Basundi; Coconut Burfi - Whirlpool MW-25BC Instructions For Use Manual

Ingredients
Full Cream Milk
Khoya, grated
Sugar
Saffron
Kewra Essence
Almonds, chopped
Cashew Nuts, chopped
Dish Size
Method
1. Pour the milk in a dish. Add the khoya and saffron. Mix well.
2. Press 8 repeatedly to select dE 12
3. Press weight button to select quantity.
4. Stir when the oven starts to beep. Press start
5. Remove from the oven.
6. Mix in the sugar, essence and nuts. Stir until the sugar is dissolved.
7. Allow to cool to room temperature.
8. Serve chilled.
Ingredients
Desiccated Coconut,
Khoya
Sugar
Water
Yellow Food Colour
Kewra
Pistachios, slivered
Dish Size
Method
1. Place the desiccated coconut in a dish.
2. Press 8 repeatedly to select dE 13
3. Press weight button to select quantity.
4. Remove when the oven beeps again.
5. Place the khoya in a dish. Mix and press start.
6. Remove when the oven beeps again.
7. In another bowl, pour the water. Mix in the sugar, colour. Press start.
8. Stir when the oven starts to beep. Press start.
9. Remove the sugar syrup. Mix in the essence, coconut and khoya while the syrup is still hot.
Stir well, to avoid the formation of lumps using a wooden spoon.
10. Spread evenly onto a greased thali. Garnish with slivered pistachios.
11. Allow to set at room temperature for 2 – 3 hours, cut into burfis and serve.
Note:
1. The burfis may be stored covered in an airtight container in the refrigerator for up to a week.
dE 12: Basundi
For 2 Persons
(for 300 ml)
120 grams
80 grams
few drops
20 grams
20 grams
dE 13: Coconut Burfi
For 2 Persons
(for 100 grams)
100 grams
100 grams
80 grams
100 ml
a pinch
few drops
20 grams
500 ml
77
For 4 Persons
(for 600 ml)
300 ml 600 ml
360 grams
160 grams
a pinch a pinch
few drops
40 grams
40 grams
1.2 litre 2 litre
For 4 Persons
(for 1 00 grams)
200 grams
200 grams
160 grams
200 ml
a pinch
few drops
40 grams
1 litre