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Home » Desserts » Indian Dessert » Burfi, Pedas & Fudges » Kesar Pista Coconut Burfi/Barfi – DiwaliSweets

Kesar Pista Coconut Burfi/Barfi - DiwaliSweets

Oct 19, 2014 · Modified: Oct 26, 2021 by Priya_Srinivasan ·

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Usually after Navrathri, we use up the coconut kept in the kalasam by making any sweet out of it. I had 4 coconuts lying around in the kitchen, i still have 3 out of them. So, with the kalasam coconut, it was 5. So, i made this Kesar Pista Coconut Burfi using 2 of them. It is a pretty easy sweet to make, you got to put everything together and stir a bit. Only care to be taken is not to scrape the coconut clean along with the brown peel of it. 

Ingredients (Makes 2 dozen squares)
3.5 Cups Freshly grated Coconut
2 Cups of Sugar
½ Cup Milk
½ Cup Water
2 generous pinches of Saffron
¼ cup chopped pistachios
2-3 tablespoon ghee + 1 teaspoon for greasing the plate.


Method

  • Grease a flat plate with ghee and keep aside until need. Take everything except Ghee in a heavy-bottom kadai, Mix everything well and cook it in a medium flame.
  • Keep stirring frequently, when the liquid has almost evaporated, add ghee and mix well and keep stirring.
  • When the mixture starts leaving the sides of the pan and moves along your ladle. It is time to transfer it into the greased plate.
  • Transfer the mixture on to the greased plate, smoothen the top using a greased bowl or parchment paper. When it is warm make markings using a knife,on top of the burfi.
  • Let it cool well completely. Break the burfi along the marked lines and store it in an air-tight container. I  stored in the refrigerator, since it was there for more than a 3 days.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45

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  1. Varada's Kitchen

    October 19, 2014 at 7:20 pm

    Coconut barfi a favorite. Kesar pista is an added bonus.

    Reply
  2. vaishali sabnani

    October 20, 2014 at 12:37 am

    I love coconut sweets and this sounds simple. Should the coconut be grated finely and does it have a good shelf life?

    Reply
    • Priya_Srinivasan

      October 20, 2014 at 6:39 am

      yes vaishali, the coconut should grated fine. to get a smooth finished burfi.

      Reply
  3. Julie

    October 20, 2014 at 1:29 am

    tempting ones!

    Reply
  4. Ms.Chitchat

    October 20, 2014 at 3:30 am

    Perfect squares, loved the illustrative clicks.

    Reply
  5. Priya Suresh

    October 20, 2014 at 5:02 am

    Priya pack me some, hard to resist to this fantastic barfis, lovely Diwali sweets;.

    Reply
  6. Rafeeda AR

    October 20, 2014 at 5:26 am

    oh... these must have tasted awesome with the tinge of saffron and bites of pistas... yum...

    Reply
  7. Priya dharshini

    October 20, 2014 at 7:17 am

    Wow..Droolicious coconut burfi with kesar ,happy diwali to you and your family

    Reply
  8. Srivalli

    October 20, 2014 at 9:34 am

    Perfect sweet for the festival season...good one..

    Reply
  9. Srividhya

    October 20, 2014 at 4:43 pm

    yummy barfi..

    Reply
  10. Harini R

    October 22, 2014 at 12:39 am

    Love coconut based burfis.

    Reply
  11. Pavani

    October 22, 2014 at 6:07 pm

    Perfectly made coconut-pista burfis.

    Reply
  12. Chef Mireille

    November 01, 2014 at 3:25 am

    love the texture of these soft and moist burfi

    Reply
  13. Jayashree

    November 04, 2014 at 5:26 pm

    Nice, simple recipe. Is that a peacock pendant in the background? It looks gorgeous.

    Reply

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