Coconut burfi is my husband’s most favourite sweet. So, I made it today. Like all the burfis, it’s easy to make and yummy to eat. And thankfully, it did come out very well.
The creamy and beautiful looking burfi was soft , delicious with a melt in mouth texture. Trust me when I say that you can’t just stop with one:)
Grated coconut – 1+1/2 cups
Sugar – 2+1/4 cups
Milk – 1 tbsp
Ghee – 3 tbsps
Cardamom powder – 1/2 tsp
Milk powder – 1 tbsp
Grease a plate or a tray with ghee and keep it ready.
Grind the coconut coarsely without adding water.
Add sugar and 1 cup of water in a pan. Cook till the sugar melts completely and starts boiling. Add milk at this stage. All the dirt will froth up and float. Remove the scum. Strain the syrup.
Transfer the syrup to the pan. Let it boil till it sugar syrup reaches the one string consistency.
Reduce the flame and add the coconut and 1 tbsp ghee and mix well. Cook on a medium flame, stirring continuously and adding ghee little at a time,till the mixture thickens. Now add the milk powder and continues to cook till it froths up well and start leaving the pan.
Pour into the greased tray. Tap the sides of the to spread it evenly. Smoothen it with the back of a ladle. Let it cool for few mins.
Cut into squares or any desired shape.
When it cools down completely, store the burfi in an airtight container.