Coconut Burfi is a very delicious sweet dish – easy and simple to make. There are many variations of this dish – like making it with Sugar Syrup, with milk, without milk etc. This recipe requires very minimal ingredients. There are also options like adding Cardoman Powder and Ghee or avoid them totally. The Coconut adds its own original flavor to this dish. This traditional recipe is made during festive occasions like Diwali. You have to take extra care during the final stage of making this Burfi. Else the Burfi may become hard or may crumble. Ensure that the Coconut is grated in such a way that you use only the white portion of the Coconut. Do not grate when you reach the sides of the shells.
Grated Coconut – 4 cups (Use fresh Coconut only)
Sugar – 3 cups
Cardoman Powder – ¼ tsp
Dry Fruits – 2 tbsp (Cashew Nuts, Chopped Almonds etc)
Ghee – 1 tbsp
Take the grated Coconut and Sugar in a broad non- stick pan.
Heat them in medium flame. Keep stirring continuously.
It will turn gooey.
Continue cooking till the mixture comes together as a lump and begins to leave the sides of the pan.
Transfer it immediately to a greased plate or tray.
Level it evenly with the back of a spoon/spatula.
When it becomes warm and is not too hot, cut them into desired shape. Allow the pieces to cool.
Store them in an air tight jar.
Keep a greased plate ready.
Transfer the Burfi to the greased plate immediately when it starts turning into a lump and starts leaving the sides of the pan. Else it will be difficult to cut it into pieces.