Easy Coconut Burfi Recipe is one of the simplest of all sweets that you could ever make. It is so simple that it is almost like bringing together the ingredients, mixing and eating them! :)
Keyword Coconut Burfi
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Homemade Cuisines
1cupFreshly Grated Coconut
Take a stainless steel plate and grease it thoroughly with ghee as shown. This is where we pour the hot molten coconut burfi to allow it to set later.
In a frying pan, add the freshly grated coconut and fry for 10 minutes until all the moisture is removed and the coconut becomes powdery as shown. Do this in low flame and move the coconut to another bowl once done.
Add ghee to the same frying pan, heat it and fry the cashew pieces until they turn golden brown. Once done move the cashew pieces to another bowl.Leave the remaining ghee in the frying pan.
Now add water to the ghee in the frying pan and allow it to heat for 5 minutes. Then add sugar to this and keep stirring until the sugar dissolves.
Keep heating the sugar/ghee in the pan until the syrup gets into a single string consistency as shown!Once done, switch off the flame.
Now add the fried coconut and keep mixing thoroughly until the sugar syrup and coconut combined and forms a paste.
Now add the fried cashew pieces to this and keep mixing.
After 10 minutes, move the coconut burfi from the pan to the greased plate.
Set the burfi tight together and make the pieces using a knife while the burfi is still hot. If you allow it to cool, then cutting into pieces will not be possible.
Allow it to cool and set after cutting to pieces. Once set, take the pieces one by one and move it to another bowl.The tasty burfi ready to serve.
Since there is no moisture (we used ghee remember, and not milk), this burfi will long laster if you use an airtight container. You don't even need to move this to a refrigerator.
The coconut should be a fresh coconut and we should grate and use immediately. This will allow the coconut to retain its natural sweetness which is very important.
The coconut should not be a young coconut, the flesh should be thick, else the burfi will not be chewy or cracky.