Description
Burfi made with fresh grated coconut, milk and sugar. Made during diwali season this chewy treat is the best of all sweets. Often this item is made with just sugar and coconut, whereas this recipe is slightly different, i have used milk to make it little rich.| Ingredients | |
|---|---|
| 2 cup | Fresh grated coconut |
| 2 cup | Milk |
| 1½ cup | Sugar |
| 2 tbsp | Vanaspathi |
| 1 pinch | Kesari color |
Instructions
Take a heavy bottomed sauce pan and bring milk to a boil and reduce to simmer. Grind the fresh grated coconut little coarsely and keep aside. Let the milk become thick or reduce to half the quantity. This would normally take 1 hour, kept on medium flame stirring occasionally. When the milk has reduced considerably, this is when you see it sticking to the pan, add sugar, coarse ground coconut and kesari colour.
Initially it would look little watery, but after a while it will turn sticky and thick. At this stage start adding vanaspati(dalda) slowly a teaspoon at a time. Keep stirring as you do this, when the mixture turns very sticky and roll like a ball add remaining vanaspati. Take a small portion with a spoon and try rolling it to form a soft ball, this is the indication that it has reached right consistency. Switch off and pour on a greased tray.
Let cool for 5 minutes, then cut into desired shape.
Notes
Little trick to get the right padham(consistency) —– After you pour the mixture on the tray, you should be able to cut into pieces after 5 minutes, if not, just put them back on the pan and stir on low flame for couple of minutes. Apply little butter or dalda to the knife and then cut, this will help to cut through easily.
Yields 16 (1 1/2 ” cubes)
Comments
35 responses to “Coconut Burfi”
thanks for the recipe.I tried it yesterday and it came out really good
Is their a substitute other than water for milk so it can get ready quickly?? Condensed Milk? Homo Milk??
This is not an instant version and all ingredients are a must.
I can not wait to try it!
Hi mullai, i made this today . really good… but it is chewy. is this sweet tastes like that only ie chewy or whether i made mistake..i donno that….i prepare it with ghee. is ghee made it chewy ?. im able to cut into pieces. anyway i like this.. thanx 4 sharing
abi
hi mullai yesteday i prepared this with ghee.it came out well and taste was good but iam not able to cut it properly.i didnot get the shape.
Hi mullai instead of adding vanaspathi we can add ghee or not.
Sure, try with ghee and let me know.
yes,we can addghee also.it gives more tasty.i tried it
hi mullai..
for this quantity, how many burfis will come….
Miruna, the recipe is updated, pls check for no of servings.
I just made Burfi I found on a Nepalese website that uses h ricotti cheese, sugar, and cardimon. It tastes good. How long will this keep? Should I refrigerate it or can I freeze it? I want some friends to taste it next weekend 7 days away.
Now, which burfi are you asking about??? The coconut burfi shown above should stay fresh for 3 to 4 days, provided its kept in a air tight container. Can be refridgerated upto a week, but tends to become little hard.
i tried this recipe, but it didn't comeout well. Though i followed the same measurement and timings…but it was not absorbing milk and sugar anyway. its like coconut powder mixed with milk…I donno where it went wrong. Also i tried all ur other recipes, everything cameout well except this…
Sweet making is always a difficult process. Every step, measure and methods counts. Usually takes a few attempts to master. Don't give up, better luck next time.
Mullai, surely i will give it a try next time and will write to you successfully…
hi had tried ur receipe of Coconut Burfi, But it was not sticking, means, i was not able to cut it into pieces, as it was all powdered kind, i am quite dissapointed, as this is my first attempt to ur receipes, i think rather than using milk and boiling it for a long time, use Milkmail, as it will work as milk and sugar both.
Sanjhi,
If its too crumbly, then it might have been over the flame for long time or you have mentioned Milkmail, for which the proportion might vary. No sure what could have gone wrong. Try with milk and get back to me if have a problem.
Dear MUllai
Today I tried this Coconut Burfi.It came out great Thanks for ur great job.
i tried it yesterday.it tastes good.but it became very hard and i couldnt cut into pieces.so can you help me?
Mullai, can we use the packed grated cocunut that we get here in US? Please advise.
I am not really sure about packed desiccated coconut, before saying "yes" to your question, I have to try it and still not attempted for. You can use packed grated fresh coconut though.. check the frozen section in any Indian grocery stores.
Mullai, just a follow-up on this….I tried with the packed desiccated cocunut and it came out very nice. bayanthutae pannen 🙂 taste romba nalla irunthathu…Actually, I am new to US and I bought the desiccated cocunut without knowing abt the fresh one….so I have to do something to kaali-senjufy that packet ..adhaan burfi idea panen :p
But I am ure that the taste would be still more good with the fresh grated cocunut. Thanks, Mullai.
Mullai…Can i use the packed grated coconut?would the taste differ…
Nice recipe. I tried it and it came out well. Thanks!
Hi Mullai my mom is upstairs amd I am down stairs could u tell me a shorter way to tell her this recipe?And how long those it take to cook it?
Hello Visitor, Can you please register and identity yourself? I guess all 3 questions are from you? Right?? Iam kind of confused reading you're question. Kindly be specific as to what you are looking for? I have already mentioned in my recipe, that it would take atleast 1 hour to make this. Another simple method is to avoid milk and make it with water, then again you have to watch for thread consistancy, for which i dont have a recipe right now. Good luck.
MMMMMMMM
I can’t wait to try it Mullai I am reading the recipe to my mom.
i made this burfi last night but it did not solidify. what can i do.
It has to be removed only when it turns to a soft ball consistancy. If you take before that stage, it would not solidify and will look like halwa. Try putting back on the stove and stir for couple minutes.
how much burfi is this recipe going to make? how many pieces?
You get 16 pieces (1 1/2 inch approx cubes).
Pls give a substitute for dalda/vanaspati. Can I use unsalted butter or ghee ?
I do not get dalda in canada. Thanks.
Hi Babita, i think ghee should work, but not sure about butter. Sometimes butter tends to burn quickly.