Coconut Burfi

Name: Coconut Burfi
Total time: 1800 s
Yield: 15 pieces
Cuisine: Indian
Ingredients: 175 gm Desiccated Coconut; 150 gm Sugar; 1-2 tbsp Almond flour/meal (as required); 1/4 tsp Cardamom Powder; as required Cashewnuts a few broken to bits; 2 tbsp Ghee

Rajni @Rajjoskitchenn

Coconut Burfi is the most commonly made sweet in South India. It is a favorite during festivals as it gets done very quickly. My grandmother would make this in a jiffy whenever there is excess coconut at home. There are many versions of this recipe. Some use fresh coconut, while some use desiccated coconut. Using desiccated coconut has its own benefits. Firstly,the shelf life is longer and then the coconut flavour is dense in desiccated coconut. Finally, using desiccated coconut shortens the making time. It just takes about 15 minutes to make this delicious sweet.
You will find that I have not used milk, condensed milk or Sooji as a base for this sweet. Instead I have used Almond flour,which gives it a soft texture.
#coconutbarfi #janmashtami #janmashtamirecipes #indiansweets #festivalfood #rajjoskitchen

Rajni @Rajjoskitchenn

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Ingredients

30 mins

15 pieces

175 gmDesiccated Coconut
150 gmSugar
1-2 tbspAlmond flour/meal (as required)
1/4 tspCardamom Powder
as requiredCashewnuts a few broken to bits
2 tbspGhee

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Steps

30 mins

1

To a pan add 1 tbsp ghee and heat, add the broken cashew nuts and fry until light brown. To this add the desiccated coconut and roast for 2 minutes. It only needs to get warm not brown. Transfer to a plate and keep aside.
2

Now to the same pan add the sugar, followed by 1/4 cup water. Switch on the flame and stir to dissolve the sugar. Keep stirring until you reach one string consistency. To check one string consistency, wet your fingers, from the back of the ladle take a small bit of syrup on your index finger,bring your thumb finger close to it, and stretch. If the single string remains intact without breaking, you have achieved 1 string consistency
3

Now add the roasted coconut into the sugar syrup and stir. If the mixture appears too dry, sprinkle 1 tbsp water and stir again. Now add the almond flour(add 1 tbsp first, more can be added if required). As you stir, you should get a halwa like consistency. Check the picture given. If the consistency is still lose or very dry(either case),add a little more almond flour and stir. Put off the flame.
4

Now add the cardamom powder followed by a tablespoon of ghee,and mix well. Grease a plate with some ghee and pour the coconut mixture into it,and spread evenly.
5

Pour another tablespoon of ghee,and even out the coconut dough on the plate. Leave to cool for 5 minutes, and cut into diamonds or squares, but don’t separate them as yet. Let them cool down fully to separate the pieces. Store in an airtight box in a cool place.