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.
Servings: 6
Calories: 210kcal
Ingredients
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!!