Coconut Burfi

Ingredients

  • Coconut gratings – 2 cups
  • Sugar – 2 cups
  • Milk – 1/4 cup
  • Cardamom Powder – 1/2 teaspoon

Directions

  1. In a dry kadai put the coconut gratings and fry just for two to three seconds without changing the white colour.
  2. Add little water (about 1/2 cup) to the sugar and bring to boil. When it starts boiling add milk. Foam like bubbles will form now. Remove from stove and strain it. Put this back in a clean thick bottomed vessel and again allow to boil. When it starts boiling, add coconut gratings and stir well. Keep the stove in medium flame and stir now and then till it blends well and become thick.
  3. Remove and transfer to a greased plate. When it is cooled down, cut it into desired shape.

7 Comments

  1. Pingback: Kamala's Corner – Besan Burfi - Kamala's Corner

  2. Thanks for posting the recipe. I tried this. I stirred it till it became thick. In a second, it became very loosened and could not make it solid. can you please advise. Thanks for your help on this. Happy Diwali. Best wishes

  3. Hi Sita,

    I think you have overcooked. You have to add coconut when the sugar starts boiling, no need to wait for thick consistency. When it blends well with coconut, you can remove and transfer to another plate. If you keep it on stove for more time, then the sugar gets crystalised and will not bind with coconut and break into pieces.

  4. Kamala – You have not mentioned when to add the sugar. whether it should be powdered or simply we can add without powdering.

  5. Kamalaji,
    Namaskar Yesterday I prepared. Festival vadai and pidi kozukattii also rava pongal , everything came out very well.
    I want to thank you very much . All most every day I am preparing some dishes from yr receipe corner . Thank you once again.
    Malar

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