Coconut Cashew Burfi – Thengai Burfi

Coconut Cashew Burfi, just an upgraded version of coconut burfi…making it slightly rich. No short cuts here… a solid 45 minutes to an hour is what is need to make this scrumptious burfi which stays good for a week. Lets get into this recipe…

Check out a healthy version of Milk Coconut Burfi another version of plain coconut burfi

Ingredients

• Fresh Grated Coconut –  2 cups
• Cashew Powdered – 1/2 cup
• Milk – 3 cups
• Sugar – 1 & 1/2 cup
• Salt – a pinch
• Food Color – a pinch (kesar color)
• Ghee – 1/4 cup

Lets see how to make this coconut cashew burfi…

Take a heavy bottomed pan… i decided to go with a pressure cooker pan. Heat milk over low flame… this will go for 1/2 hour until it reduces into half.

The milk will thicken over time, keep stirring to avoid burning on the top. Always keep a long ladle so that the milk won’t pongufy… all the cream will settle inside the pan.

Once the milk thickens considerably, add in the fresh grated coconut and stir over low flame.

Followed by powdered cashew powder. (Finely powdered in a mixer) keep stirring all the time.

It will thicken over low flame… may be another 15 minutes.

 

Add sugar, salt and food color. Keep stirring all the time…. kai valikkum but 🙄

The mixture will turn watery again after adding sugar…. thats normal. Now add in 1 tablespoon of ghee and keep stirring.

After 15 minutes it will thicken but still look sticky and will stick to the back of the ladle. Keep adding ghee little by little at times.

Add  2 tablespoons of ghee and keep kindufying… you will see the mixture will firm up and fall apart from the ladle slowly.

At a stage it wont be sticky anymore… more firm and will not stick to the ladle. Roll up a small portion and see whether it melts or holds its shape. If it kind of melt ans settle flat then its not the right consistency… more stirring required. But if it stays firm and doesn’t settle or melt flat… holding the its round ball shape then you are all set to switch off.

All done… long time stirring comes to a stop. Switch off!

Apply ghee over a plate now….

Transfer the mixture to the plate and press with a spoon coated with ghee. Press it evenly and let it cool for 30 minutes.

Now cut it out with a sharp knife greased with ghee.

 

Notes

• Makes 25 burfis
• I have used 2% milk for this recipe. You may use full fat milk too.
• Always use room temperature cashews to powder so they don’t become sticky while powdering. Or lightly microwave for few seconds… coll completely and then grind.
• Food color is optional..but gives that appeal.
• A pinch of slat always brings up the sweetness… so do add.
• Do try our 7 cup burfi