COCONUT & CARDAMOM BURFI BALLS

Updated: Jan 29



These delightful little Ayurvedic sweet treats have quickly become one of my favourite “go to” recipes for an impromptu dinner party, festival treat or a quick mid afternoon snack for dwindling energy levels.


I had this recipe taught to us as part of our Ayurvedic dietetic studies to help pacify both the Vata and Pitta doshas through the sweetness of the coconut, density of the milk and the digestive spice, cardamom. Like almost all sweet treats though, Kapha individuals and those experiencing Kapha imbalance should indulge in these only occasionally.

WHAT YOU WILL NEED


Makes approximately 12


  • 125 grams of organic and sulphur-free desiccated coconut

  • 200 grams of condensed milk

  • 5 cardamon pods ground into a powder (approx. 1 tsp powder)

  • 1/2 a handful of almonds, roughly chopped


METHOD


Take 100 grams of the coconut and mix with all other ingredients in a large bowl.

Heat a non-stick pan on low heat and add the mixture to the pan.

Stir over the low heat until the mixture begins to dry and can be easily rolled into a ball.

Remove from heat and allow to cool for 5-10 minutes or until it is cool enough for you to handle.

Using damp hands, roll the mixture into balls and then roll in the remaining coconut to coat well.

The burfi can be stored in an air tight container in the fridge for up to a week (if taking from the fridge, please allow the burfi to warm to room temperature before eating – it is much better for your digestive fire).



With love and light,

Tamika x

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