. 

Add ½ cup of strawberry topping (I brought from store) to the remaining half of the mixture and mix well. Put it back on heat and stir till it get thickened and leaves the sides of the kadai. 

Meanwhile with a spatula or the back of tumbler, pat the burfi mixture on the tray to bring it to a straight level. When the strawberry flavoured mixture gets ready pour it on top of the layer of mixture on tray and level it in the same way. You will get 2 layered burfi. 

Srinkle and spread the roasted melon and cashews over the khadi /burfi and level it evenly with the back of the tumbler by gently pressing it to stick to the strawberry mixture. 

Leave the tray to cool a bit for say about 5 minutes. Now with the help of blunt knife make the marking on the khadi / burfi to desired shape and again leave it to cool for 5-10 minutes. 

Then insert the blunt knife well into the burfi and make the marking deep enough to make it easy for breaking the burfi on cooling. Keep aside for cooling completely.

Once completely cooled gently remove the pieces and store them in an airtight box. Again there are two methods of texture for the same, you can keep it soft or a little bit crunchier. The texture depends entirely upon individual liking / taste. Also put the box in fridge if you want to store it for more than two days.