Coconut burfi, as its name suggests is primarily made from grated fresh coconut and sugar. Here in Singapore, all I have to do is walk 2 mins to the vegetable market opposite my place and for a paltry sum of 2-3 dollars, the coconut vendor gives me a whole bag of freshly grated pristine white coconut. From here, making coconut burfi is a breeze. I am so spoiled that I don't really know how to grate coconut on my own *grins sheepishly* The best thing about this sweet is that it requires very few ingredients, is easy to put together and tastes delicious.
This recipe results in coconut burfi that is slightly soft and almost has a fudge-like consistency. Try it and you will be amazed at how simple it is 😊
Coconut Burfi
Preparation time: 45 min
Serves: 4-5
Recipe category: Dessert/Indian
Recipe level: Easy
Ingredients:
Ingredients:
1 cup grated fresh coconut
¼ cup milk
½ cup sugar
½ tsp cardamom powder (optional)
¼ cup milk
½ cup sugar
½ tsp cardamom powder (optional)
Method:
- Take a non-stick pan, add the grated coconut, milk, sugar and keep stirring on low flame till all the moisture gets evaporated. You will start to notice that stirring becomes more difficult and gradually the entire mixture comes together as a ball and the sides of the pan appears clean. Add the cardamom powder towards the end and mix well.
- Smear ghee on a plate (if you don’t want to use ghee, you can line with parchment paper), pour this mixture onto the plate and spread the mixture evenly with a spatula.
- When still warm, cut into the desired shape and let cool.
- Store the burfis in an air-tight container.
Notes:
- Make sure that you don't get the brown bits of the coconut when you are grating it. It affects the color of the burfis
- If you don't stir the coconut mixture long enough and the moisture is not completely evaporated, the burfis will not set properly
- Don't worry if the burfis have jagged edges. We don't require perfection in this case
- You can decorate the burfis with cashew nuts if desired
- For an interesting twist, you can dip leftover burfis in melted dark chocolate and leave them on a wire rack to cool and subsequently fridge to harden - this will give you a desi version of homemade Bounty 😊
Cheers,
Megha
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