What is coconut barfi made of?
Coconut burfi is a delicious south Indian Sweet recipe made with coconut, sugar, milk and cardamom powder. It is one of the most commonly made sweet during festivals & celebrations in South India.
Is barfi coconut healthy?
Nutrition facts. Coconut barfi is a popular Indian sweet made from grated coconut, cardamom, milk, and sugar or jaggery. Coconut contains a considerable amount of healthy minerals like manganese, copper, and iron. It is also a good source of proteins, fibre, and good fats.
How do you dry coconut in the oven?
To dry the coconut out in the oven – place in a single layer on a baking sheet and dry at 60ºC/140ºF for around an hour. It may take longer, depending on your oven. I check on mine after 40 minutes, give them a shake, and then place back in the oven. The desiccated coconut will take less time than the larger shreds.
How do you grate a coconut?
Using a Food Processor
- Cut and pry the white meat from the coconut using a knife and spoon.
- Remove the dark brown skin at the back of the coconut meat with a knife.
- Put coconut meat in a food processor. Pulsing, grate or grind for 15 to 20 seconds.
- Transfer grated coconut to a bowl. It is ready to use.
What is the nutritional value of coconut Burfi?
OCCASION & PARTY Diwali
| Value per per piece | % Daily Values | |
|---|---|---|
| Energy | 84 cal | 4% |
| Protein | 1.1 g | 2% |
| Carbohydrates | 8.6 g | 3% |
| Fiber | 1.1 g | 4% |
What are the benefits of coconut and jaggery?
Health Benefits of Coconut Jaggery
- It prevents constipation by aiding digestion.
- It acts as a detox, as it helps cleanse the liver by flushing out nasty toxins from the body.
- Coconut Jaggery is loaded with antioxidants and minerals like zinc and selenium, which help prevent free-radicals (responsible for early ageing).
Is dry coconut good for health?
Desiccated coconut is an ideal source of healthy fat that contains no cholesterol and contains selenium, fiber, copper and manganese. One ounce of desiccated coconut contains 80% healthy, saturated fat. Selenium is a mineral that helps the body produce enzymes, which enhance the immune system and thyroid function.
Can you bake a coconut?
Preheat oven to 350 degrees. Place grated or sliced coconut on a baking sheet and transfer to oven. Bake until lightly toasted. Let cool before using.
How long does grated coconut last?
Stored at room temperature — about 70 degrees Fahrenheit — a package of shredded coconut can last between four and six months. If you want to keep it longer than that, especially if it’s been opened, store it in the refrigerator in a sealed, airtight container.
What can I use grated coconut for?
Grated coconut forms the basis of South Indian cooking to make gravies, curries etc. Coconut is shredded or flaked for use in baked goods or candies. Coconut milk, cream, water etc are use in recipes as flavor enhancers. Coconut can be used to make chutneys, podis, sweets like pongal, barfi etc.
What’s the best way to make coconut burfi?
Coconut burfi / thengai burfi is very easy to make and only with few ingredients. Easy step by step photos method, without sugar syrup consistency. Take a pan and fry cashews till golden brown and set aside.Keep a tray ready greased. Heat coconut and sugar together. Mix well.
How to make burfi with cardamom and ghee?
Place a large heavy bottomed pan over low heat. Add coconut and condensed milk. Cook, stirring continuously for 2-3 minutes or until the mixture gets a semisolid consistency. Add cardamom and ghee. Cook again, stirring continuously, for 2-3 minutes or until the mixture starts to leave the sides of the pan.
Can you use condensed milk to make burfi?
This easy coconut burfi recipe uses condensed milk to add the sweetness to the coconut without altering its authentic taste. You can make single layered white burfi with this recipe, but the pink layer makes the burfi more interesting and fun. Do you like coconut in desserts?
How to make coconut Barfi step by step?
how to make coconut barfi with step by step photo: firstly, take 3 cup freshly grated coconut into a blender. if using desiccated coconut, soak 2.5 cup desiccated coconut in ¼ cup warm milk for 10 minutes. blend to a coarse mixture, getting rid of large pieces. transfer the ground coconut into large kadai. add 2 cup sugar and ½ cup milk.