Coconut Burfi

தேங்காய் பர்பி (Coconut Burfi)

Coconut burfi is a famous Indian snack. There are many variations in this burfi, like using condensed milk or using regular milk or using coconut with skin off, etc. But I usually follow very simple method to prepare the burfi. Coconut burfi is my favourite childhood snack, orange and white colour burfi are available on that time. I wish to buy the colorful barfi.
Follow my instructions properly and you’ll get perfect results.

Ingredients for Coconut Burfi

Coconut – 1 cup (shredded)
Sugar – 3/4 cup
Milk – 1/4 cup
Ghee – 1 tsp
Cardamom – 1

Directions

Take the shredded coconut in a mixie jar.
Pour the milk into the same jar.
Give a small pulse to mix both coconut and milk.
Heat a pan and add the ground coconut and milk mix.
Add sugar and mix everything well.
Change the flame into medium and stir without leaving hand.
When the mixture thickens, add crushed cardamom and ghee.
Take a plate and apply little bit of ghee over a plate.
Stop the flame and transfer the burfi into the plate (check picture for the consistency).
Use knife and make line over the burfi (don’t try to cut).
Allow the burfi to completely cool down.
Cut the burfi into whatever sizes you want.
Coconut burfi ready.

Notes

If you stop cooking before the consistency, you can’t get pieces of burfi.
If you keep on cooking after the consistency, your burfi becomes crumbles.
Ghee and cardamom are optional.
You may use dedicated coconut for this recipe.