Recipe - Coconut Burfi/Gole ki burfi/Kobbari burfi/Kobbari laujju/ Kobbari Laddu

Summary:

Coconut burfi is very easy to make and everyone at home loves it. It can be made for any occasion and has a relatively short shelf life. It can be refrigerated for a week.

I got this particular recipe from my friend. I follow it to the "T" and it always turns out excellent. Anyone can attain the same results by following the recipe accurately. Give it a try and add your comments!

Use fat free ricotta cheese and fat free milk powder, if you are concerned about your waist line. You can reduce quantity of butter/ghee (binding agent) but the burfi may turn out little dry. The taste should still be good. Madhavi, give it a try and let me know if you agree. I remember your comment about besan burfi and the amout of ghee used in it.

Ingredients:

Coconut powder - 2 cup
Ricotta cheese - 1 lb (15 - 16 ounces)
Sugar - 1cup
Butter/Ghee - 1/2 cup
Milk powder - 1 cup
Cardamom - 1 teaspoon
Pistachio powder - 1 tablespoon

Process:

Melt butter in a heavy sauce pan at medium high temperature. Add ricotta cheese, stir continuously for 2 -3 minutes.

Add milk powder to the cheese mixture. Stir continuously for 3 minutes, make sure there are no lumps.

Add sugar and cook well until water evaporates. Takes about 8- 10minutes.

Add coconut, cardamom powder and mix it well. Cook for 1 - 2 minutes.

Grease a plate with butter/ghee and transfer the coconut-cheese mixture. Spread it evenly with a buttered spatula or grease your hand to avoid getting the mixture stuck to your hand.

Decorate the top layer of the burfi with pistachios powder, and cut to desired shapes. Tip: Let the burfi cool down before you separate the pieces. Otherwise you will get uneven shapes.

To make ladoo, instead of setting the mixture in a plate, let the mixture cool. Make small lemon size cheese balls out of the dough. Roll them in the pistachio powder.