Coconut burfi is the traditional Indian sweet prepared with coconut, sugar/jaggery, milk, cardamoms and sometimes nuts. Known by different names, kobbari burfi, nariyal burfi, copra pak, & Tengai burfi; it’s an awesome fest delight which can be irresistible too. A delicious dessert to be included for any occasion or to present somebody with a dessert to love it.
Ingredients needed for the recipe.
- Grated or dried coconut
- Milk, such as full-fat milk or whole milk
- Sugar
- Cashews
Coconut burfi Recipe:
- Heat a pan, preferably a wide one so the ingredients cook faster. Pour in 1 tablespoon ghee and fry the tablespoons of chopped or broken cashews until lightly golden. Take them off on a plate and set aside.
- Add 4% a cup coconut (400 g) fresh or frozen coconut and pour 2 cups full fat milk. Any milk would work but raw is best.
- Stir well till it combines and then bring it to a boil in a medium-high flame. Bring the flame down and keep it till the milk evaporates. This takes about 12 to 15 mins in a medium-low flame. Don’t stir it constantly. Stir it every 2 to 3 mins.
- Once the milk has almost evaporated, add 1/2 cup sugar and mix. If using refined sugar, use less because it is sweeter than the raw cane sugar.
- The sugar melts, and the whole mixture becomes gooey. Again cook it, stirring every few minutes until the moisture dries up. Add 1 to 2 tsp ghee and keep on stirring it continuously without breaks to dry up the moisture. In case you stop at this stage the mixture might get burnt so maintain a low flame and do this.
- To check if it is ready to set, press down with a spatula. The mixture of coconut burfi should not have extra moisture in it. If you still find there is more moisture, cook a little longer.
- Let it cool down and set for 3 to 4 hours. Cut the burfi into squares. At this stage, top portion will be totally dry and slightly crisp. If you do not feel the crisp texture while cutting, it means you have taken it off early and you must cook a little longer. Leave it overnight at room temperature so the coconut burfi will be completely set and firm.
- A coconut burfi well cooked after 12 hours would be dry and crisp at the top but a bit juicy within. It should never be sticky on the top.
