Coconut Burfi | Thengai burfi
Coconut burfi is very common and simple sweet prepared using grated coconut and sugar.
Servings 20 pieces
Ingredients
- Coconut 2 cups
- Sugar 1 ½ cup
- Ghee 1 tbsp optional
- Cashews 1 tbsp optional
To garnish
- Almonds 3 optional
- Pista 5 optional
- Cashews 5 optional
Instructions
- Grate the coconut and take them in blender
- Grind in the mixer. You can pulse them for few seconds.
- Heat ghee and add the chopped cashews
- Roast it till golden and keep it aside
- In the same ghee add the grated coconut and saute for one minute
- Now add the sugar and mix
- Keep stirring continuously in medium flame.
- Sugar will melt and form bubbles first.
- Continue stirring till it comes together as a mass
- Grease plate or tray with ghee
- Transfer the burfi to the tray.
- Level them with spoon and allow it to cool down a bit.
- Add chopped nuts on the top.
- Once it cool down a bit, cut them into pieces.
- Remove the pieces once it cools down completely.
- Store in airtight container.
Notes
It keeps well 2-3 days outside and upto one week if kept in fridge.
You can add 1 tsp cardamom powder for nice flavor.
I used 1 ½ coconut to get 2 cups of grated coconut.
Increase or decrease the sugar according to your taste.