Ingredients
Scale
- 1 cup Grated Fresh Coconut (250ml)
- 3/4 cup Sugar
- 1/4 tsp Cardamom Powder
- 1/2 cup Water
- 1 tbsp Cashews broken (optional)
Instructions
- First, grease a tray with ghee and set it aside.
- Break open your coconut and use a grater to grate it into fine pieces. The main trick to get a nice and wonderful white coconut burfi is to grate only half of the coconut. Do not grate till the end as we start getting slightly brown color gratings if we keep on the grate. Instead, use 2 coconuts and grate them till halfway to get pure white coconut gratings.
- Heat a pan and add the grated coconut and sauté it in low flame till we get a nice aroma. This will take only a minute or two. Do not sauté it so much otherwise the coconut would change its colour to light brown
- Heat a pan with a teaspoon of ghee and add broken cashews and fry them till they are golden brown in color. Set the roasted cashews aside. Again, heat the pan and add sugar and water.
- Keep the flame at medium to low to allow sugar to completely dissolve in the water and melt completely. Cook it till the sugar syrup reaches a thick single-string consistency. If we take a drop of sugar syrup and touch it between the fingers, it should form a thick one-string. This is the correct consistency.
- Now add the grated coconut and mix it well. To this burfi mixture add cardamom powder. We can also add a tablespoon of milk to the mixture when the sugar has dissolved which will bring the dirt out of the sugar. This is another trick to get a nice white burfi.
- Stir the burfi mixture continuously by keeping the flame low to avoid sticking in the pan. When the burfi mixture starts to leave the sides of the pan without sticking and when we stir at this stage, the foam will be formed, and the mixture will roll like a ball. This is the correct stage to remove the burfi mixture from the flame. Be alert at this stage to switch off the flame otherwise, the mixture will be overcooked and gets powdered.
- Pour the burfi mixture into the greased tray. Sprinkle the toasted cashews on top and allow the burfi mixture to cool off a little then Make diamond shape/cube pieces of coconut burfi using a knife. Take the pieces when the mixture cools off completely and take it in a box and cover it with a lid
- The yummy coconut burfi is ready to serve.
Notes
* If you do not have access to fresh coconut – follow this guide for how to substitute dedicated or frozen coconut.
https://www.indianhealthyrecipes.com/coconut-burfi-recipe-coconut-barfi/