Coconut burfi the most popular so simple dessert made during the festival times or celebration. Taste and simplicity of this coconut burfi is irreplaceable. We inherite the recipes from our ancestors for the taste. Usually coconut burfi is made with white sugar but I have replaced it with country sugar. Now adays dessicated coconut and coconut milk are readily available in markets. For easy method you can try with dessicated coconut for this burfi but I have used freshly grated coconut.
If using dessicated coconut, you need to soak it in milk or coconut milk for half an hour.
I have added moderate amount of milk to avoid soggyness. Do follow exact measurements given below for the exact consistency and taste.
⏲️PREP TIME : 10 minutes
⏲️COOK TIME : 25 minutes
🍘CUISINE : South Indian
🍘COURSE : Dessert
🍴YIELD : 16 servings
INGREDIENTS REQUIRED :
Grated coconut – 515 gm
Country sugar – 340 gm
Cardamom powder – 2 tbsp
Ghee – 2 tbsp
Cashew nuts as required
Milk – 120ml
Heat a tablespoon of ghee in a non-stick pan and add grated coconut.
Roast the coconut for 2 minutes.
Add milk to coconut and continue to stir well.
Keep stirring until milk is absorbed.
Add in the country sugar and mix them well.
Now the mixture becomes soft and sugar is melted and well incorporated.
Add the cardamom powder and mix well.
Keep stirring until it comes together. (20 minutes)
Now the mixture is ready you can stop the flame.
Remove the pan from the stove and mix it well for 2-3 minutes.
Now transfer it to a greased plate and press it smooth on top using a knife or pallete knife.
Heat a tablespoon of ghee and roast broken cashews till golden.
Finally place the cashews in uniform distance.
Press them a little.
After 10 minutes slice them.
Coconut burfi is ready to serve.