Pandan Coconut and Chocolate Burfi

Pandan, Coconut and Chocolate Burfi

Pandan, Coconut and Chocolate Burfi

45 minutes

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Details
  • Serving Size:   25
  • Gluten-Free:   True
  • Weight Watchers:   9 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1/4 cup butter
  • Oil to grease the tray
  • 1/2 teaspoon cardamom powder
  • 1/4 cup coconut (dessicated or fresh)
  • 1/2 cup condensed milk
  • 1 cup milk chocolate, chopped into small pieces
  • 1 1/2 cups whole milk powder
  • 1 1/2 teaspoons pandan extract
  • 1 small pinch saffron
Instructions

For the pandan layer combine the pandan extract with the condensed milk. In a microwave-proof mix the green condensed milk with the milk powder and microwave on high power for one minute at a time for four minutes.

Remove from the microwave in between these one minute intervals and stir.Grease a 6X8 metal tray or thali with plenty of any flavourless oil (I used groundnut).Press the pandan layer into the metal tray with the back of a spoon, making sure its even all over. Set aside and allow to cool.For the coconut layer combine the milk powder, condensed milk and coconut in a microwave-proof dish. Repeat the microwave process as in step one, but for three minutes this time. Remember to stir at one minute intervals so it doesnt burn.

Place the coconut mixture on top of the pandan layer and press in tightly and evenly. Set aside and allow to cool.

Place the chocolate in a microwave-proof bowl and microwave on high for 30 second bursts until it has melted.

Remove from the microwave and add the butter. Fold the mixture with a spoon until silky. Dont overwork the chocolate.

Pour the chocolate over the cooled coconut layer and allow to set at room temperature. When the burfi has set, cut it into pieces with a sharp knife.

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