Image may be NSFW.
Clik here to view.
Beginners Recipe! Easy to do 4 ingredient Coconut Burfi recipe. Coconut Barfi made with milk. Indian desserts can be daunting and difficult. But this one is such a winner. I had this Coconut Burfi back home at Vinodh’s place this time when we had gone for his sisters wedding. His elder sister Padma akka had brought these wonderful burfi’s. It was the soft and fudgy oooey gooey kind. She always brings some little nibbles for the family all the time. She is a great cook. I had these and I loved it so much. First, I had one, then another and then some. It was irresistible. It was so good that the big box of burfi which was supposed to have been our big family’s dessert was over even before we started lunch. Her recipes are a huge hit among us. She loves to entertain and I have seen her cooking for 20-30 people with such ease, it feels that she is cooking only for four. A very high energy person who is always on the move doing something. She describes this burfi as one pot burfi. Its really hard to mess up as this recipe is very forgiving. Here is an awesome Coconut Burfi recipe.
Image may be NSFW.
Clik here to view.
Things to keep in mind while making this Burfi
If the mixture is furiously bubbling up while cooking, reduce the flame to low and cook on low flame.
The timing may not be exact as each and every stove is different. Its only an approximate gauge. Look for the texture as mentioned in the picture at each stage.
Be Patient! Remember, Indian Sweets are a labor of love.
Note on Fresh Shredded Coconut: Please shred only the white part of the coconut meat being careful not to scrape out the brown outer skin. The brown part is hard and does not give a smooth mouth feel for the burfi. So spend time to get rid of the brown skin. Shred the coconut and set aside. We will need 3 cups. I used about 1.5 big coconut for this recipe.
The Recipe
Take a wide pan and add in the milk, sugar and fresh shredded coconut. Keep the pan on stove and start stirring on medium flame. If the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again. Keep stirring.
Image may be NSFW.
Clik here to view.
It will start to bubble up after 15 minutes. The mixture will be watery at this moment. If at any point of time, the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again.
Image may be NSFW.
Clik here to view.
After 30 minutes, add in the ghee and continue to stir. The mixture will slowly start to thicken up. Lot of patience. Lot of patience. Remember, good things take time.
Image may be NSFW.
Clik here to view.
After 45 minutes, the mixture would start drying up. It will be gooey at this stage.
Image may be NSFW.
Clik here to view.
After one hour, the mixture would have dried considerably and there would not be any liquid left. It will be like the consistency of wet sand. Switch off the flame.
Image may be NSFW.
Clik here to view.
Apply ghee to a quarter sheet pan and dump the hot coconut burfi mixture on the sheet pan and spread it evenly with a spatula. Allow it to cool for one hour.
Image may be NSFW.
Clik here to view.
Mark with a knife and gently remove each piece to a serving plate or a storage container.
Image may be NSFW.
Clik here to view.
The burfi will keep in the refrigerator for up-to a week. Serve cold or at room temperature. You can sprinkle finely shredded pistachios as a garnish.
Happy Cooking!
Image may be NSFW.
Clik here to view.
- Measurements Used - 1 Cup = 250ml
- 4 cups (1 liter) Milk
- 3 Cups Fresh shredded Coconut (white part only)
- 2½ cups granulated sugar
- 4 tablespoons ghee
- 1 tablespoon ghee for sheet pan
- Shredded Pistachio for garnish
- Take a wide pan and add in the milk, sugar and fresh shredded coconut. Keep the pan on stove and start stirring on medium flame. If the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again. Keep stirring.
- It will start to bubble up after 15 minutes. The mixture will be watery at this moment. If at any point of time, the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again.
- After 30 minutes, add in the ghee and continue to stir. The mixture will slowly start to thicken up. Lot of patience. Lot of patience. Remember, good things take time.
- After 45 minutes, the mixture would start drying up. It will be gooey at this stage.
- After one hour, the mixture would have dried considerably and there would not be any liquid left. It will be like the consistency of wet sand. Switch off the flame.
- Apply ghee to a quarter sheet pan and dump the hot coconut burfi mixture on the sheet pan and spread it evenly with a spatula. Allow it to cool for one hour.
- Mark with a knife and gently remove each piece to a serving plate or a storage container.
- The burfi will keep in the refrigerator for up-to a week. Serve cold or at room temperature. You can sprinkle finely shredded pistachios as a garnish.
The post Easy Coconut Burfi or Thenga Burfi, Soft and Fudgy Burfi Recipe appeared first on Kannamma Cooks.