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Coconut Burfi Recipe

Coconut Burfi

The festive season has just started and I am already diving into the sweet section of the kitchen. With the shravan or the vegetarian month for us , the celebrations have begun. The fasting and pujas have started in full swing , and so follow the sweets and Prasad!

Coconut and festivities go hand-in-hand for us , as it is a sacred fruit offered to god and received as Prasad. Making coconut burfi is the easiest way to utilize them.The kids just love it, and they get over within no time!

The burfi  is a mixture of Bombay rava, sugar and coconut……. Nothing can go wrong with the combination! The only tricky part is the sugar syrup that is to be made just right . Depending on that you can end up with coconut burfi , coconut laddoo or coconut sheera  ;-). But whatever you get, will taste equally awesome!

Rakhi is just around the corner, another reason to indulge in sweets! Try this recipe and share your experience !

COCONUT BURFI RECIPE

Print Recipe
Coconut Burfi Recipe
Course dessert
Cuisine indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
pieces
Ingredients
  • 1 coconut , medium-sized , grated
  • 1 kg rava suji semolina Bombay / /
  • 1 kg sugar
  • 2 tbsps ghee unsalted butter /
  • handful raisins of
  • handful cashew of , broken into small pieces
  • handful almonds of , broken into small pieces
  • 1 tsp cardamom green powder
  • 1 xbd cups water
Course dessert
Cuisine indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
pieces
Ingredients
  • 1 coconut , medium-sized , grated
  • 1 kg rava suji semolina Bombay / /
  • 1 kg sugar
  • 2 tbsps ghee unsalted butter /
  • handful raisins of
  • handful cashew of , broken into small pieces
  • handful almonds of , broken into small pieces
  • 1 tsp cardamom green powder
  • 1 xbd cups water
Instructions
  1. Take sugar in a heavy bottom pan , add water and stir. Heat the mixture till the sugar dissolves. Reduce the heat ( to medium) and bring to a boil. Let the mixture boil till you get a sugar syrup with two-string consistency.
  2. While the sugar syrup is boiling , take Bombay rava and butter in a heavy bottomed kadhai, and roast on medium flame, till the bombay rava becomes hot to touch. The Bombay rava should not change color to brown.
  3. Add the grated coconut , and roast for 3-5 minutes ( on low flame), till the coconut looses moisture and becomes little dry. Switch off the stove.
  4. Check the sugar syrup for consistency. Turn off the stove. Add the Bombay rava and coconut mixture to the sugar syrup and mix properly. Add the dry fruits and cardamom powder and mix. Let it cool a little.
  5. Take 2 big thalis or plates , and grease them with butter. When the mixture starts thickening, pour equal amount into the two plates . Flatten the mixture with your hands. Let it cool for 10 mins . Cut it with a knife into medium-sized pieces. Let it cool completely.
  6. Now take out the burfi from the plates with the help of a knife.
  7. Enjoy coconut burfi immediately or store in cool dry place.
Recipe Notes

Tips

  • To test for the sugar syrup consistency, take a drop of the syrup and pour it on a plate. Turn the plate a little, If it retains its shape , the syrup is ready .
  • To flatten the coconut mixture on the plate , cover your hand with a plastic sheet. So that the mixture doesn’t stick to your hand.
  • Coconut burfi can be stored in a cool dry place, in an air-tight container for 4-5 days.
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