Quality Living Styles

Dessert Recipes for Special Occasions

Coconut Burfi Swiss Roll

burfi swiss roll slices

Slices of Delicious Burfi Swiss Roll

Burfi Swiss Roll

Sliced Burfi Swiss Roll

Pravisha Ramu, a visitor to this website, inspired me to create the Coconut Burfi Swissroll sweetmeat. She inquired whether I had this recipe. I did not, but I was intrigued by her description. She told me that this is a most delicious dessert that is made with burfi with a filling that tastes like coconut ice. I eagerly tried my hand at this new treat.

Pravisha, a speech therapist, also loves to cook and try new recipes. Thanks to Pravisha and her visit to this site, we can now make this recipe available for everyone. Please let me know how your attempts turn out.

I was quite pleased with my results and the feedback that I got from people who tasted this creation was very positive. So here is how I made the coconut burfi swissroll.

The images on the right explain the step by step process. The first part of the coconut burfi recipe entails making burfi. Please click on the link for the Burfi Recipe The recipe for the second part which is making up the coconut ice, follows.

When you have made the burfi, line 2 large rectangle trays and line it with heavy duty aluminium foil. Pour the soft burfi onto this tray and spread. Keep aside.

When the coconut ice is ready, layer this gently onto the burfi. Let it sit for about 30 min. Then take one end of the foil and gently roll into a swiss roll shape. Tap gently to shape the roll. Refrigerate for at least an hour, until if feels firm. As you unroll the shape from the foil, you may see cracks and little bits falling off. Just smooth is back in place. It feels very much like working with plasticine or play-dough. Gently slice the swiss roll.



INGREDIENTS

  1. 6 cups fine dessicated coconut
  2. pinch salt
  3. ½ cup condensed milk
  4. ½ cup Nestleé canned cream
  5. 3/4 cup water
  6. 1&3/4 cup sugar
  7. ½ 1 tsp. rose essence
  8. 2 tsp. elachi (cardomom) powder
  9. 1 tsp. nutmeg
  10. a few drops of red food color
  11. a few pieces of colored almonds for garnish

METHOD

  1. Mix dessicated coconut with cream & condensed milk until a sticky mass forms
  2. Add a few drops of red food color & mix, until you get a dark pink shade. Keep aside
  3. Heat water & add sugar. Allow it to boil, stirring to ensure sugar melts. Cook 3-4 minutes or until it begins to spin threads. Remove from heat
  4. Pour syrup into coconut mix. Add spices & salt. Allow to cool, about 20 minutes
  5. When cool and while it is still soft add a layer of coconut ice on top of burfi layer, spreading gently.
  6. Take one end of foil and carefully form a swiss roll shape, lifting burfi gently. You may find pieces of burfi breaking. Just push it back in shape and continue rolling. The foil helps to manipulate the soft burfi


Burfi Swiss Roll

Rolled Burfi & Coconut Ice just removed from refrigerator

layered

Layers of Burfi & Coconut wrapped in foil to be set

layered

Layers of Burfi & Coconut Ice

burfi on foil

Burfi laid out on Foil

coconut with dye

Dessicated coconut mixed with cream,condensed milk & food color

coconut with dye

Dessicated coconut with ingredients & drops of food color



photo

Swissroll burfi with green coconut filling

photo

Burfi swissrolls just out of 'fridge

photo

Burfi layer spread with Green Coconut Filling


CAUTION

Diabetics & others with health concerns, should exercise care and rely on medical advise about eating rich desserts. Many of the ingredients are high in calories & includes, butter & sugar. Please consider using more healthy alternatives to ingredients like sugar, butter & milk.

You may tint the coconut a nice shade of green or any of your favorite colors. You can also spread the burfi on more pieces of aluminium foil and make several small swiss rolls. Have fun.

The pictures at the bottom show the burfi with green coconut filling. The steps are the same. Just use the green food color.

If you have any questions or comments email me, Nirmala, at email address.
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You will find my contact information at Contact

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