One of the favourite sweets of many is this coconut burfi….
This savoury is easy to prepare and tastes heavenly,here I have used fresh coconut which adds additional taste to the burfi, it can also be prepared with kopra/ desiccated coconut also…..
I have even prepared this burfi using cashewnut powder and with dry coconut which also tastes yum
Try this easy method and relish this savoury at your home during festivals…
•1full medium coconut grated(don’t use brown part)
•3/4cup sugar(or accordingly to sweetness )
•1tsp Cardamom powder
•Kesar strands for decorating (optional )
▪Take a thick bottom or non stick pan add sugar and water mix well till sugar dissolves completely and starts bubbling (as shown in pic 1)
▪Keep stirring continuosly, cook till a single string consistency ( If you take a drop between your thumb and index finger you can see a single string forming as shown in pic 2).
▪At this stage add coconut.
Combine and keep stirring till bubbles start forming at the edges. (Pic 3)
▪At this stage add ghee and cardamom powder and give a quick stir.
▪After 3-5mins it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan (as seen in pic 4)
▪At this stage switch off the gas.
▪Grease a plate/tray with ghee and keep it ready.
▪Transfer the mixture to the greased tray and cut into squares and garnish with kesar strands,when its still warm.(once it sets its difficult to cut)
▪Cool down completely then store it in airtight container.
▪With this recipe you can make 18-20 burfis of medium pieces
*While scrapping the coconut take care not to scrap till the brown sides otherwise you burfi wont look white in colour.
*If you like ur burfi to be very fine then grind the coconut once in mixie till coarse,here I have not done I have used as it is.