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Grilled coconut barfi with fruit chutney
By : Rehana Khambaty
Category : Indian sweets, Grilled dishes
Servings : 3
Time Taken : 15-30 mins
Rating :
For chutney:
  1. Combine the fruits and sugar in a pan and cook on medium flame till tender.
  2. Add some water to obtain smooth chutney consistency.

For burfi

  1. Crush Khoya in a thick pan and add sugar. Mix well. Cook on a slow flame till sugar dissolves. Don't overcook khoya. Remove from flame n add desiccated coconut. Mix well.
  2. Grease ring mould/ trays with ghee. Set half the mixture in greased ring mould. Spread the Dry Fruit mixture evenly on top and cover with remaining Khoya Coconut mixture.
  3. Allow to set. After set, unmold it. Coat the burfi on both sides with desiccated coconut. Grill both sides on Griddle or frying pan to get a golden brown color.
  4. Serve immediately with fruit chutney.
1 cup roughly chopped mixed fruits (pineapple, oranges, grapes, dried currants, strawberries etc)
1/3 cup sugar

For dry fruit stuffing:

2-3 tbsp finely chopped pistachio, almonds n cashew nuts

For burfi:

250gm white khoya
3/4 cup sugar
3/4 cup desiccated coconut
Ghee for greasing

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