Monday, December 17, 2018

Double Layered Coconut Burfi | Coconut Burfi with Milk Powder

Double Layered Coconut Burfi, a delicious and easy to make burfi with coconut and milk powder. I have a vivid memory of eating coconut burfi from the petti kadai(small shop) during my school days.

In those days, these coconut burfi and porivilangai(roasted chana dal ladoo) were my favorite after lunch snacks and those were 50 paise/ piece then. In petti kadai, the coconut burfis were in two colors (white & pink) and I have a long term wish to make them at home.

Instead of making them in two colors separately, I thought of making them in layers, but I'm not sure about the flavors that go into that petti kadai coconut burfis, I remember only the colors, not the flavors. It's really a long time since I have.

Therefore, I went with my favorite flavors, cardamom for white layer and rose essence for pink layer and also I have added a small amount of milk powder(I'm sure that this was not included in the petti kadai burfi recipe) for extra richness and taste. To my surprise, it turned out so soft and delicious.

Before checking out the recipe, here is a quick update[as of Dec 18], we're moving to the new place again, those who know me personally would have known that how many times we have moved since we got married, sometimes, it kinda feels like a modern nomadic life.

As much as we like to move to new places, at times, it's kind of tiresome to start from scratch again & again. Is anyone related to it ??? So, coming to the point, since we're moving, there will be a lack of post for a while until I get my own kitchen again. Meantime, enjoy your time here. Merry Christmas and Happy New Year to all.

Double Layer Coconut Burfi

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 12
Recipe Category: Sweet | Recipe Cuisine: Indian

Ingredients
For Cardamom Layer
Coconut flakes(unsweetened) - 3/4 cup
Milk Powder - 1/4 cup
Sugar - 1/2 cup
Cardamom - 2(crushed)
For Rose Layer
Coconut flakes(unsweetened) - 3/4 cup
Milk Powder - 1/4 cup
Sugar - 1/2 cup
Rose essence - 2 drop
Pink food color(gel) - 1 drop(optional)

Procedure

First let's make the cardamom layer, take the sugar in a pan, add water just enough to cover the sugar and let it melt completely.

Let it boil until the sugar syrup reach one string consistency, then add the coconut flakes and milk powder.

Mix it well without any lumps and then add the crushed cardamom.

Cook till the coconut mixture leaves the sides of the pan and then transfer the mixture into the ghee greased/ lined tray and flat the top with the ghee greased spoon/spatula.

Next let's make the rose layer, take the sugar in a pan, add water just enough to cover the sugar and let it melt completely.

Let it boil until the sugar syrup reach one string consistency, then add the coconut flakes and milk powder.

Mix it well without any lumps.

Then add the rose essence and food color into it and mix it well.

Transfer the mixture on top of the cardamom layer and smooth out the surface on the top. Let it cool a bit and cut into squares.

Let it cool completely and store it in air tight container. Delicious Coconut Burfi is ready.

Related : How to make Maida Burfi

Related : More Sweet Recipes

Notes:

Instead of doing it in batches, you can make it in one shot and in the end divide the mixture into half and add the different flavoring into each one.
If you're doing like me, make each layer separately, then you have to super quick in making the second layer before the first one sets. Other wise the layers cannot stick together.
While making the second layer, keep the first layer near the stove itself, that way it won't set immediately.
Milk powder gives richness to the burfi.
You can add upto 1/3 cup of milk powder for this burfi.
I have pulsed the coconut once in a mixie for fine texture. But it's optional.

Friday, March 30, 2018

Rose Milk with Homemade Rose Syrup | Rose Milk | Summer Drinks

Rose Milk, a simple, rose flavored summer drink and it's quite popular in south Tamilnadu during summer days. It's one of my favorite drinks from my childhood days.

In my school days, for every summer holiday, we went to my grandma's place at sankaran kovil. Most of my cousins were also there for their summer break. Eating and playing together would be so fun with all cousins in those days.

And there was a bakery nearby at my grandma's house, where this rose milk was available around 11PM, everyday. Most of the day, we went there and brought this rose milk in the thukku(small stainless vessel)headed to home and had it together. Such a nice memory to indulge in !!!

Related: How to make Nannari Lemon Sarbath
Nowadays, the rose syrup is readily available in the market, all you need to do is pour the syrup into some chilled milk & stir it well. Tada, rose milk is ready.

But here in the recipe, I have prepared the rose syrup at home and it turned out so good and tastes equally good as the store bought one. Since the rose syrup is home made , you can really control the flavor and sweetness as per your liking.

Now let's check out the recipe for rose milk.

Related: How to make Panagam

Rose Milk

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 1
Recipe Category: Summer Drinks | Recipe Cuisine: Indian

Ingredients
Sugar - 1/2 cup
Water - 1/2 cup
Rose Essence - 1/2 tsp
Pink Food Color - few drops
Milk - 1 cup(boiled & chilled)
Ice cubes - few

Procedure

First let's make sugar syrup, take the sugar in a sauce water and add the water into it. Turn the heat on and bring to boil.Once the sugar dissolves completely, switch off the flame and let it cool completely.

Then add rose essence and the food color, mix it well. That's it, Rose milk syrup is ready.

Now take all other ingredients ready to make the rose milk. Pour 2 tbsp of rose syrup into the glass.

Add 1 cup of milk and mix it well. Add few ices and it's ready to serve.

Serve chilled for best taste. For other summer recipes, check out here

Related: How to make Rose Milk Popsicle