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Coconut Burfi Recipe: How To Make Thengai Burfi
Coconut burfi is a popular Indian sweet that is prepared for almost all festivals. It is a simple and quick-to-prepare sweet recipe. Here is a detailed procedure with images and a video.
Coconut burfi is a traditional Indian sweet that is prepared for most festive seasons and special family occasions. The coconut burfi is simply made by cooking ground coconut and sugar. It is also known as kobbari burfi in Karnataka, and nariyal burfi in North India.
Also known as the thengai burfi, in Tamil Nadu, this sweet is juicy inside and crunchy on the outside. The juiciness in the coconut gets combined with the sugar, which makes it a treat to the taste buds.
It is a very simple and inexpensive sweet to make, as it does not require any lavish use of ghee or butter unlike other Indian sweets. If you would like to prepare this simple sweet at home, read the step-by-step procedure with images and also watch the video.
COCONUT BURFI RECIPE VIDEO
Recipe By: Meena Bhandari
Recipe Type: Sweets
Serves: 12 pieces
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Coconut (cut) - 1
Water - ¼th cup
Sugar - 1 cup
Fresh cream (malai) - ½ a cup
Milk - ½ a cup
Ghee - 1 tbsp + for greasing
Chopped cashew nuts - 2 tsp + for garnishing
Cardamom powder - 1 tsp
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1. Add cut coconut in a mixer jar.
2. Add ¼th cup of water and grind it coarsely.
3. Add the ground coconut to a heated pan.
4. Stir until the water from the coconut evaporates.
5. Then, add sugar.
6. Stir well and cover it with a lid.
7. Cook for 5 minutes until the sugar water evaporates, by stirring occasionally in between.
8. Add fresh cream, milk and ghee; and mix well.
9. Cover it again with the lid and cook until the mixture thickens and becomes a little dry.
10. Once done, add the chopped cashew nuts and cardamom powder and mix everything well.
11. Grease a plate with ghee and add the cooked mixture on to the plate.
12. Flatten the mixture by patting it gently.
13. Drizzle cashew nuts on top and cool it for an hour.
14. Once it cools down, cut it into small burfi pieces and serve.
- 1.You can use dry grated coconut instead of fresh coconut.
- 2. Sugar can be replaced with jaggery; however, the entire taste will change.
- Serving Size - 1 piece
- Calories - 59 cal
- Fat - 3 g
- Protein - 1 g
- Carbohydrates - 8 g
- Sugar - 7 g
STEP BY STEP - HOW TO MAKE COCONUT BURFI
1. Add cut coconut in a mixer jar.
2. Add ¼th cup of water and grind it coarsely.
3. Add the ground coconut to a heated pan.
4. Stir until the water from the coconut evaporates.
5. Then, add sugar.
6. Stir well and cover it with a lid.
7. Cook for 5 minutes until the sugar water evaporates, by stirring occasionally in between.
8. Add fresh cream, milk and ghee; and mix well.
9. Cover it again with the lid and cook until the mixture thickens and becomes a little dry.
10. Once done, add the chopped cashew nuts and cardamom powder and mix everything well.
11. Grease a plate with ghee and add the cooked mixture on to the plate.
12. Flatten the mixture by patting it gently.
13. Drizzle cashew nuts on top and cool it for an hour.
14. Once it cools down, cut it into small burfi pieces and serve.
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