Grilled Coconut Burfi with Tropical Fruit Chutney

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 8 to 10 pieces

Ingredients

For The Burfi
300 gms grated mava (khoya)
1 cup sugar
20 gms grated coconut
a pinch cardamom (elaichi) powder

For Tropical Fruit Chutney
1/4 cup chopped dried blueberry
1/4 cup chopped dried black currant
1/4 cup chopped pineapple
1/2 cup sugar

For The Garnish
3 to 4 slices of pineapples

Method

For the Burfi
For the BurfiHeat the broad non-stick pan and add the khoya and sugar, mix well and cook on a medium flame, while stirring continuously, for 4 to 5 minutes.Add the cardamom powder and mix well.Remove from the flame and divide the mixture into 8 to 10 equal portions and shape each portion into a round flat tikkis.Allow the burfi to set for an hour.Roll out each burfi evenly in the grated coconut.Heat a non-stick tawa and cook the burfis for 3 to 4 minutes, till they turn golden brown in colour from both the sides. Keep aside.
For Tropical Fruit Chutney
For Tropical Fruit ChutneyHeat the non-stick pan and add fruits and sugar. Mix well.Cook for 10 minutes till it is saucy. Keep aside.
How to Proceed
How to ProceedIn a serving plate place the burfi,put pineapple slice on the sides and pour the tropical fruit chutney on the top.