Coconut Burfi
Preparation time 5 mins | Cooking time: 15mins | Cooling time : 45min-1 hour (approx)
You Need:
- 2 cups or grated white flesh of 1 medium size coconut
- 50gm (1/2 cup) cashewnuts coarsely powdered (optional)
- 1-1/2 cups sugar (regular)
- 3/4 cup water (approx)
- 3-4 tsp ghee + extra for greasing the plate
- 3-4 cardamom pods powdered
Method
1. If using, coarsely powder the cashewnuts and mix with the coconut. Grease a 8 or 9″ steel plate with tall sides with ghee and keep it ready.
2. In a heavy bottomed pan or kadhai (wok) melt the sugar & water until you arrive at a thick syrup like consistency (the sugar granules have dissolved). Stir until the syrup has reached a one-string consistency. Add the coconut & cashewnut mixture and cook stirring continuously on a medium flame until the mixture thickens.
3. Add the ghee and continue to stir, reduce flame to avoid scorching. When the mixture begins to leave the sides of the pan it is ready (takes about 10-12mins). If you cook beyond this point the mixture will begin to lose moisture and start to brown which we want to avoid.
4. Turn off the flame & quickly transfer the contents into the prepared pan – there is no need to smoothen the surface perfectly, just ensure that the mixture has been spread evenly.
5. Place the plate on a wire rack/metal mesh to cool. After about 7-8 minutes run a knife along the surface to make diagonal cuts (or whatever shape you desire). Let it cool completely before cutting out the pieces.
Notes:
Addition of cashewnuts brings in a nice nutty flavour to the burfi. Do ensure that you don’t powder it too much. Just pulse them a couple of times in a dry grinder without any traces of moisture else it will turn into a paste and the mixture wont harden properly once spread onto the plate
What is one string consistency – Carefully scoop out the sugar syrup with a spoon and cool it a bit, dip your index finger into it and press the liquid between your index finger and thumb – the syrup should form a string without breaking.
an all time yumm sweet
Good to see your post shireen…coconut burfi looks really yum yum.
Ooooooh yummmm !!!
it has set so nicely…I love this burfi…
Deepa
Hamaree Rasoi
Tempting…
hmmmmm tempting burfi
Feel like picking one,,:)
delicious looking coconut burfee……..nice recipe.
do drop by my space when you get some time.
Omg, super tempting burfis, wish to grab a slice rite now.
Yummy barfis. Love this sweet.
iam bad when it comes to making indian sweets…i always mess up that 'one string consistency' thing…i just fail to understand that concept…even with a candy thermometer i fail…..my favorite sweets are kaju katli and coconut burfi…i remember during ayudha pooja and diwali whenever someone gifts us with assorted sweet box…i have to be the first one to open it…i always pick out coconut burfi and kaju katli…the rest..i don't care much for them…i will try this …i trust ur recipes….if it turns out good…i will love u….if it fails….i will just give up making indian sweets…coz it will prove that i suck at it 🙂
Hey Cherie, its not that difficult actually, but yes, I also had my share of flops with the coconut burfi. I hope my recipe works for you cuz u should never give up on it. I love Kaju Katli too! Must try my hand at it. I really hope you are able to try this burfi. Good luck!
I always love coconut burfi!..looks good..
Oh my that looks so nice Shir! Its tea time and you are tempting me with these barfis.
glad to have you back shireen- my fav too this barfi~
Reminds me of the coconut barfi my mom made at home. usually when there used to be a coconut that came from temple. Simply loved it. Yours looks ditto , delicious yummy & tempting.
first time visitor to your blog & happy to follow you. Do drop by
http://shwetainthekitchen.blogspot.com/
hi shireen , is this the same way to make coconut toffee which we used to during school fete. it never turns out rrgt to me….:(
Hi S..yes, there are several recipes to make the coconut burfi, you need to get the sugar syrup right as it determines whether your burfi will set when cooled or not. Do give it a try again, good luck!
Thanks for explaining the recipe in an easy way..i am always bad with that one string consistency thing but now with your tips i guess i will do it well..will try n sure let u know about the outcome..
Glad to hear that Neeta Bhandari, hope u are able to make the burfi!
Hi Shireen, Can I use jagger powder instead of sugar?
@ Sandra: You can definitely use jaggery powder but you need to get it in a syrupy consistency or else the burfi will crumble and not hold shape. Also, the taste of the final dish will vary but it's definitely a healthier option!
Hi,
This recipe looks delicious and I’m dying to try it out, but just wanted to ask, as you haven’t mentioned it, when do you add in the cardamom? After the coconut and cashew or before?
Hi Lyandra,
You can add the cardamom after you turn off the heat. Quickly add the powder, stir and then proceed to the next step