Coconut Burfi /Barfi is an Indian sweet made with fresh grated coconut and sugar. This is a very delicious and easy sweet to make with just a handful of ingredients.
There are so many variations in preparing this sweet, like combining the coconut with milk and sugar. This burfi is prepared by sauteing the freshly grated coconut and mixing it with sugar mixture until it separates the sides of the pan. Then it transferred into a greased tin.
If you love Indian sweets here are some delicious one's Rava Laddu, Instant Malpua, Semiya Kesari and Easy Rasgulla Recipe
A SHORT VIDEO RECIPE:
COCONUT BURFI RECIPE WITH STEP WISE INSTRUCTIONS:
Ingredients:
- Freshly grated coconut - 2 cups
- Sugar - 1 ½ cup
- Ghee - 2 tsp
- Cardamom powder - ¼ tsp
- Water - ½ cup
Prepartion:
First grease a plate or tin with ghee and keep aside.
Heat a wide pan, add grated coconut and saute on low heat until you a nice aroma( it takes 2- 3 minutes).
Transfer the coconut mixture into a plate and keep aside.
In the pan,add suagr,water and cook on medium heat until sugar dissolves completely.
Add cardamom powder and mix well. Cook the sugar mixture till you get 1 string consistency(you can test this by rubbing the sugar syrup in between your thumb and index finger).
Now slowly add the coconut mixture and combine well. Cook on low heat and keep stirring in between.
Add ghee and mix well. Cook until the mixture starts to leave the sides of the pan. Once it starts to form into a shape and leaves the side immediately transfer the mixture into the pre grease plate.
Spread the mixture to form like a block and allow it to cool completely.
Once it cools cut them into your desired size and shape and enjoy.
Store them in an airtight box and they will stay fresh for 1 week. But I bet they will be gone in one day.
NOTES:
Saute the grated coconut on low flow,otherwsie it will change its colour.
Sugar syrup consistency should be 1 string, otherwise, burfi will become hard and they will break easily.
Once the coconut mixture forms a shape and leaves the side, immediately transfer it to the greased tin.
- Freshly grated coconut – 2 cups
- Sugar – 1 ½ cup
- Ghee – 2 tsp
- Cardamom powder – ¼ tsp
- Water – ½ cup
-
First, grease a plate or tin with ghee and keep aside.
-
Heat a wide pan, add grated coconut and saute on low heat until you a nice aroma( it takes 2- 3 minutes).
-
Transfer the coconut mixture into a plate and keep aside.
-
In the pan, add sugar, water and cook on medium heat until sugar dissolves completely.
-
Add cardamom powder and mix well. Cook the sugar mixture till you get 1 string consistency(you can test this by rubbing the sugar syrup in between your thumb and index finger).
-
Now slowly add the coconut mixture and combine well. Cook on low heat and keep stirring in between.
-
Add ghee and mix well. Cook until the mixture starts to leave the sides of the pan. Once it starts to form into a shape and leaves the side immediately transfer the mixture into the pre grease plate.
-
Spread the mixture to form like a block and allow it to cool completely.
-
Once it cools cut them into your desired size and shape and enjoy.
-
Store them in an airtight box and they will stay fresh for 1 week. But I bet they will be gone in one day.
Recipe Video
- Saute the grated coconut on low flow, otherwise, it will change its colour.
- Sugar syrup consistency should be 1 string, otherwise, burfi will become hard and they will break easily.
- Once the coconut mixture forms a shape and leaves the side, immediately transfer it to the greased tin.
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Appears easy to make and looks tempting.