We are back on Tuesday ! where we know about our Wednesday’s guest blogger..
Tomorrow’s guest blogger is Sheetal..Yeay !! Sheetal is going to share with us a very healthy go green recipe.
Sheetal is food blogger since 2008. She has some very nice and tasty recipes. She loves collecting recipes, cook books and shoes. We all do dear ;). She also had planned to name her blog based on a spectacular fish dish they had at a local thai eatery when she was prego. But later on changed her mind. She always feels she could have done blogging long before but ends up stating agreeing to her grand ma’s words that “Some things happen just at the right time”. (how true). Her baby’s birth she say’s is the main force behind her finally starting her blog, picking her cook-books, recipes and starting a new journey.
I must tell you the photographs are really amazing. You should visit tomorrow to read about her, recipe and to see the photographs.
If you wish to have yourself featured as a guest blogger send me an email. It can contain anything you wish to put in and share with all of us (not necessarily cooking related) your experiences in life, funny moments, etc. You can have a look at the earlier guest posts to have an idea.
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Nariyal burfi, naral vadi or khobra pak is a very common yet famous sweet prepared in many households of India. Very easy to prepare it’s quick and simple dish. Another recipe usually prepared during festivals or functions.
Freshly desiccated coconut – 1 cup tightly filled
Sugar – 1 cup
Green cardamom powder (Elaichi) – 1 teaspoon
Clarified butter (ghee) – 3 tablespoons
Note - This complete recipe is to be prepared on a medium flame only.
- In a pan heat 2 tablespoons clarified butter and add the coconut and sauté for 3 minutes on medium flame.
- Now add the sugar and mix well. Stir in between till all the sugar melts.
- Add the green cardamom powder and mix well.
- After the sugar melts completely the mixture will thicken.
- Grease a plate with ½ tablespoon clarified butter and also a small flat based bowl with the remaining clarified butter.
- Transfer the coconut and sugar mixture to this plate and with the help of the flat based bowl spread the mixture evenly. We use a bowl to spread the mixture since it is too hot and can’t be done using one’s hands.
- While the mixture is hot, cut it in to square shapes (burfi) of desired size using a knife.
- Once cooled remove from the plate and transfer the squares to an air tight jar.
Always cut the desired shapes in desired sizes when the coconut sugar mixture is hot. It is difficult to cut once the mixture cools and dries up.
You can also add saffron strands (5- 6), chopped almonds along with green cardamom powder for a richer taste.
You can also add ¼ cup mango pulp and thereby reducing the sugar quantity to ¾ cup to make a mango burfi.