Coconut~Mawa Burfi / Nariyal~Khova Burfi with Almond Slivers.

"Coconut~Mawa Burfi / Nariyal~Khova Burfi topped with Almond Slivers" ... Starting my first Diwali post with a sweet dish for all my friends here ... Let the coming Festival be a joyous, prosperous and safe Diwali for each one of us ... Keep posting your yummy dishes and Enjoy with your family, friends and with us here at "Konkani Delicacies" ... Remember "Sharing Is Caring" ... Enjoy~Stay Blessed~Spread Happiness ... 

** Burfi is a delight to relish upon during festive days. Coconut burfi or laddoos are delicious sweet dishes often prepared during Diwali / Deepavali festival. I have posted a burfi with two flavors before, but somehow I always find that I lack in posting sweets the reason being that it is not such a welcome item in my home. Sweets have always taken back seat unless they have to be prepared like payasams etc. So I have to mention here that I have to take extra caution while preparing them lest I go wrong as I am not so used to them in recent years. But this is one sweet burfi, that you can hardly go wrong with. Simple and easy to prepare, I have used store bought mawa / khova / khavo / Khao / Solidified Whole milk here to avoid unnecessary hassle of preparing the same as it not only takes time but is tiresome too. You can use homemade ones too, you just have to put full fat milk on medium flame and keep stirring till it turns into a thick solidified texture. This can be stored in fridge for about maximum 5 days in airtight container and used as and when needed. In Mumbai however we get this in almost every sweets shops that prepare sweet delicacies and it is done fresh on daily basis, so the tedious work can be skipped off. Without running into much details or chit chat I am moving straight ahead towards the recipe as it is post Diwali period and I am sure all of you want to try out the same. 

** Here is my simple method of preparing "Coconut~Mawa Burfi / Nariyal~Khova Burfi topped with Almond Slivers" …. My Style … 

** Ingredients : 

Mawa / Khova / Khoa / Solidified Whole Milk : 1 cup crumbled well into rava texture. 

Coconut / Nariyal / Soyi : 2 cups finely grated only the topmost white part. 

Sugar / Shakkar / Sakkara : 1.5 cups. 

Milk / Doodh : 1 cup (I used skimmed cow’s milk) 

Cardamom / Ellaichi / Yellu Powder : ¼ tsp / Large pinch. 

Almond / Badam Slivers : 3-4 tblsp. 

Ghee / Toop : 2-3 tblsp. 

** Keep all the ingredients ready. Boil the milk and keep it ready aside too. Apply a little bit of melted ghee and grease a thali / plate to pour the burfi into. 

** Heat 2 tblsp of ghee in a thick bottomed kadai, when hot and melted add in the crumbled mawa and fry for a good 3-4 minutes on medium flame till it slightly gets well fried. Remove with the help of a slotted spatula so that the ghee drains back into the kadai. Keep it aside in a plate for later use. 

** Now add in the coconut gratings into the same kadai and fry the same for a could 4-5 minutes on medium heat. When done add in back the fried mawa, sugar and milk and mix well. Let all the ingredients cook on medium flame well. Keep stirring often as the ingredients will start to thicken. 

** Once the ingredients get thickened, lower the heat and cook till it leaves the sides of the kadai and come together. Now add in 1 tblsp of almond slivers and the cardamom powder and another tablespoon of ghee and mix well for a minute. Remove and pour into the greased thali / plate. 

** Now, with the back of a spoon or tumbler to which ghee has been smeared level the burfi evenly, then spread the slivered almonds evenly on top all over and again press it down to form a even distribution. Check the picture for clear understanding. Leave it aside to get cooled. 

** Once the burfi has considerably cooled down with a blunt knife make marking on the burfi to desired shapes of your choice. The insertions should be made well, this ensures that once the burfi has completely cooled and settled, removing of the same into pieces without breaking up become easier. 

** You can put it in refrigerator for an hour or so for faster cooling. Remove and gently lift each piece on the markings and keep them separately for some time. Now put them in an air tight container and keep it stored in refrigerator ready to be served as and when needed. 

** "Coconut~Mawa Burfi / Nariyal~Khova Burfi topped with Almond Slivers" are done and ready to be served. Enjoy theser burfi during Diwali / Deepavali with family and friends or during any festive or auspicious occasion in your home. Do give me a feedback if possible. May this Diwali bring in Joy and prosperity into your home. Spread Happiness~Stay Blessed and Be Safe. 

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