Coconut burfi is a traditional sweet prepared in almost every home at some or other occasions. It is very easy to prepare with less ingredients in less time. Mostly it is prepared with sugar instead of jaggery. The process of making slightly differs from home to home.
I normally prepare it by adding grated coconut in sugar syrup when large quantity is needed. But I follow this different method to prepare less quantity as it takes only 10 minutes. The entire cooking should be done in low flame. I add coconut, sugar, cardamom powder and little ghee in a pan, stir till the mixer leaves sides and put it in a tray.
Coconut is known as Thengai in Tamil and as Nariyal in Hindi. Mostly a solid sweet is called as Mittai in Tamil and as Burfi/Barfi in Hindi.
- Grated coconut – 1 cup
- Sugar – 1 cup
- Cardamom powder – ½ tea spoon
- Ghee – ½ tea spoon
- Grease a tray with few drops of ghee and keep aside.
- Put sugar and grated coconut in a heavy pan; cook in a low flame till the sugar melts; by stirring continuously you can find out this.
- Add cardamom powder, ghee and stir well; if the mixture looks too dry, add 2 table spoon of milk and keep stirring till the mixture combines together and leaves the side.
- Put this in the greased pan and level it; cool it, cut when it is warm.
- Pure white Thengai (Coconut) Mittai/Nariyal Burfi is ready.
- If you break the coconut and prepare immediately, you do not need water to melt sugar as moisture in the coconut is enough.
- If grated coconut is too dry, add one or two table spoon of milk for one cup of grated coconut while cooking as explained above.
- To get pure white burfi, use only white part of the coconut. Do not use the brown bottom layer of the coconut that mates with the shell.