Besan Coconut Burfi / Senagapindi Kobbari Burfi – How to Make Besan Coconut Burfi
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 cup Besan/Gram Flour/Senagapindi
1/2 cup Dry Coconut Powder
11/2 cup Sugar
3-4 sp Ghee
1 pinch Elaichi Powder
few chopped Dry Fruits
Take 1 dry coconut copra and remove the outer brown skin and cut into small pieces and grind into powder. Apply little ghee to a plate and keep aside.
Put sugar in a kadhai add 1/4 cup of water and bring to a boil, keep stirring till the sugar completely dissolves and cook for 2 mins.
Then add besan, ground coconut/endu kobbari podi and mix well until the besan coconut mixture mix well with the sugar syrup without any lumps. Stirring continuously till the mixture turns lightly thick, then add ghee, elaichi powder and give it a quick stir and cook for a few secs.
Once done remove from the flame and transfer the burfi mixture onto a greased plate and spread it evenly, sprinkle chopped dry fruits over the mixture and press them gently. Let it leave for some time and cut it into desired pieces, now besan coconut burfi is ready, store them in an airtight container.