Coconut Burfi – Thengai Burfi – Diwali Sweets

Coconut Burfi is a very simple and quick to make sweet. With Diwali coming up, I have just started my preparations. This can be made in about 30 mins and suits well if u are looking for a quick one. All u need are simple ingredients. There are a few variations that u can try too – browse down to the tips section. This is a traditional version. Check my Coconut Laddu which uses condensed milk and can be made in just 15 mins. Post with video 🙂

Here is the video..

Now to the recipe.

[Preparation Time-10 mins : Cooking Time- 25 mins]

Coconut Burfi Ingredients:

• Coconut – 1 cup (fresh & grated)
• Sugar – 3/4th cup
• Milk – 3/4th cup (optional-check tips)
• Cardamom powder – a pinch
• Ghee – 1 tsp

Method:

• Take a pan and add the grated coconut, milk & sugar – all in one go. Mix well in medium flame.

• First it will get watery, continue to boil until it gets thick, say about 15 mins. Stir occasionally so that the milk does not boil over.

• Add ghee & cardamom powder and mix well. Cook until it starts leaving the sides of the pan and looks like a mass. Switch off.

• Meanwhile grease a plate with little ghee and transfer the mixture to the plate. Level it and let it cool a but. Slice it and enjoy.

Thats it! Yummy Coconut Burfi is ready!

Enjoy this Diwali..

Tips:

1.  Adding milk reduces the shelf life of this Coconut Burfi. U can skip it if u dont want. Stays good for 4-5 days & upto 10 days if not using milk.
2. The addition of milk gives it a soft, juicy texture.
3. U can grind and add 5-6 cashew nuts along with the coconut and skip milk. It will help to keep the texture soft.
4. Use only the white part of the coconut to get white colour burfi.
5. We prefer a soft, juicy & fudge like texture as in the picture above. Cook it for a few more minutes if u prefer a firm burfi.

– By Sundari Nathan