Coconut Burfi Recipe – Thengai Barfi – Indian Coconut sweet

Coconut Burfi – Thengai Barfi – Indian Coconut sweet

Coconut Burfi also called as Coconut Burfee or Thengai Barfi is an Indian sweet prepared by cooking shredded coconut in sugar syrup until it solidifies and then flavoring it with cardamom and ghee-roasted cashew nuts. The mixture is then allowed to settle & served by cutting into desired shapes. Coconut Burfi is a simple & yummy sweet that would sweet-up almost all the special occasions in South India.

Coconut Burfi Homemaking Delight

Coconut Burfi Homemaking Delight

My mom tends to use more coconut in all her dishes, thanks to all those coconut trees in our backyard. When our kitchen is piled up with coconuts after an auspicious day or a festival, she starts preparing all the coconut dishes from Coconut Burfi, Thengai Kali to Coconut Podi (A great accompaniment for Dosa/Idly and a rice-mix). Speaking about Barfis, no other Barfi could beat the taste of the yummy burfi prepared by my grandma, especially the time I returned from my terrible hostel. Ahhh!!!  I could feel that the taste is still lingering around and disturbing my taste buds 😐 😐 Okay. I am drooling all over.  😀 Here goes the coconut burfi recipe to all the coconut lovers out there. Cheers!!!

Makes – 18 – 20 Pieces

Ingredients

Coconut – 2 cups heaped (shredded – room temperature)

Sugar – 1 & 3/4 – 2 cups

Cardamom – 1/4 tsp (Powdered)

Water – 1 & 1/2 cups

Ghee – 1/8 cup

Roasted cashews – 18-20

Preparation Method:

  1. Grind the shredded coconut in a mixer grinder to get smooth and even flakes. Grease 1 & 1/2 quart pan well with ghee.Coconut Burfi - HMD 1

  2. Heat water in a heavy bottomed pan, add Sugar, mix well until it dissolves and then bring it to boil.Coconut Burfi - HMD23. Allow it to boil until it reaches the one-string consistency i.e. if you take a drop between your index finger and thumb, it should form a string.Coconut Burfi - HMD34. Add coconut flakes & cardamom powder to the sugar syrup and mix well without any lumps.Coconut Burfi - HMD45. Add ghee in between and keep stirring until the mixture starts leaving the sides of the pan.Coconut Burfi - HMD56. Transfer it to the greased pan & smooth the surface with a spatula. When it’s hot enough to touch, make slices & press the roasted cashews gently on top.Coconut Burfi - HMD67. Enjoy your coconutty delight – Thengai burfi – Coconut Barfi once it cools down. 🙂

Coconut Burfi - HMD7

If you have so much of coconut in hand, you might want to check out a few of our coconut recipes – Thengai Thogayal, Coconut Chutney, Coconut cookiesPotato stew in coconut milk etc

Tit-Bits:

  1. Adjust the sugar amount according to the sweetness of your coconut.

  2. If the coconut has high moisture content, allow enough time for the coconut to get cooked & leave the sides of the pan.

  3. The coconut & sugar syrup may splutter on high flame. Cook on low flame or keep it covered. Take care to avoid any mishaps.

  4. Adding more ghee would add to the taste and texture of the Barfis.

  5. Few people like to add food-color to Barfis as per their preference (Green ,Yellow, Orange etc). We wouldn’t recommend any colors, though.

  6. If you are vegan, you might want to substitute ghee with oil or Dalda per your wish. But, ghee is the most recommended ingredient.

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