Easy Diwali Sweet Recipe | Thengai | Nariyal| Coconut Burfi

Coconut Burfi is one of the tastiest and easiest Burfi anyone can prepare it in jiffy. It just needs very few ingredients and always available on your kitchen. So, why not try this super yummy Thengai | Nariyal Burfi as Diwali Sweet Recipe.

Ingredients:

• 2 cups fresh shredded Coconut
• 1 cup Milk
• 1 cup Sugar
• Cardamom Powder - A pinch

Time Required: 30-35 mins

Directions:

Step 01) Heat a heavy bottom pan in medium flame. Mix all the ingredients in the pan. Now let the mixture cook on medium flame. Keep stirring in between so that it doesn't stick to the bottom of the pan.

Step 02) After some time as the mixture starts to boil look out when the entire mixture comes together, hardens a bit and start leaving the pan.

Step 03) Remove from heat and pour the mixture on a greased plate. Let it cool for sometime i.e. when it is cool enough to touch ( after 2-3 mins.), cut out burfis with a sharp knife. If you let it cool for longer time, then the mixture becomes tough and burfis cannot be easily engraved.

This burfis can be stored for about 2-3weeks. Enjoy this simple quick awesome sweet recipe for Diwali or any festival and special occasions.

Tip:

1. If the burfi mixture is stuck to the greased plate, such that you can remove the burfis, then heat the pan for about 2 mins.
2. While grating coconut keep in mind not to grate the brown part, otherwise brown flakes can be seen in the burfis which is not a good sight. 

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Coconut Rice

Instead of slogging in the kitchen for long time to prepare a dish, sometime you should know the quickest recipe too so that you can enjoy the time with your family. This recipe works great with left over rice and if grated coconut is in handy this can be prepared in 10 minutes. Coconut aroma and spicy chili seasoning simply make this dish special :) If you are using frozen coconut then keep the coconut at least for 15 minutes from the fridge before using.


Ingredients:

• Cooked Rice - 1 Cup
• Grated Coconut - 1/2 cup
• Dried marinated chili/ Mor Molaga - 4 to 5nos.
• Few Curry Leaves
• Few Cashew Nuts (Optional)
• Mustard Seeds - 2 tsp
• Urud Dal / White Lentils- 2 tsp
• Hing/Asafoetida - a Pinch
• Salt as per taste
• Oil - 2 tbsp

Time Required: 10 Minutes ( Excluding the Rice cooking time)


Method:

1) Cook the rice in the pressure cooker as the same way you do. Cool it in a plate so that grains can be separated nicely.  It works great with left over rice

2) Put a reasonable size heavy bottom pan on the range and heat oil.

3) Fry the mor molaga/dried chili, once they are done remove it from the oil and keep it aside

4) In the same oil, temper the seeds. Once they start popping add cashew nuts, curry leaves, salt, Hing, coconut grated and stir for 5-10 min or until the coconut gets toasted and turns slightly reddish brown. Switch off the flame.

5) Add the rice and mix well. Crush some mor molaga and mix it nicely. 

6) Serve extra mor molaga for more spicyness

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