Step-by-Step Guide to Prepare Homemade Coconut Burfi

Coconut Burfi

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, coconut burfi. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Coconut Burfi is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Coconut Burfi is something that I’ve loved my entire life. They’re fine and they look fantastic.

Coconut burfi recipe - One of the most commonly made barfi recipe during festivals like holi, diwali, navratri. Kobbari Mithai recipe/Coconut burfi recipe in kannada/Nariyal burfi/Kayi burfi in Kannada. Coconut burfi recipe with step by step photos. This is an easy and tasty recipe of coconut barfi made with condensed milk and desiccated coconut.

To get started with this particular recipe, we have to first prepare a few components. You can cook coconut burfi using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Coconut Burfi:
  1. Take 1 tsp Pure Ghee
  2. Get 2 cup Fresh grated coconut
  3. Get 1 cup Mawa(khoya)
  4. Take 1 1/2 cup Full cream milk
  5. Prepare 1 cup Sugar
  6. Prepare 1/2 tsp Cardamom powder
  7. Prepare 1 tsp Chopped almonds
  8. Take 1 tsp Rose leaves (dried)

Coconut Burfi (Thengai Burfi) is a tasty south Indian sweet done on most of the festival days. Fresh grated coconut in cardamom flavoured sugar syrup. Coconut burfi, fudgy traditional Indian sweet prepared with dry desiccated coconut, milk powder sugar and ghee. Traditionally coconut burfi is made with milk or milkmaid but in this recipe I am sharing.

Instructions to make Coconut Burfi:
  1. Heat 1 tb spoon ghee in a heavy bottomed karahi.
  2. Add 2 cups of grated fresh coconut. Stir well and sauté for 3 to 4 minutes on a low flame. This saluting is done to reduce the moisture from the coconut.
  3. Add 1. 5 cup of milk. Mix and stir well. Simmer on low flame for 5 minutes.
  4. Add 1 cup of sugar and mix very well.
  5. Add a tb spoon of almonds and dried rose petals each. Stir again. Cook for 6 to 7 minutes or till the mixture becomes half of it's volume. Keep stirring continuously. The mixture will start to bubble.
  6. Now add 1 cup of grated khoya (mawa). Mix well and continue stirring mixture on low flame. Sprinkle half teaspoon cardamom powder. Stir again.
  7. The mixture will start thickening. Keep stirring till oil leaves the karahi or ghee start releasing from the sides. Switch off the flame.
  8. Grease a thali and pour the hot barf mixture gently on the greased thali. Spread evenly with the help of spatula.
  9. Garnish with chopped almonds and dried rose petals. Allow to cool. When it comes to room temperature slice and serve. Store in air tight jar.

Coconut burfi, fudgy traditional Indian sweet prepared with dry desiccated coconut, milk powder sugar and ghee. Traditionally coconut burfi is made with milk or milkmaid but in this recipe I am sharing. Coconut burfi is a traditional Indian sweet that is prepared for most festive seasons and special family occasions. The coconut burfi is simply made by cooking ground coconut and sugar. Coconut burfi / thengai burfi is very easy to make and only with few ingredients.

So that is going to wrap it up with this special food coconut burfi recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!