COCONUT BURFI (THEGAAI BURFI) RECIPE


COCONUT BURFI (THEGAAI BURFI) RECIPE

Coconut burfi is a yummy easy burfi recipe which mainly uses coconut.

Generally we use freshly scraped coconut to make this burfi. Everyone have their own way of making.

Actually my mom will use only coconut and sugar to make this burfi. But my MIL will add roasted rava to get more burfi pieces.

But few months back, my neighbour aunty prepared this burfi for my sister’s baby shower. She used roasted gram flour. It gave decent number of pieces and the taste and texture of the burfi was really awesome.
COCONUT BURFI (THEGAAI BURFI) RECIPE


I never ever tasted a coconut burfi like that. It was so white in colour and melted in mouth.

Actually she used a pinch of baking soda, but here in this recipe I didn’t add. If you like you can add, which gives mysore pak like texture and to the coconut burfi and the color of the burfi will be whitish.


COCONUT BURFI (THEGAAI BURFI) RECIPE


Please check the other Burfi recipes here in my blog

OK, now let’s move on to this recipe.

COCONUT BURFI(THENGAI BURFI)
SOAKING TIME: - | PREPARATION TIME: 15 MINS | COOKING TIME: 15 MINS
COCONUT BURFI (THEGAAI BURFI) RECIPE

AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SWEETS
CUISINE: SOUTH INDIAN
YIELDS: 9 MEDIUM SIZED PIECES

INGREDIENTS:
                                    1 ½ Grated coconut
                                    1 ½ cup Sugar
                                    1 1/2 teaspoon cardamom powder
                                    3 tablespoon roasted gram flour
                                    ½ cup water
                                    3 tablespoon ghee+ for greasing

PREPARATION:
Grate the coconut without brown part.
Grind the coconut in mixer grinder for one or two rounds. Press the pulse option for 2 times, that will be enough. If you grate the coconut finely, then no need to grind.
Grease a plate with ghee and keep it ready.

METHOD:
 In a pan take water and then add the sugar. Mix well
Let it boil till the sugar is completely dissolved and the syrup becomes sticky.
No need to get any specific consistency.
Then add the ground coarse coconut and mix well.
Stir continuosly in low medium flame till it becomes thick.
Then add the roasted gram powder and mix well.
Add ghee in regular intervals and stir.
At one stage the mixture will becomes thick and non sticky.
At this stage add the cardamom powder and mix well.
Remove from heat and pour in the greased plate.
Let it cool down till it becomes warm.
Then cut into pieces in desired shape.
Then invert the plate on another plate and let the burfis to cool down completely.
Store the burfis in a air tight container. Will be good for 5 to 7 days in room temperature.

NOTES:
Instead of ghee Vanaspathi can be used.
Don’t add more water to prepare the sugar syrup.
Let the burfi to become warm, and then cut them into pieces.


VIDEO RECIPE:

STEP BY STEP PHOTOS:


 In a pan take water and then add the sugar. Mix well

Let it boil till the sugar is completely dissolved and the syrup becomes sticky.
No need to get any specific consistency.
COCONUT BURFI (THEGAAI BURFI) RECIPE

Then add the ground coarse coconut and mix well. Stir continuosly in low medium flame till it becomes thick.
COCONUT BURFI (THEGAAI BURFI) RECIPE
Then add the roasted gram powder and mix well.
Add ghee in regular intervals and stir.
At one stage the mixture will becomes thick and non sticky.
At this stage add the cardamom powder and mix well.
COCONUT BURFI (THEGAAI BURFI) RECIPE

COCONUT BURFI (THEGAAI BURFI) RECIPE

Remove from heat and pour in the greased plate. Let it cool down till it becomes warm.
COCONUT BURFI (THEGAAI BURFI) RECIPE

Then cut into pieces in desired shape. Then invert the plate on another plate and let the burfis to cool down completely.
COCONUT BURFI (THEGAAI BURFI) RECIPE

Store the burfis in a air tight container. Will be good for 5 to 7 days in room temperature.

COCONUT BURFI (THEGAAI BURFI) RECIPE


COCONUT BURFI (THEGAAI BURFI) RECIPE


Do try this recipe and please don’t forget to give your feedback in comments.

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