Coconut burfis are one of my favorite among sweets and I can eat a whole lot of it until I feel sick. I love making variations in it and tried adding some roasted flattened rice and it became a hit at home. These tiny teeny crispy poha/aval bits made each soft bite interesting and more tasty. Try these if you like surprise crispy tit bits in each soft bite. The crispy tit bits remained crunchy for a long time but after that it lost the crispiness but still tasted so good, but if you want it crispy serve immediately after making balls out of the coconut mixture. This coconut aval ladoo needs just few minutes for preparation and also just 3 main ingredients, therefore eases your work. I have used condensed milk here and so these are tastier than you think. If interested check out my Soft Coconut Burfis.
Serves 12 to 15 balls
- Grated coconut - From half of a coconut (weighed 150 grams)
- Condensed milk - 75 ml (1/2 cup)
- Aval / Poha / Flattened Rice - 1/2 cup (50 grams)
- Cardamom pods - 5 (or) Cardamom powder - 1/4 spoon
- Ghee - 2 spoons
- Take aval/poha/flattened rice in bowl and sprinkle some water to make it soft, do not pour too much water as it will become too soggy, wait a until it puffs up and become soft. Set aside.
- Now heat a pan add ghee and add the grated coconut into it, stir well for 2 minutes on low flame.
- Then add condensed milk and mix well and stir continuously for 2 minutes. Do not leave unnoticed, it will get burnt easily so keep stirring continuously.
- Now add the cardamom powder and stir well.
- Remove from flame and set aside.
- When the mixture cools down add the poha and mix well.
- Now grease your hands with ghee, take some of the mixture and roll into ball, do the same with the rest of the coconut mixture and serve!!
TIP 1: The roasted poha we have added stays crisp initially for 30 minutes, but as time passes will lose its crispiness but still tastes good, so serve immediately to enjoy the crispy bites. You can avoid poha and make plain coconut burfis also. If you add the poha when the mixture is hot it will lose its crispiness soon. I used pink colored poha/aval you can use the normal white poha also.
TIP 2: You can add some chopped almonds or roasted cashews also.
TIP 3: Stir continuously throughout the making, or else the coconut mixture will easily get burnt.