COCONUT – 2 CUP

SUGAR – 1 CUP

MILK – 2 CUP

MILK POWDER – 100 GRAM

HUNG CURD – 100 GRAM

 

PROCEDURE –

1. Mix all ingredients together and cook on a slow flame
2. When mixture become thick put milk powder and remove it on a greased tray.
3. Cool it in fridge.
4. Take hung curd and add sugar in it and mix it well. Put the mixture in a piping bag.
5. when coconut burfi get cool , round it and stuff shrikhand in that.
6. garnish it with pistachio powder.