The festival of Janmashtami will be celebrated on August 30 this year. This festival marks the birth or ‘janm’ of Lord Krishna. People from all over the nation fast on this festival to celebrate the birth of their beloved Lord and show their devotion towards him. We’ve grown up listening to stories of how Lord Krishna would steal makhan mishri, and thus evolved his love for everything sweet and delicious. Mouth-watering sweets makes this festival all the more delicious and divine.
This Zucchini Coconut Burfi recipe has the goodness of zucchini cooked with sugar, milk, and desiccated coconut into a delectable halwa. Garnished with pistachios and toasted coconut power on top, relish this with friends and family or prepare it as a dessert for a dinner party at home.
Veggies like pumpkin and bottle gourd can make wonderful sweets. Pumpkin, sweet potato, and bottle gourd are cooked to make wonderful sweets like halwa or burfi. These sweets need less sugar and are unique too. These are root vegetables and also allowed during fasting. So if you are bored of making curry try this sweet recipe.
The beauty of burfi is that it adapts to seasons, regions, and any kind of fruit and vegetable. Zucchini can be cooked in so many ways and used for many things. Some people enjoy them grilled, sauteed, baked, the options are endless. I love to use zucchini in baking, in curries, or even making sweet dishes as well.
This time I want to try burfi with zucchini. Yes, Zucchini :). The idea of this delicious burfi is given by one of my favorite gal– Isha Dabral. Thank you so much I love this versatile vegetable. It is good equally in savory and sweet dishes. Zucchini Coconut Burfi using milk powder is a very delicious and nutritious recipe ideal for fasts like Navratri. It is very easy to make and requires no special ingredients. Just regular ingredients found in your kitchen. This burfi is perfect for bhog.
Grated Zucchini – 1 medium size ( 2 cups )
Milk – 1 cup + 3/4 cup
Full fat milk powder – 1 cup
Dessicated coconut powder – 1 cup
Sugar – 3/4 cup
Chopped pistachios & toasted coconut powder for garnishing – 2 tbsp each
Ghee – 3 tbsp
Cardamom powder – 1/2 tsp
A pinch of Himalayan pink salt
- Line a tray with butter paper and keep it aside.
- Heat ghee in a nonstick deep pan and add grated zucchini. Cook till on a low flame for 5-8 minutes.
- Then add full-fat milk bring the whole mixture to a boil and then lower the flame.
- Cook the mixture on a low flame and keep on stirring in between. When the milk reduced to 75% then add milk powder, dessicated coconut, sugar, salt, cardamom powder with milk (3/4 cup).
- Mix well and stir continuously. Cook it till the mixture reaches the consistency of making a burfi.
- Pour the mixture into a greased tray and let it set.
- Let it rest for 2 hours in a refrigerator before slicing. Now cut burfi into desired shape.