Coconut burfi or thengai burfiTweet
Coconut burfi is a very simple sweet dish made from fresh coconut, sugar and cardamom powder. Coconut burfi is made on special occasions or on festival days like Diwali or Janmashtami.
- Grated coconut - 2 cups
- Sugar - 2 cups
- Cardamom powder - 1/4 teaspoon
- Ghee - 2 tablespoons
Grate the coconut and keep 2 cups of grated coconut aside. Keep only the white part of the coconut and not the brown part of the coconut. It helps in good texture and getting white colour of the burfi.
Heat a heavy bottomed pan. Add sugar and 4 tablespoons of water. Stir continuously so that it does not stick to the bottom of the pan. Heat on a low flame,till the sugar melts completely. Keep stirring continuously till a single string consistency is formed. To check the consistency, take a drop between your thumb and index finger and see a single string forming.
At this stage, add the grated coconut, ghee and cardamom powder and stir all the ingredients well.
Stir continuously till the bubbles appear on the edges of the pan. The mixture will start thickening and form a mass away from the sides of the pan. Now, switch off the flame, Pour the coconut mixture into a greased plate and spread it evenly. (grease the plate with little ghee before pouring the mixture)
Let the mixture cool down for 10 to 15 minutes. When set firmly, cut the into square or diamond shaped pieces of desired size and serve.
Store it in an airtight container.
NOTE : You can take 1 1/2 cups of sugar for 2 cups of grated coconut. You can adjust the sugar according the sweet taste you desire. Take care to remove the coconut sugar mixture quickly, when the bubbles start appearing on the sides of the pan. Use only white part of the grated coconut to get good texture and colour to burfi. You can also add ghee roasted cashewnuts at the time of adding grated coconut to enhance the taste.