Prabha Ki Rasoi - Recipes in Hindi and English

Nariyal Khoya Barfi Ingredients : Dessicated coconut - 2 cups Khoya / Mawa - 1.5 cups Sugar - 1 cup Milk - 1/2 cup Desi Ghee - 1 tsp Cardamom powder - 1/2 tsp Chopped nuts (pistachios and almonds) - 2 tbsp Method : 1. Add Ghee in a Kadahi and keep it on low flame 2. Add khoya and sugar  and cook for a while on low flame 3. Add milk and allow mawa and sugar to melt completely 4.  Add dessicated coconut and cardamom powder 5. Mix together and cook on a medium flame stirring often. 6. Cook till the mixture becomes thick and starts leaving the pan 7. Switch off the flame and pour the mixture on a greased tray or over a foil or butter paper 8. Spread it evenly 9. Sprinkle chopped nuts and press with a spatula 10. Cut them to squares while still warm 11. Allow to cool down completely before removing 12. Transfer delicious coconut khoya barfi to air tight jar. Keep it in refirigerator and enjoy for 2 weeks नारियल खोया बर्फी  सामग्री : नारियल बुरादा - २ कप  खोया / मावा - १.५...

Falahari Coconut Burfi Ingredients: Fresh Coconut - 2 cups (grated) Sugar - 3/4 cup Desi Ghee - 1 tsp Cardamom Powder - 1/4 tsp Pistachios - 1 tbsp Chironji - 1 tsp Milk - 4 tbsp Method: 1. Grease a plate with ghee and keep aside 2. Dry roast the pistachios, crush them coarsely and keep aside 3. If the coconut is not finely grated grind it 4. Heat a pan and add coconut, sugar and milk 5. Mix and cook on a medium flame 6. Mixture turns gooey and bubbly 7. Add cardamom powder 8. Continue to cook until the mixture comes together and turns thick 9. When mixture begins to leave the sides of the pan remove from fire 10. Pour it immediately to the greased plate 11. Level it well with a spatula 12. Add pistachios and chironji and tuck them in 13. Allow to cool down for about 15 mins 14. Cut them to desired sizes while it is still warm 15. Cool and store coconut burfi in an air tight jar फलाहारी कच्चे नारियल की बर्फी सामग्री: कच्चा नारियल - २ कप (कसा हुआ) च...