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Today’s recipe is narali paurnima special recipe. Shravan paurnima is celebrated as narali paurnima. On this day fishermen worship the sea and offer coconut to him. Fishermen don’t go for fishing in monsoon. So they start fishing after doing pooja. On this day, narali bhat is prepared and offered as naivedya to God. Rakshabandha is celebrated on this day. So, naralachi burfi is must recipe. It turns out nice, soft and juicy. It looks tempting and tastes just awesome. We already have seen 2-3 naralachi burfi recipes. This is yet another quick and delicious addition to the list. You don’t have to take lot many efforts for this. Just mix all the ingredients and cook them together. It just melts in mouth!! You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 1 cup Milk
• Few Saffron strands
• 1 cup Sugar
• 1 pinch of Yellow food color (Optional)
• 3 cups desiccated Coconut
• 1/2 cup Milk powder (Optional)
• 1 /4 cup Milk
• 2 tsp Ghee
• Sliced Pistachios
• Dry Rose petals
Method:
• Mix milk, saffron, sugar well together in a pan and bring the mixture to boil.
• Let the sugar dissolve.
• Add yellow food color and mix well.
• Adding food color is optional. You can skip it if you don’t want. Or you can add a pinch of turmeric
powder in place of food color.
• Add desiccated coconut, milk powder and mix everything well together.
• Adding milk powder is optional. You can skip it if you don’t want.
• Add milk and mix well.
• Add ghee and mix well.
• Cook it together for another 3-4 minutes until it comes together.
• Transfer the mixture into a dish and spread it evenly.
• Press it well to make it smooth and even.
• Garnish with pistachios, dry rose petals and press it a little.
• Rest it for at least an hour to set.
• When burfi sets well, cut the burfi into pieces. Naralachi burfi is ready.
• You can store it at room temperature for about 4-5 days and in freeze for about 8-10 days.
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#coconutbarfi #madhurasrecipe #barfi