Ingredients
Grated coconut-2 cup
milk-500 ml
sugar-4 tbsp
condensed milk-4 tbsp
vanilla essance-1 tsp
corn flour-4 tbsp
desicated coconut-2-3 tbsp
peanut burfi crushed
Preparation
Boil milk and allow it to cool, add coconut in a mixie jar and blend with milk, then strain coconut milk, add sugar into it and mix well. Take corn flour in a bowl, add some coconut milk, mix well to remove lumps. Add vanilla essance, condensed milk, and corn flour to the coconut milk, then mix all , and cook in low flame, stir well, once it becomes thick, turn off flame and pour into a pudding tray, and keep in refrigirator for 3-4 hrs, you can decorate with desicated coconut and peanut burfi.
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