Coconut Burfi

 

Coconut Burfi Recipe | Nariyal Barfi

The coconut burfi recipe is easy and simple to prepare, yet some tips, suggestions, and recommendations for it. firstly, and importantly, I used desiccated coconut, as I was not having access to a fresh one. If you do, I would always recommend using it in the first place. Also, even if you are using a fresh one, you can still use warm milk too. Secondly, I have not added any dry fruits to this recipe and followed the strict traditional recipe. But you can top it with chopped cashews, almonds, and walnuts while shaping it. Lastly, the recipe easily lasts for weeks if stored in a dry air container.

MATERIALS

coconut  1 cup 

milk 1/4 cup

sugar 1/2 cup

ghee 4 table spoon

cardamom 6

HOW TO MAKE 

1.Take coconut pieces and add it to mixer.

2.Grind it until slightly fine. You can use freshly grated coconut too.

3.Now measure 1 cup coconut and 3/4 cup sugar, set aside.

4.Brush little ghee in a tray and keep it ready.

5.Add 1 teaspoon ghee to a pan add 1 cup coconut. Saute for 2 minutes until moisture 

   leaves.

6.Add 3/4 cup sugar to a pan along with 1/3 cup water.

7.Stir well until sugar dissolves completely.

8.Let the syrup boil. Keep stirring and checking in between.

9.Check for 1 string consistency. The string should not break in half it should stand for a second. If it breaks in half then its 1/2 string so cook for few more seconds to get 1 string consistency.

10.At this stage add sauteed coconut along with 1/4 teaspoon cardamom powder.

11.Mix it well. Keep cooking in low flame.

12.Add 1 tablespoon ghee. Mix well and cook until it becomes thick.but in slightly flowing consistency more like thick halwa consistency.

13.Now immediately transfer the mixture to the greased tray.

14.Level it well using a spatula. Add nuts if you like. Set aside for 15 minutes.

15.When it is still warm mark pieces using a knife. It will look moist at this stage. Let it set at room temperature for 1 hour minimum.

16.This is after an hour, now the burfi is set completely. When you touch and see – it should not stick and will be hard.

17.Cut into squares.

18.Coconut burfi is ready! Store in a clean dry container.