Coconut Burfi popularly known as Thengai burfi or Thenga barfi is hubby’s favorite sweet and is one of my MIL’s specialty. To me she makes the best coconut burfi I have tasted so far, flaky, not too hard and perfect. Coconut Burfi is made at home during Diwali and on special occasions as it is quiet easy to make.
About Coconut Burfi
Burfi or Barfi is an Indian fudge which can be soft or hard. Coconut Burfi is a traditional Indian sweet made using coconut, ghee, sugar and cardamom powder with the addition of nuts which is optional. This sweet is popularly known as Thengai barfi or Nariyal barfi and one of the festive sweets that even beginners can try. Coconut Burfi is a delightful dessert that you can make for gifting purpose too. I learnt this recipe from my MIL who is an expert in making coconut burfi. This sweet can be made in many ways though the ingredients are almost the same. This recipe I’ve shared here is very easy and quick to make which comes together in just 20 minutes.
Coconut Burfi Video
This is the traditional way of making coconut burfi with just coconut, sugar and ghee as main ingredients. It just takes 15-20 minutes from scratch and one of the easy sweets that even beginners can try. So what are you waiting for?! Do try this easy and quick sweet for this Diwali and enjoy!
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Coconut Burfi Ingredients
Coconut – You can use freshly grated coconut or pulse it to make it fine and use it. You can even use desiccated coconut or dried coconut flakes too. Sugar – Use white granulated sugar, you can alternatively use jaggery too. Ghee – Use pure ghee for nice aroma. Cardamom powder – Cardamom powder is added very little as the main flavor is from coconut.
How to make Coconut Burfi Step by Step
1.Take coconut pieces and add it to mixer. 2.Grind it until slightly fine. You can use freshly grated coconut too. 3.Now measure 1 cup coconut and 3/4 cup sugar, set aside. 4.Brush little ghee in a tray and keep it ready. 5.Add 1 teaspoon ghee to a pan add 1 cup coconut. Saute for 2 minutes until moisture leaves. 6.Add 3/4 cup sugar to a pan along with 1/3 cup water. 7.Stir well until sugar dissolves completely. 8.Let the syrup boil. Keep stirring and checking in between. 9.Check for 1 string consistency. The string should not break in half it should stand for a second. If it breaks in half then its 1/2 string so cook for few more seconds to get 1 string consistency. 10.At this stage add sauteed coconut along with 1/4 teaspoon cardamom powder. 11.Mix it well. Keep cooking in low flame. 12.Add 1 tablespoon ghee. Mix well and cook until it becomes thick. 12.Cook until it becomes thick but in slightly flowing consistency more like thick halwa consistency. 13.Now immediately transfer the mixture to the greased tray. 14.Level it well using a spatula. Add nuts if you like. Set aside for 15 minutes. 15.When it is still warm mark pieces using a knife. It will look moist at this stage. Let it set at room temperature for 1 hour minimum. 16.This is after an hour, now the burfi is set completely. When you touch and see – it should not stick and will be hard. 17.Cut into squares. 18.Coconut burfi is ready! Store in a clean dry container.
Expert Tips
While scrapping the coconut take care not to scrap too deep. Discard the brown part use only the white flesh part. You can either grate coconut and use it but in that case also the shreds will be big so you can pulse it in mixer until slightly fine then use it. Testing the sugar syrup is not that difficult, First the sugar syrup becomes very sticky only then single string consistency is reached. If you are a first timer check it every now and then till the desired consistency is reached. Single string consistency the string should stand for a second that is the perfect consistency. Roasting coconut increases shelf life. While pouring it may look sticky and flowing but when set it will harden and become perfect barfis. When the desired stage is reached, immediately transfer it to the greased tray. Make sure you cool them only for 10-15 minutes then mark the pieces. But make sure to do the marking when it is still warm. Let it set for at least 1 hour then cut into pieces.
Serving & Storage
Coconut Burfi keeps well in room temperature for about 3 to 5 days and in fridge for 10 days.
1.What is the alternate to fresh coconut?
Fresh coconut is best to use for coconut burfi however you can use desiccated coconut or dried coconut flakes too.
2.What others can I add as variation?
You can add chopped ghee cashews fried cashews or even raisins. For a variation you can add tutti frutti at the last stage, mix and switch off.
3.How long does coconut burfi stay good?
Coconut burfi stays good for 3-5 days in room temperature and in fridge for about 10 days. If you have any more questions about this Coconut Burfi Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Coconut Barfi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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