You are here: Home > Cuisine > Indian Veg Recipes > Jain > Jain International > Grilled Coconut Burfi with Tropical Fruit Chutney Grilled Coconut Burfi with Tropical Fruit Chutney by Palak Rajput Grilled coconut Burfi is desi sweet dish converted in to international desert. A new variation of coconut burfi. 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Close 21 Dec 2010 This recipe has been viewed 10489 times Grilled Coconut Burfi with Tropical Fruit Chutney recipe - How to make Grilled Coconut Burfi with Tropical Fruit Chutney Tags Jain InternationalFruit Based Indian Desserts Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins 9Makes 8 to 10 pieces Show me for pieces Ingredients For The Burfi300 gms grated mava (khoya)1 cup sugar20 gms grated coconut a pinch cardamom (elaichi) powderFor Tropical Fruit Chutney1/4 cup chopped dried blueberry1/4 cup chopped dried black currant1/4 cup chopped pineapple1/2 cup sugarFor The Garnish3 to 4 slices of pineapples Method For the BurfiFor the BurfiHeat the broad non-stick pan and add the khoya and sugar, mix well and cook on a medium flame, while stirring continuously, for 4 to 5 minutes.Add the cardamom powder and mix well.Remove from the flame and divide the mixture into 8 to 10 equal portions and shape each portion into a round flat tikkis.Allow the burfi to set for an hour.Roll out each burfi evenly in the grated coconut.Heat a non-stick tawa and cook the burfis for 3 to 4 minutes, till they turn golden brown in colour from both the sides. Keep aside.For Tropical Fruit ChutneyFor Tropical Fruit ChutneyHeat the non-stick pan and add fruits and sugar. Mix well.Cook for 10 minutes till it is saucy. Keep aside.How to ProceedHow to ProceedIn a serving plate place the burfi,put pineapple slice on the sides and pour the tropical fruit chutney on the top.