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.
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
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
- Grind the shredded coconut in a mixer grinder to get smooth and even flakes. Grease 1 & 1/2 quart pan well with ghee.
Heat water in a heavy bottomed pan, add Sugar, mix well until it dissolves and then bring it to boil.3. 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.4. Add coconut flakes & cardamom powder to the sugar syrup and mix well without any lumps.5. Add ghee in between and keep stirring until the mixture starts leaving the sides of the pan.6. 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.7. Enjoy your coconutty delight – Thengai burfi – Coconut Barfi once it cools down. 🙂
- Adjust the sugar amount according to the sweetness of your coconut.
If the coconut has high moisture content, allow enough time for the coconut to get cooked & leave the sides of the pan.
The coconut & sugar syrup may splutter on high flame. Cook on low flame or keep it covered. Take care to avoid any mishaps.
Adding more ghee would add to the taste and texture of the Barfis.
Few people like to add food-color to Barfis as per their preference (Green ,Yellow, Orange etc). We wouldn’t recommend any colors, though.
If you are vegan, you might want to substitute ghee with oil or Dalda per your wish. But, ghee is the most recommended ingredient.
You have just unlocked the “Coconut Burfi – Thengai Barfee – An Indian sweet” recipe from Home Making Delight. Feel free to take a tour of our space to learn more
If you like our space, please like Home-Making-Delight Page on FB (See the Right widget for LIKE Button) to get instant updates on our new posts.
We would be happy to receive your feedback on this post. That would really mean a lot to us.
Have a great recipe or a different version of this delicacy? Have the heart to share? Come on, don’t be shy! Just send the recipe (only Vegan/Vegetarian please) to us via email with your photograph (Optional, if you don’t want that to be published here) and the final/all pictures of your delicacy We would try the same with our step-by-step photos and publish with your name and photo..
Subject: New Recipe – HomeMakingDelight – <Recipe-Name>
Tried this recipe? Please send us with your name and photo (Optional) and the final picture of your delicacy (Not at all optional :D). We would love to publish that here
Subject: Tried Recipe – HomeMakingDelight – <Recipe-Name>
ALL THE CONTENTS in this site are copyrighted to HOMEMAKINGDELIGHT. Plagiarism is a punishable offense by law.