No Cook Instant Coconut Burfi Fudge Recipe
No Cook Instant Coconut Burfi Fudge Recipe
This No Cook Instant Coconut Burfi Fudge Recipe gives a great relief hand when you’re short on time or prefer a simpler method without using heat. Use a sharp knife to cut the burfi into uniform shapes to ensure a pleasing presentation.Feel free to experiment with variations by adding dried fruits, or even chocolate drizzles to create unique flavors and textures.Press it evenly into the tray and allow it to set in the refrigerator for at least 30 minutes until firm.Store the cut burfi pieces in an airtight container. This maintains freshness and prevents moisture
from affecting its texture.It can last for several days at room temperature and longer if refrigerated. Do try this delicious no-cook instant coconut burfi fudge that’s not only quick to prepare but also delightful to taste.
More Burfi recipes:
Instant milk Peda Recipe with Milk Powder
coconut burfi easy recipe /thengai burfi/nariyal barfi
how to make cashew burfi at home /mundri cake recipe
recipe of mango burfi (barfi) /mango dessert
condensed milk burfi recipe /choco burfi
Watch on youtube:
No Cook Instant Coconut Burfi Fudge Recipe
INGREDIENTS:
Desiccated coconut – 1 cup/75 gm
Milk powder – 1 cup/110gm
Sugar – 1/3rd cup/60gm
Cardamom powder – 2 tsp
Milk – 1/4 cup/50 ml
Some chopped badam pista – 25 gm
Some saffron strands
METHOD:
1.First line a 5 inch square pan any suitable pan with parchment for easy removal.
2.To a mixer add sugar & nuts grind & keep.
3.To warm milk add saffron strands & keep
4.To a mixing bowl add desiccated coconut, nut-sugar powder, milk powder, cardamom powder & mix well till combined.
5.Now add milk infused saffron to mixture & mix.
6.It will form a sticky mass.
7.Now transfer to lined pan level with ghee smeared spoon.
8.Add more nuts again press &level.
9.Set in fridge for 30 minutes.
10.Take out cut to desired shapes & serve.
No Cook Instant Coconut Burfi Fudge Recipe
Ingredients
- Desiccated coconut - 1 cup/75 gm
Milk powder - 1 cup/110gm
Sugar - 1/3rd cup/60gm
Cardamom powder - 2 tsp
Milk - 1/4 cup/50 ml
Some chopped badam pista - 25 gm
Some saffron strands
Instructions
- First line a 5 inch square pan any suitable pan with parchment for easy removal.2.To a mixer add sugar & nuts grind & keep.3.To warm milk add saffron strands & keep4.To a mixing bowl add desiccated coconut, nut-sugar powder, milk powder, cardamom powder & mix well till combined.5.Now add milk infused saffron to mixture & mix.6.It will form a sticky mass.7.Now transfer to lined pan level with ghee smeared spoon.8.Add more nuts again press &level.9.Set in fridge for 30 minutes.10.Take out cut to desired shapes & serve.
Notes
- You can garnish with edible silver leaf for an appealing look.
- It can last for several days at room temperature and longer if refrigerated.
- Feel free to experiment with flavors by adding rose water, nutmeg, or other spices for a unique twist.
- Adjust the sweetness by altering the amount of sugar according to your preference.