Coconut burfi is a yummy easy burfi recipe which
mainly uses coconut.
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.
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.
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
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.
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.
Do try this recipe and please don’t forget to
give your feedback in comments.
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