Servings
Prep Time
Cooking Time
INGREDIENTS
COCONUT BURFI INGREDIENTS
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3 cups of coconut powder
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1 cup of milk
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1 cup of white granulated sugar (if you don’t like it too sweet, you can use less sugar)
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1/4 cup of heavy whipping cream
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2 tablespoons of ghee
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Food color-optional
CHO-CONUT LADOOS INGREDIENTS
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2 cups of melted chocolate
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2 tablesspoons of powdered coconut for garnish
Presenting 2 of my favorite ingredients, coconut, and chocolate and giving you 2 recipes out of one mix, coconut burfi, and cho-conut ladoos. The burfi has a sweet, nutty, mild flavor with the fragrance of cardamom powder and the cho-conut ladoos are perfect for chocolate lovers.
With the Indian festival of Rakshabandan just around the corner, I wanted to share a recipe that is not only delicious but also versatile. Once your base for the burfi is ready, you can get as creative as you like with it.
When I tasted the coconut burfi it reminded me of my favorite British chocolate, Bounty. I lived in London for 10 years and fell in love with the chocolate, so I decided to create my own version of Bounty by using the burfi mix.
What ingredients do I need for the Coconut burfi?
The beauty of this recipe is that it is prepared with easily accessible pantry ingredients, coconut powder, sugar, milk, heavy whipping cream, ghee and cardomom powder.
What ingredients do I need for the cho-conut ladoos?
Once your burfi base is ready, you simply need to melt some milk or dark chocolate, make round balls and dip them in the chocolate and refrigerate them to set for a few hours.
What if I don’t have coconut powder?
Coconut powder is readily available in every Indian grocery store. I recently curated a list of Online Indian Grocery Stores in the USA. Feel free to check out my post.
In the event that you are unable to find coconut powder, you can use the flesh of fresh coconut or coconut flakes.
What kind of chocolate do I use for cho-conut ladoos?
You can use any chocolate of your choice. I used Ghiradelli Milk Chocolate but you can use dark chocolate, chocolate with nuts and even white chocolate.
Want some more dessert ideas?
- Gulab Jamun
- Rasgullas (Soft and Spongy)
- Instant Pot Kheer
- Gurudwara Kada Prashad (Halwa)
- Pistachio Cake with Cardamom Glaze
- Heat milk in a pan and add 1/2 cup of sugar to it and bring it to a boil
- Once it boils, allow it to simmer for 2 minutes on low flame and then set it aside
- Add the powdered coconut to a kadhai and roast it for 2-3 minutes on low flame (do not allow the color to change)
- Add in the remaining 1/2 cup of sugar and mix well till it has fully incorporated in the mixture
- Add in the milk mixture and cook for 3-5 minutes
- Add in 1 tablespoon of ghee, heavy whipping cream, and cardamom powder. Mix till all the liquid has evaporated (it will take between 5-7 minutes)
- Continue to cook till the mixture separates from pan. Switch off the flame and feel free to add food coloring at this time and mix it well
- Grease a square 8 inch cake pan and pour the burfi mixture in the pan and spread evenly. If you like your burfi pieces thick, then only spread the mixture till halfway in the pan. Using a spatula, make sure that the mixture is completely set in the pan
- Refrigerate for an hour to allow it to set
- Once it is set, cut into your desired shape, and garnish with nuts of your choice
CHO-CONUT LADOOS - Once the burfi mix is cool, make round balls of your desired size and set aside
- Melt the chocolate in the microwave
TIP:
If your chocolate gets hard, add in some milk and whisk well - Dip the balls in the chocolate and make sure that they are fully coated. Place them on a rack and sprinkle them with coconut powder and place them in the refrigerator to set
- Enjoy!
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