Keeping in view our love for scones, I tried another version of scones with Apples and Cinnamon. I knew that we would love these scones as Apple - Cinnamon is our favorite combination of flavors.

Eggless Apple Cinnamon Scones

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Banana Coconut Burfi

Tamalapaku is back after a short break. We had to focus on some health issues regarding our older one, and had to disappear for a while. By God's grace, she is currently recovering. I am very excited to be able to get back to active blogging. Here is wishing you all a very happy new year.

We welcome the new year with this simple yet delightful sweet and express our heart felt thanks to all our well wishers who sent their prayers and pulled us through in our difficult period.

Ingredients -

Banana (over ripe) 3
Milk 1 cup (I used Almond Milk)
Coconut fresh/frozen 1/4 cup
Sooji 1/4 cup
Khoya 1/2 cup
Sugar 1/4 cup
Cardamom Powder 1/2 tsp
Ghee 2 tsp (or more if preferred)

Banana Coconut Burfi

Method Of Preparation -

Blend banana and milk to make a puree.

In a heated non stick pan, add 1 tsp of ghee and roast the coconut and sooji.

Add khoya, banana puree and let the mixture cook well for about 5-6 min.

Add sugar and the remaining ghee. Keep stirring until the mixture comes together as a single mass.

Remove onto a greased plate or parchment lined plate. Pat it uniformly into a 1/2 inch thick block. 

Cut it out into individual pieces in any shape of your preference.

Refrigerate before serving.

Preparation Time 25 min
Makes 20 pieces 

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