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This burfi will remain fresh for several days when stored in an air tight container
Published On: 04 Jan 2013
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
Cook grated coconut, sugar and condensed milk with half cup of water in a pan, stirring all the while.
Grease a steel plate with some ghee. Add the remaining ghee to the coconut mix along with the essence and color and mix well.
Pour out on the greased plate and level.
Cut into required shapes with a knife when warm.
Once the burfi bars are cool, set warm again over a low flame and separate the pieces.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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