Coconut Burfi is very easy to make. It is a common sweet recipe found throughout India. It is prepared specially for Deepavali or any other festivals.
I remember my mom used to prepare chakkali, kodubale, coconut burfi, nippatu and many more to eat in holidays. There was no reason or occassion to prepare and eat.
Grated Coconut 4 cups
Sugar 3 ½ cups
Cashew & Raisins 8-10 for garnishing
Cashew and badam powder 3 tsp (grind about 6-7 cashew and 5-6 badam)
Ghee 3-5 tbsp
Elaichi/cardamom powder ¼ tsp
In a mixie jar, put grated coconut and run for 10-20 seconds to make a coarse powder.
In a bowl mix sugar and coconut powder, close the lid and keep for 10 mins.
Melt ghee in a pan and fry raisins till golden brown.
Remove them in a separate bowl and keep aside.
Take a plate, apply ghee all over and on sides and keep ready.
In the same pan along with ghee, fry coconut sugar mixture in medium high flame for about 10-20 mins.
You can see the moisture in it drying.
You can see the coconut mixture leaves the sides and comes to a lump.
Add elaichi powder, cashew-badam powder and mix well.
Immediately transfer the mixture into the greased plate and spread evenly.
Allow to cool for 10 mins.
Now take a knife or cutter and cut into required shapes.
Garnish with raisins on each piece.
Coconut Burfi is ready to serve.
Coconut Burfi is liked by everyone irrespective of their ages. It is prepared and stored for upto 7 days and have whenever feel to eat.
If you overdo or overfry the mixture it will be caramelized. Cut into pieces at the right time otherwise you will not be able to get burfi’s and colour also changes. If you want the white coconut burfi do take care while scraping coconut, not to scrape the brown part. Use thick bottom pan or nonstick pan to avoid burning.