Coconut Rose Delight: An Easy, No-Cook Indian Sweet Treat
2 hours 15 minutes
704 reads
About Coconut Rose Delight: An Easy, No-Cook Indian Sweet Treat
Surrender to your sweet tooth with Coconut Rose Delight, a no-cook Indian confection that's as easy as it is exquisite. Imagine creamy condensed milk mingling with the tropical kiss of coconut, all infused with the delicate whisper of rose.This simple recipe, adorned with fresh rose petals and crunchy pistachios, offers an irresistible blend of textures and aromas. A truly delightful treat perfect for sharing or savoring solo, no matter your cooking expertise.
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Recipe Time & More
Prep2 hours 15 minutes
Total2 hours 15 minutes
Ingredients
Base Mixture
- 200 ml Milk condensed
- 1 1/2 cup Desiccated Coconut
Rose Layer
- 1 1/2 tsp Rose Syrup or rose essence
- 1 Rose fresh petals, optional
Garnish & Assembly
- 1 Tbsp Pistachios finely chopped
- 1 sheet Parchment Paper
Instructions
- In a mixing bowl, combine the condensed milk and desiccated coconut. Mix thoroughly until well combined.
- Divide the coconut mixture in half. Place one half in a separate bowl.
- To the second bowl, add the rose syrup (or essence) and the fresh rose petals, if using. Mix gently to combine.
- Lay a sheet of parchment paper on a flat surface. Spread the plain coconut mixture onto the parchment paper, forming a thin, even layer.
- Spread the rose-flavored coconut mixture over the plain layer, creating a second, even layer.
- Sprinkle the chopped pistachios down the center of the layered coconut mixture.
- Carefully lift one side of the parchment paper and fold it over the coconut mixture, starting from the long edge. Tightly roll the parchment paper to create a log. This helps the layers adhere to each other.
- Refrigerate the rolled Coconut Rose Delight for at least 2 hours to allow it to firm up. Chilling helps the flavors meld and the dessert to hold its shape when sliced.
- Once chilled, slice the roll into rounds and serve. Enjoy!
Recipe Notes
Good To Know
- Make sure the coconut and milkmaid (condensed milk) mixture has a dough-like consistency.
- Adjust sweetness by adding caster sugar to your liking.
- For enhanced flavor, lightly toast the coconut powder before mixing.
- Refrigerate the mixture for a firmer texture before slicing and garnishing.
- For a vegan version, use coconut condensed milk and plant-based rose essence.
Expert Tips
- If you're short on time, you can use desiccated coconut instead of fresh grated coconut. However, fresh coconut will give a more authentic flavor and texture.
- Don't over-toast the coconut flakes, as they can burn easily. Toast them over medium heat until fragrant and lightly golden.
- Get creative with the garnish! Chopped nuts, dried fruit, or a sprinkle of cardamom powder would also be delicious additions.
Storage Instructions
- Store leftover coconut burfi in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 200kcalCarbohydrates: 2gProtein: 2gFat: 21gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSugar: 3g
Meera Girdhar
Articles: 98
4 Comments
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This looks so appealing! Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.
Such a tasty dish! Thanks for the recipe.
I’m loving this recipe already!