The coconut burfi recipe is easy and simple to prepare, yet some tips, suggestions, and recommendations for it. firstly, and importantly, I used desiccated coconut, as I was not having access to a fresh one. If you do, I would always recommend using it in the first place.

Jalebi is a popular sweet from Indian cuisine. It is sold in all mithai shops (sweet shops) and is also a popular street food sold by cart vendors in western and northern Indian cities and towns. Traditionally, the jalebi recipe is made with a batter of all-purpose flour, gram flour (besan), baking soda, and water that is fermented for several hours.

Well, the recipe of kaju katli is popular across India, but there are different types and variations to the way it is prepared. The differences and variations would be in its thickness and texture consistency. I tried to make it soft and sort of chewy in texture. But some prefer it to be hard like a barfi. It is purely controlled by the sugar syrup consistency. I have used the one-string consistency and if you increase it to 2 or 3 it would be harder. kaju barfi has to be moist in my perspective, but you may slightly vary it as per your taste. moreover, you may also add some edible colour to the sugar syrup to make it more colourful. I have added the silver wok as you get in most of the bakery or halwai, but it is again purely optional.