Sorry, you need to enable JavaScript to visit this website.

Cooking Time: 20 Minutes
Preparation Time: 30 Minutes
Total Serves: 10 (2 pieces each)

The Ingredient List

  • MAGGI Coconut Powder - 100 Grams
  • Papaya Pomace Pulp - 100 Grams
  • Dates - 100 Grams
  • Sugar - 100 Grams
  • Dry Fruits - 25 Grams (Crumbled)
  • Ghee - 15 ML
  • Poppy Seeds - 3 Grams
  • Coconut Gratings - 5 Grams

The Easy Steps

  1. Add 10 ml of ghee to the heated pan.
  2. Heat papaya pomace pulp and sugar until it turns to a thick paste and leaves the pan on a medium flame.
  3. Slightly dry roast the dry fruits in another pan.
  4. Measuring equal quantity dates to MAGGI Coconut Milk Powder grind to a coarse powder.
  5. Mix the coarse dates mixture, MAGGI Coconut Milk Powder, roasted dry fruits to the papaya pomace paste which has turned like a gel after heating. Leave it on a medium flame for 5 mins until it mixes well and forms a softball (Make sure it's not too hard).
  6. For garnishing in a greased plate, spread poppy seeds and coconut gratings spread the mixture to flat, and spread the poppy seeds and grated coconut shredding over.
  7. Let it set for 4 mins.
  8. Finally, cut it to desired shape and size.
  9. The measured quantity of ingredients results in 30 pieces of squared burfi (3x3cms).