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A yummy sweet with semolina, coconut and other ingredients
Published On: 24 Mar 2011
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
for more details, click the name of the ingredient
telugu: Bombai Rawa
kannada: Sajeegai / Ravae
hindi: Sooji / Ravo
Gujarati: Sooji / Ravo
Konkani: Lellav / Rovo / Soji / Rulaun
hindi: Cheeni / Shakkar
For preparing coconut semolina burfi, heat grated coconut slightly and keep aside.
Fry semolina in ghee till it turns golden brown.
Add 1 cup of water and two cups of sugar in a vessel and heat.
When the sugar syrup has achieved a thread like consistency, add grated coconut and semolina and stir well.
Add condensed milk, mix well and remove from heat when the mixture separates from the sides of the vessel and transfer the contents on a greased plate.
After 2-3 minutes, make small squares with a knife.
Wait for 5 minutes and separate the square pieces.
Coconut semolina burfi, a Diwali special dish, is ready.
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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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