Wheat Flour Coconut Burfi
This is a quick and tasty burfi with whole wheat flour. Wheat flour is roasted in ghee till it turns light golden in color. Then the grated jaggery and dried coconut powder is added to the wheat flour. Milk helps in moulding the wheat flour mixture into burfi or ladoo.
Makes: around 12 Wheat Flour Coconut Burfi.
Ingredients
Wheat Flour 1 Cup
Jaggery 3/4 Cup
Sesame Seeds 3 Tbsps
Dry Coconut Powder 1/4 Cup
Ghee 2 Tbsps
Milk 1/8 Cup
Preparation
Grease a 7 X 5 inch dish with a drop of ghee and keep aside.
Mash the jaggery into powder without any big chunks with help of a pestle.
Grind dry coconut pieces into fine powder using a spice grinder.
Heat ghee in a nonstick pan on medium – low flame
Add wheat flour and fry for around 5 minutes by stirring continuously.
Once wheat flour turns to light golden color, stir in jaggery powder, dry coconut powder and sesame seeds.
Cook on low flame till the jaggery starts to melt (around 2 minutes).
Add milk to wheat flour mixture which makes it turn wet and crumbly.
Pour the cooked wheat flour mixture into greased dish.
Press the warm wheat flour mixture with back of a small bowl or wide spatula to tighten it into a block.
The top becomes soft and while the mixture is little warm, make perforations to cut later into 2 inch blocks.
Let the golpapdi cool off to room temperature before you carefully cut them again into pieces.
Store tight in a clean dry jar and serve wheat flour burfi as a snack or dessert.
Notes: Make sure not to overcook once the jaggery is added.
Suggestions: Warm up the jaggery in microwave for couple of seconds to ease the mashing with pestle. Cooking jaggery for long time might harden it and its practically impossible to form the mixture into a burfi or laddu.
Variations: You can also add any sort of dried nuts or dried fruits to the wheat flour mixture. You can also make the wheat flour mixture into small balls by greasing the hands with little ghee.
Other Names: Wheat Flour Coconut Burfi, Goduma Pindi Kobbari Burfi.
Store tight in a clean dry jar and serve wheat flour burfi as a snack or dessert.
Notes: Make sure not to overcook once the jaggery is added.
Suggestions: Warm up the jaggery in microwave for couple of seconds to ease the mashing with pestle. Cooking jaggery for long time might harden it and its practically impossible to form the mixture into a burfi or laddu.
Variations: You can also add any sort of dried nuts or dried fruits to the wheat flour mixture. You can also make the wheat flour mixture into small balls by greasing the hands with little ghee.
Other Names: Wheat Flour Coconut Burfi, Goduma Pindi Kobbari Burfi.
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