Strawberry Coconut Burfi With Khoya | Strawberry Coconut Fudge | Holi Recipes

Continuing Holi celebrations here on MASALAKORB, I would like to Wish all my friends and beloved readers a very HAPPY HOLI. As promised in my last post on Holi Festival Recipes, here I’m with the recipe for Strawberry Coconut Burfi or Strawberry Coconut Fudge, which I think is apt for this colourful festival. You are going to love these little burfis. They are creamy, smooth and irresistible. As a coconut and strawberry lover, I may be a little biased, but I must tell you even the harshest critic in my family loved them. The strawberry puree adds a beautiful colour and subtle flavour to these burfis.

For those who are wondering what HOLI is all about, click here to know more about this festival of colours!!

The local markets have started to slowly flood with fresh strawberries. Strawberries are extremely high in vitamin C and are filled with phytonutrients that are good for health. While buying, look for strawberries that are a shiny, bright red colour. Dull red berries are an indication that they are overripe. The strawberries should smell sweet, fruity, which is an indication that they will have a sweet flavour. They should be firm without bruises or soft spots, which causes the berries to deteriorate quickly. Generally the size of the strawberries is not an indication of how sweet and flavourful they are, although very large strawberries tend to be less flavourful.

Strawberries can be used as a dessert topping, in a pudding, in smoothies and shakes. Add it to your morning cereal or salad. Blend fresh strawberries with yogurt or different fruits to make a refreshing drink.

Check Out:

Strawberry Banana Yoghurt Smoothie

Mango Strawberry Layered Breakfast Smoothie.

But just remember they are perishable, should be consumed fast and should not be washed until just before eating or using them in a recipe. Do not remove the hulls until berries are going to be used. A lot said about strawberries….!!

Strawberry Coconut Burfi was quite easy to make, had the flavour of strawberries and was moist and chewy. I carefully crafted a basic Kalakand Burfi Recipe that works and decided to go for a twist. Do check out the recipe for Coconut Burfi.

I had 2 packs of fresh strawberries and had an abundance of shredded coconut in my pantry. Threw the two together along with some Khoya and voila!! There is a slight hint of strawberry that goes great with the rich coconut. These burfis have a similar texture to fudge.

Here goes the easy recipe for Strawberry Coconut Burfi….Enjoy the simple taste of bliss!!

Step-by-Step process to make Strawberry Coconut Burfi:

The process involves 3 main steps:

1. Making Khoya
2. Making strawberry puree
3. Finally making Strawberry Coconut Burfi

1.To make Khoya:

Click here for the recipe to make Khoya.

2.Making Strawberry puree:

• Start the process by making a puree of fresh or frozen strawberries. Wash, dry, and remove the hulls of strawberries.
• Place in food processor or blender. Process until it is a liquid with pulp.

3.Preparing Strawberry Coconut Burfi:

• Heat a teaspoon of ghee/butter in a non-stick pan over medium heat, add the khoya and coconut and sauté for a minute till everything blends well.

• To this add strawberry puree and sugar. Mix well and let it start boiling.
• Now add another teaspoon of ghee/butter and mix.

• Keep stirring till the water completely evaporates and a big lump forms. The colour of the strawberry pulp changes as it cooks, so do not worry.
• It’s not going to be totally dry but it’s nice and soft.

• Now the trick to find if the burfi is done is to bring the mixture to the centre and stick a ladle in it. If the ladle stands straight (picture below) then the fudge is done, if it slants in any direction then it’s still not done.
• Turn off the heat and add cardamom powder and mix well.

Assembling the Dessert:

• Grease the dish or tray with ghee or butter to transfer the prepared burfi mixture.
• Spread the mixture in the greased dish or tray, press down using a spatula and then sprinkle nuts on it (optional). (I have not used any nuts)
• Pressed the nuts down so that they stick while it’s still warm.
• Cool it completely and then cut it into desired shape and serve fresh.
• If you are in a hurry, put it in refrigerator for some time and then cut it.

Print Recipe

Strawberry Coconut Burfi With Khoya | Strawberry Coconut Fudge | Holi Recipes

Strawberry Coconut Burfi is another variation of traditional Indian burfi. A simple addition of the strawberry and khoya takes up the coconut burfi to a whole new level.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Dessert / Festival Recipe, Dessert / Sweet / Festival Sweet

Cuisine: Indian, Indian (North Indian)

Keyword: Strawberry Coconut Burfi, Strawberry Coconut Fudge,

Servings: 6

Calories: 210kcal

Author: Padma Veeranki

Ingredients

• 1 Cup Strawberry Puree
• ½ Cup Khoya Mawa
• 1 Cup Desiccated Coconut
• ¼ Cup Sugar Adjust to suit your taste
• 2 tsp Ghee or Butter Divided
• ½ tsp Cardamom Powder
• To Garnish
• Any nuts of your choice Pptional

Instructions

• Heat a teaspoon of ghee/butter in a non-stick pan over medium heat, add the Khoya

  and coconut and sauté for a minute till everything blends well.
• To this add strawberry puree and sugar. Mix well and let it start boiling.
• Now add another teaspoon of ghee/butter and mix.
• Keep stirring till the water completely evaporates and a big lump forms.
• It’s not going to be totally dry but it’s nice and soft.
• Turn off the heat and add cardamom powder and mix well.
• Grease the dish or tray with ghee or butter to transfer the prepared burfi mixture.
• Spread the mixture in the greased dish or tray, press down using a spatula and then sprinkle nuts on it.
• Pressed the nuts so that they stick while it’s still warm.
• Cool it completely and then cut it into desired shape and serve fresh.
• If you are in a hurry, put it in fridge for some time and then cut it.

Notes

• Adjust sugar to suite your taste.
• The trick to find if any burfi is done is to bring the mixture to the centre and stick a ladle in it. If the ladle stands straight then the fudge is done, if it slants in any direction, then it’s still not done.
• The time taken depends on the quality of your pan, pan thickness and size and heat intensity.
• When done the mixture should have some moisture but should look dry.
  The prep time is given considering you have Khoya ready on hands. Otherwise add another one hour to the prep time.
• You can also buy readymade Khoya available from stores but I always recommend homemade!!

 

Do check out other Dessert Recipes,  Diwali Sweets,  Diwali Snacks  and  Festival recipes  from blog!!

Similar recipes:

• Khoya Paneer Gulab Jamun
• Gulab Jamun Recipe
• Rasmalai Recipe
• Kesar Badam Kulfi
• Caramel Basundi
• Bread Rasmalai

Many more to come!!…..STAY TUNED!!

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Have a colourful, joyful and safe HOLI….Many more to come!!…..Stay Tuned!!

Happy Cooking 

Cheers!!

Padma.