Coconut Burfi / Thengai Burfi, one of the traditional Indian sweets, prepared at the time of Diwali and other festivals. This burfi is very easy to prepare. Most of them make it complicated by checking string consistency of sugar syrup. Here I will show the direct way without making the sugar syrup.
Coconut Burfi is one of my and my hubby’s favourite dessert. This burfi is made in a jiffy as we do it in 7-cups sweet. No need to check for any string consistency. Just grab all the ingredients. Heat a Kadai, stir all ingredients continuously till the mixture starts leaving the pan. Pour it in a greased plate and cut to the desired shape. Keep it in an airtight container. This stays fresh for a fortnight even when stored at room temperature.
Steps to be taken care while preparing Coconut Burfi :
- Always use freshly grated coconut to get the fresh taste.
- Grate only the white part of coconut to get nice white burfi.
- Avoid using frozen or desiccated coconut, it will not give you the fresh juicy taste.
- Always use homemade ghee for all desserts.
- Use heavy bottom Kadai or non-stick Kadai to make burfi.
I learned this burfi from my mom. She always makes it simple and sweet. So I am sharing her recipe with you.
- 1 cup Coconut grated heaped
- 1 cup Sugar
- 1 tsp Cardamom/Elaichi Powder
- 6 Cashews cut into pieces
- 1 tbsp Ghee
- Grab all the ingredients. Grease a buttered sheet, place it on a plate and set aside. To get perfect square I am using a cake ring.
- Heat a non-stick Kadai to medium-slow flame. Add half a tsp of ghee and fry cashews till golden brown. Now add coconut and just give a quick stir for few seconds. Don't let the color change.
- Now add sugar, elaichi powder, remaining ghee and stir continuously on low flame. You can notice the sugar melting.
- Don't stop, stir continuously till the mixture starts leaving the pan and gathers as shown in the picture.
- Now immediately transfer the mixture to the greased plate and let it cool for few minutes. While still warm, grease a knife or pizza cutter and cut to the desired shape.
- Use freshly grated coconut to get white color burfi.
- Stir the mixture continuously in a medium-slow flame for the entire process.
- After reaching the consistency, immediately transfer the mixture to the greased plate.
- Do not over stir after reaching the desired consistency or else it will start to crumble.
- While still hot cut to pieces, once cooled, you can not cut to the desired shape.
- At the beginning, if you feel sugar is not melting, just sprinkle little water or milk.
Mouthwatering, delicious Coconut Burfi is ready to relish.
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