Coconut Burfi, Nariyal Burfi or Thengai burfi is one delicious and easy sweet perfect for any occasion or festival. This coconut burfi is very easy to prepare in less time and it taste just delicious. Festival season in full swing now with Karwa Chauth, Diwali around this coconut burfi can be very handy recipe. Made with minimal ingredients it's a treat, just not for festival we can prepare this for kids snacks box or to satisfy some sweet craving.
Made with fresh grated coconut and sugar this burfi is so easy and delicious. DH whom normally doesn't comment on anything was prasing this burfi on 1st bite itself and ask for more helping which is kind huge from someone doesn't compliment easily.
- 2 Cups - Fresh Grated Coconut
- 2 Cups - Sugar
- 1/2 tsp - Fresly Crushed Cardamom
- 1/2 tbsp - Chopped Cashewnuts
- 1 tsp - Ghee
- Heat ghee in a pan or wok and fry cashewnuts until golden brown, keep aside. Grease a plate or tray and keep aside.
- In the same wok add grated coconut, sugar and mix well and cook in slow to medium flame.
- Keeping stiring the mixture until sugar melts and you can see water released from coconut.
- Do constant stir until coconut mixture starts to come together and leave side of pan. Press coconut with your spatula to check if any water remains, if you see water then keep cooking and stirring.
- Add caradamom/elachi powder, cashewnuts and mix well, you can see coconut mixture will start to change color now from pure white it will be light cream, off flame.
- Immediately pour mixture to greased plate and level it with spatula/knife or butter paper, aluminium foil. (I did it with spatula as I like the rustic look)
- Let the mixture cool a bit for 2-3 minutes and cut in desire shape when it's stil warm, allow to cool completely and gently with a knief remove the pieces, invert and allow to dry.
Store in air tight container.
- Cooking time may vary due to coconut quality and how much moisture coconut has, so once you see there's no water and mixture starts to come together you can off flame.
- For pure white burfi, don't add coconut brown skin and grate coconut avoiding it.
- You should cook from start to end in slow to medium flame or medium flame. If you keep in high flame coconut will change color.
- Cut in pieces when mixture is still warm if you allow to it cool then we can't make pieces, you have to break in pieces :)
- To have smooth finish level mixture with butter paper, aluminium foil. I like this kind of rustic look so I didn't do that.
- You can add fried gram dal (pottu kadalai) instead of cashewnuts.
- For Vegan version, dry roast cashewnut pieces and grease tray with oil.
- This coconut burfi stays good for almost a week on room temperture.