COCONUT BURFI - THENGAI BURFI
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| COCONUT BURFI - THENGAI BURFI |
Being a Malayali, I can say if I love one Burfi, then it would be Coconut Burfi with its smell and taste of freshly grated coconuts. So is the love of a Keralite for Coconuts. Whenever I cook recipes with Coconuts, I can hear my kids saying, Thengya(തേങ്ങ) - you love anything with thenga(Coconut). Today is November 1st and Kerala Piravi - the birthday of God's Own Country. Here I come with a recipe, with one ingredient so synonymous to the land - Coconut(Keram).
DAIVATHINTE SWANDHAM
NATTINUM, NATTUKAARKKUM
KERALA PIRAVI ASAMSAGAL!!!
NATTINUM, NATTUKAARKKUM
KERALA PIRAVI ASAMSAGAL!!!
My hearty wishes on KERALA PIRAVI DAY.
When I wanted to make Coconut Burfi, the benchmark stood with how our neighbour Santhi Aunty's Thenga Burfi would be. The first time I tasted this humble sweet was when she gave a batch of homemade Coconut Burfi. Even once she made it for us at home. A traditional one prepared with just two main ingredients - Coconut, Sugar & Ya, don't forget to add Cardamoms! In my opinion, no Indian sweet is complete without a note of Cardamom in it(I can see my Son frowning now, he loathes the flavour of Cardamoms.)
Barf/Baraf means Snow, maybe the melt in the mouth texture of these Sweets has gained its name Barfi. A popular Indian Sweet prepared with a base ingredient like Milk/Milk Powder or with any Nuts or fresh Fruits. I think Indians had an exquisite talent to convert anything and everything into a Burfi/Barfi or into a Halwa, least to mention the Kheeers & Payasams. Most of the Burfi recipes stick on the norm of being melt-in-mouth, but contrary to the term, a Coconut Burfi cannot be melt-in-mouth. You would have those bits & pieces of freshly grated Coconut to chew upon in a Coconut Burfi. A quick fix recipe with minimal ingredients and above all a foolproof recipe.
Traditionally Coconut Burfi is prepared in one-string sugar consistency, but this recipe comes with an easy trick where you don't need any particular sugar string consistency to adhere. So, this Coconut Burfi recipe is yet another easy Indian Sweet a beginner can master even for the first time. A foolproof recipe, which needs just 3 Ingredients - Coconut, Sugar & a bit of milk with a mild note of Cardamom in it. If you need an extra crunchiness in Coconut Burfi, then go ahead and add a handful of nuts to it. I
have not added any nuts in this recipe. Some recipes even call for adding condensed milk & desiccated coconuts in it.
Coconut Burfi would be one main Sweet which would take a special place in a Sweet Plate during Diwali. Most of the households make this quick-fix sweet to add up to their Diwali delicacy. The reason is that a Coconut Burfi is an easy & simple recipe. It requires minimal ingredients & less time. And above all, this is a foolproof recipe. If you are in short of time or with an idea of adding up a few quick-fix delicacies for the upcoming Diwali, then this recipe would be an absolute choice. And above all, Coconut Burfi even lasts for a longer time.
For more INDIAN SWEETS, Click here...
Cuisine - Indian
Recipe Type - Sweet
Difficulty - Easy
Serves - 3-4
Author - SM
Preparation Time - 15 -20 Minutes.
Cooking Time - 20 -30 Minutes.
For more DIWALI RECIPES, Click here...
HOW TO MAKE COCONUT BURFI
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| COCONUT BURFI - THENGAI BURFI |
INGREDIENTS:
For Coconut Burfi:
Grated Coconut - 2 Cups
Sugar - 11/2 Cups
Milk - 1/4 Cup
Cardamom Powder - 3/4 Tspn
Ghee - 2 Tbspn
METHOD:
For Coconut Burfi:
- Heat Ghee in a heavy-bottomed/non-stick pan.
- Add 2 cups of freshly grated coconuts into it and fry it on a very low flame for a few minutes.
- The idea is to make the grated coconuts slightly dry. The colour shouldn't change.
- Now add 11/2 Cups of Sugar and mix well.
- Cook this on a low flame for few minutes(approximately 10-12 minutes) stirring it continuously, until the sugar dissolves and the mixture starts to thicken.
- Pour in 1/4 Cup of Milk & the Cardamom Powder. Give a quick stir.
- Cook this on a low flame for about 10-15 minutes, stirring it continuously.
- Let the mixture thicken & after minutes(approximately 5-7 minutes) it would start to leave the sides of the pan.
- The Burfi would start to move along with the spatula while you stir it.
- Now, switch off the flame.
- Meanwhile, grease a tray into which you are going to set the Burfi.
- Grease the tray with a little bit of Ghee.
- Pour the Coconut Burfi mixture into the greased tray, spread it out equally & level it up.
- Immediately, draw lines to make squares/diamond shape through the Coconut Burfi.
- Allow it to cool & leave it aside to set for about 45 Minutes - 1 Hour.
- Gently flip the Coconut Burfi and cut through the lines.
- If stored properly, lasts for about 3-4 days @ room temperature.
- Lasts up to 7 -10 days when refrigerated. Microwave for few second before serving.
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| COCONUT BURFI - THENGAI BURFI |
NOTES:
- I have used freshly grated Coconuts in the recipe. Can substitute 1/2 a Cup of fresh Coconut with desiccated coconuts.
- The first step of sauteeing the Coconuts is to make sure the freshly grated coconuts turns slightly dry.
- The colour shouldn't change.
- Adjust the amount of sugar to suit your preference.
- Cook Coconut Burfi, stirring the ingredients continuously throughout the process.
- Use a heavy-bottomed well seasoned Kadai or preferably a non-stick pan to cook this Burfi.
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