Coconut burfi is a traditional and classic dish made in India during some special occasions and festival times. It is specially made for Holi and Diwali and has become a ritual at every home. It is essential to use freshly grated coconut to prepare this sweet recipe instead of using desiccated coconut or frozen coconut. You can serve this recipe as a snack in the pleasant evening or a party dessert.
Skill level: Easy
Cook time: 30 Mins
Ingredients:
• Fresh coconut, grated (3 cups)
• Sugar (1-/2 cups)
• Water (1/4 cup)
• Cardamom Powder (1 teaspoon)
How to Prepare:
• To start preparing this dish, initially, we need to prepare sugar syrup. For this, you need to heat the pan over a low flame, add some water and sugar into it and keep stirring until it becomes syrup stage.
• Now add cardamom powder and grated coconut into that syrup in a medium flame and keep stirring until it mixes well. After 10 – 15 mins, it will become thick and will make a gap between the mixture and pan. This occurs, because of the oil comes out from the coconut.
• Now switch off heat and stop stirring, because the consistency of this mixture will change or overcooked. Now take a tray and transfer this mixture into that and pour some ghee around that. After this chop, this mixture gently in the square shape and keep it aside for cooling.
• After 2 hours, you can partition that square pieces gently. And finally, your Coconut Burfi is ready to taste and to serve on some special occasions.
• And you can keep this burfi around 2 weeks with the aid of refrigerator and it becomes a sweetie snack for your tea time.
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Skill level: Easy
Cook time: 30 Mins
Ingredients:
• Fresh coconut, grated (3 cups)
• Sugar (1-/2 cups)
• Water (1/4 cup)
• Cardamom Powder (1 teaspoon)
How to Prepare:
• To start preparing this dish, initially, we need to prepare sugar syrup. For this, you need to heat the pan over a low flame, add some water and sugar into it and keep stirring until it becomes syrup stage.
• Now add cardamom powder and grated coconut into that syrup in a medium flame and keep stirring until it mixes well. After 10 – 15 mins, it will become thick and will make a gap between the mixture and pan. This occurs, because of the oil comes out from the coconut.
• Now switch off heat and stop stirring, because the consistency of this mixture will change or overcooked. Now take a tray and transfer this mixture into that and pour some ghee around that. After this chop, this mixture gently in the square shape and keep it aside for cooling.
• After 2 hours, you can partition that square pieces gently. And finally, your Coconut Burfi is ready to taste and to serve on some special occasions.
• And you can keep this burfi around 2 weeks with the aid of refrigerator and it becomes a sweetie snack for your tea time.
Follow on "Facebook", "Twitter", "Instagram" for daily updates. Leave a comment on any queries regarding this recipe
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