ALMOND COCONUT MAKHANA BURFI | SUGAR-FREE FESTIVE SWEET | MONK FRUIT 🍑

Hello everyone! Welcome back to Shivani’s LCHF Kitchen! Today, I’m making a delicious homemade sweet that’s perfect for special poojas, festive occasions, or simply when you’re craving something sweet. We’re making Almond Coconut Makhana Burfi! It’s made with roasted almonds, makhana, coconut, and natural monk fruit sweetener. No regular sugar needed! The best part? This recipe is simple to make, and you can prepare it at home with just a few ingredients. So, let’s quickly look at the ingredients! INGREDIENTS For this recipe, we need: Roasted almonds – 1 cup, approximately 153 grams. Roasted makhana – 1½ cups, approximately 12 grams. Desiccated coconut – ½ cup, approximately 47 grams. Almond milk – ¾ cup, or 180 ml. Sweetener – (pure monk fruit) 5 grams, or adjust according to your taste. Cardamom powder – as per your preference. Ghee – 1 tablespoon. For the topping, we need chopped pistachios and dried rose petals. Now, let’s start making our burfi! METHOD First, take a pan and dry-roast the almonds and makhana if they’re not already roasted. We want them nice and crisp. Now, add the desiccated coconut to the pan and lightly roast it for a short time, just to reduce its raw taste. Be careful not to brown it too much. Once everything is ready, allow the ingredients to cool slightly. Now, transfer the almonds, makhana, and desiccated coconut to a blender. Blend everything into a fine powder. Our dry mixture is ready! Next, heat a pan on low flame and add the ghee. Now add the prepared powder and mix everything well. Keep the flame low and cook the mixture gently. Next, add the almond milk gradually while mixing continuously, so everything combines nicely. You can adjust the amount of almond milk . Keep mixing until the ingredients form a soft, moist mixture that holds together. Now add the monk fruit sweetener and cardamom powder. Mix everything really well so the sweetness and cardamom flavour are evenly distributed. Once the mixture comes together nicely, switch off the flame. Look at this! Our burfi mixture is ready, and the aroma of cardamom makes it even more tempting. SHAPING AND DECORATING Now, take a small greased tray, tin, or plate. Transfer the mixture into it. Spread it evenly and press it down firmly using a spatula or the back of a spoon. We want a nice, even layer so that our burfi holds its shape when we cut it. Now comes my favourite part — the topping! Add some chopped pistachios and dried rose petals on top. Gently press the toppings into the mixture so they stick properly. Now place the tray in the refrigerator for about 30 minutes to help it set. Once it has set, take it out and cut it into square or rectangular burfi pieces. Our beautiful Almond Coconut Makhana Burfi is ready! Just look at those lovely toppings. It’s simple, homemade, and perfect for serving during a special pooja or whenever you feel like enjoying a homemade sweet The almonds give it a lovely nutty flavour, the coconut adds a beautiful texture, and the cardamom brings everything together. If you enjoy homemade sweets and love experimenting with different ingredients, do give this recipe a try. You can serve it during a special pooja, prepare it for a festive occasion, or simply enjoy a piece whenever you’re craving something sweet. If you enjoyed this recipe, please like this video, share it with your friends and family, and subscribe to Shivani’s LCHF Kitchen for more homemade recipes. Thank you so much for watching! Bye-bye! Approximate Macros Per Piece Calories: 87 kcal Fat: 7.4 g Protein: 2.6 g Total Carbs: 4.4 g Fiber: 1.7 g Net Carbs: 2.7 g