COCONUT BURFI

Coming from a land of coconut trees where there is no paucity for coconuts, recipes using coconuts are plenty in number. Aside from being an important ingredient in spice mixtures, gravies and curries, sweet desserts are always mouth-watering. 

Let me put down one such common recipe that will fill your sweet tongue (in case, you are ;-)) for an evening or for a festive occasion. Anyone from North Arcot? Then claim the history of this recipe to your region.



For those who have access to or can get instant-grated coconut (moist or desiccated), this recipe is even made simple -- something you can prepare in minutes !!!!


Join me in enjoying the popular 'Coconut Burfi'.  By the way, the word Burfi is derived from the word 'Burf"- meaning "Snow". So, it actually refers to the 'snow white' coloured sweet coconut cakes, anglicized 'Coconut Fudge'. I am certain you will yearn for more after you read this !!

Chief cooking ladies of my family are so fond of this recipe that I have tried this from different hands. Here is my version.

Preparation Time : 10- 20 mins        Cooking Time: 45 mins               Makes: 30 small burfis

INGREDIENTS

2 cups grated coconut ( take only the white fresh portion if using fresh)
3 cups milk ( Optional ) Refer notes below
2 cups Granulated and coarse sugar (update )
2 tsp ghee + 1/2 tsp
1/2 tsp ground cardamom powder
1 fistful of chopped cashew nuts ( Optional)

METHOD


  • Grease a flat steel or aluminium tray with ghee and set aside.
  • Fry the chopped cashewnuts in half a tsp of ghee and set aside. 
  • Combine milk, sugar and grated coconut in a heavy- based pan or vessel and cook over moderate heat.
  • Keep an eye on the mixture else the milk will boil over.
  • As the mixture starts to thicken, add half of the chopped cashew nuts.
  • Continue to cook for 40 minutes. Add the cardamom powder. Cook further for another 5 to 10 minutes until the mixture does not stick to the vessel or pan anymore. 
  • Quickly pour the mixture into the greased tray and flatten the surface with a spatula. 
  • Cut into small squares or diamonds when still warm.
  • Cool and store in an airtight container and enjoy.



NOTES
  • Consume the Burfis within 3 or 4 days as Milk based sweets are perishable. As mentioned, milk is an optional ingredient. 
  • Burfis prepared without milk have a longer shelf life. 
  • The colour of the Burfi is slightly creamish. This is due to the caramelization of milk proteins and sugar.
  •  The Burfis will look real snow white if you exclude milk. 

Comments