Coconut Burfi is a traditional sweet which is very easy to make with very few ingredients and that too under 20 minutes. Traditionally it's prepared with Sugar instead of Jaggery. There are few variations in making Coconut Burfi and this is one of the simpler version.
Coconut Burfi is a traditional sweet which is very easy to make with very few ingredients and that too under 20 minutes. Traditionally it's prepared with Sugar instead of Jaggery. There are few variations in making Coconut Burfi and this is one of the simpler version.
Ingredients:
- 3 cup coconut (grated)
- 2 cup sugar
- ½ cup milk
- 2 tbsp cream (optional)
- ¼ tsp cardamom powder / elachi powder
Instructions:
- Take a tray and grease the tray with ghee and keep it aside. In the final stage the burfi mixture will poured in this tray
- Grate the coconut and keep it ready. The main trick to get a nice and wonderful white coconut burfi, so grate only half of the coconut. Do not grate till the end as we start getting slightly brown color gratings if we keep on grate. So better take 2 coconuts and grate it till half so that we would get pure white coconut gratings.
- Heat a pan and add the grated coconut and saute it in low flame till we get a nice aroma. This will take only a minute or two. Do not saute it so much otherwise the coconut would change its colour to light brown
- Heat a pan with a teaspoon of ghee and add broken cashews and fry them till they are golden brown color. Take this roasted cashews aside. Again heat the pan and add sugar and water.
- Keep the flame in medium to low to allow sugar to completely dissolve in the water and melt completely. Cook it till the sugar syrup reaches the thick single string(Getti Kambi Pagu) consistency. If we take a drop of sugar syrup and touch between the fingers, it should form a thick one string. This is the correct consistency.
- Now add the grated cocunut and mix it well. To this burfi mixture add cardamom powder. We can also add a tablespoon of milk to the when the sugar dissolved that will bring out the dirt out of the sugar. This is another trick to get a nice and white burfi at the end.
- Stir the burfi mixture continuously by keeping the flame low to avoid sticking in the pan. When the burfi mixture starts to leave the sides of the pan without sticking and when we stir at this stage, a foam will be formed and the mixture will roll like a ball. This is the correct stage to remove the burfi mixture out of the flame. Be alert at this stage to switch off the flame otherwise the mixture will be overcooked and gets powdered.
- Pour the burfi mixture in the greasy tray. Allow the burfi mixture to cool off a little and then Make diamond shape / cube pieces of coconut burfi using knife. Take the pieces when the mixture cools off completely and take it in a box and cover it with a lid
- The yummy cocunut burfi is ready to serve.
0 Comments