Coconut Burfi

Coconut Burfi - Plattershare - Recipes, food stories and food lovers
An authentic coconut burfi always attracts a sweet tooth person like me. I always prefer the soft and chewy version of coconut burfi. This recipe is delectable and suits for any occasion or simply as a dessert.
No ratings yet
Print Pin
Advertisement
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Served As: Desserts
Recipe Cuisine Type: Desserts
Recipe Taste: Sweet
Servings 10

Ingredients
 

  • 1 cup Grated Coconut
  • 1/4 cup Water
  • 1/2 cup Sugar caster
  • 1 tbsp Milk Powder
  • 1 tbsp Cashews broken
  • 1 tsp Desi Ghee
  • 1/2 tsp Desi Ghee for greasing as required
  • 1/4 tsp Cardamom Powder
  • 1/8 tsp Ginger Powder dry
  • Pistachios or garnishing chopped for garnishing
Advertisement

Instructions
 

  • Break a big coconut into halves. Remove the coconut from the shell. Chop the coconut into pieces and remove the brown peel.
  • Using a grater finely grate the white part of the coconut. (The same job can be done using a mixer grinder. Don’t grind for the long time; else it will turn into a paste)
  • Extract ½ cup coconut milk by blending ½ cup of grated coconut with ¼ cup of water.
  • Roast 1 ½ tbsp of broken cashews in 1 tsp of ghee and set aside.
  • Grease a tray using ghee or place a parchment sheet on a tray.
  • Heat a heavy bottomed pan and place 1 cup of grated coconut.
  • Add sugar and mix well until the sugar starts to melt. (This took around 2 minutes)
  • Add coconut milk and gently stir the mixture. (It will start bubbling slightly)
  • Now add the milk powder and give a good mix
  • Stir in regular intervals until the mixture starts separating from the pan and forms a semi solid mass. (This took around 6 – 7 minutes on medium flame)
  • Mix 2 tsp of ghee and add the cashew nuts, cardamom powder and dry ginger powder.
  • Give a final mix and turn off the flame.
  • Transfer the mixture to the prepared tray. Grease a spatula with little ghee.
  • Spread the mixture evenly using the spatula and garnish with pistachios.
  • Grease a knife with little ghee and cut the coconut burfi when the mixture is quite warm.
  • Allow it to cool completely.
  • Remove the slices and serve.
    Coconut Burfi - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Adjust sugar according to your choice. This recipe can accommodate ¾ cup sugar if extra sweetness is preferred.
The entire preparation needs to be cooked on medium flame. Keep an eye not to burn the coconut.
Coconut milk and milk powder gives a soft and chewy texture to the burfi.
Explore Recipes by Tags dessert recipes

Please appreciate the author by voting!

No ratings yet
Advertisement

Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

Leave a Reply