Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Coconut Burfi
 
 
Prepration: 15 mins.
Cooking: 3½ mins.
Serves 4 Cal/Ser 272
 
Ingredients
1½ cups coconut powder (desiccated coconut)
½ tin condensed milk (milkmaid)
a few drops pink colour, optional
a silver sheet (varak), optional
 
Method
1. In a flat dish spread coconut powder and microwave for 2 minutes to dry roast the coconut.
2. Add milkmaid. Mix well.
3. To half part, add pink colour.
4 Spread the white part in a small square box to get ½" layer - Top with pink part.
5 Refrigerate for 1 hour and decorate with varak. Cut into square pieces. Store in the fridge.
 
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