Coconut Burfi - A Mouth Watering Sweet Dish
Coconut Burfi is a universally popular dish prepared often on festive occasions with varying preparation styles. There are those who prepare it with condensed milk (skipping the sugar obviously), while there are others who use khoya (milk residue obtained after boiling the milk). No matter what process you use, I have seen this dish is always a sure thing. While I have used fresh coconut, you can alternatively go with desiccated coconut if you wish.
I have also used regular milk which I have thickened by boiling it - this adds a great richness to the burfis. The cardamom powder really adds an amazing flavor to it - I have gone with green cardamom as I have always found it to be more flavorful than other varieties of cardamoms. Additionally, I have given careful instructions on how to cook the burfi mixture right, as we want real juicy burfis which melt in the mouth. There's a variation towards the end where saffron milk is used to flavor up these burfis, which are then garnished with nuts (it's all down there).
So, let's sink our teeth into the recipe for these mouth watering burfis.
- 2 cups grated fresh coconut
- 1 1/2 cup sugar
- 1 ltr milk
- 3 tbsp pure ghee (clarified butter)
- 1/4 tsp cardamom powder
1. Boil the milk till it turns dense or thick in texture - in other words, boil it till it reduces to half the original quantity.
Instructions for cooking
1. Heat the ghee in a pan and add the grated coconut to it. Stir fry for 5 to 7 minutes on a slow to medium flame.
2. Now, add the milk to it and mix it well and keep stirring. You will notice that the milk gets absorbed soon enough by the coconut.
3. Then, add sugar to it, which starts melting, though the mix thickens soon.
Note: You can adjust the amount of sugar you add according to your preference.
4. Now, add cardamom powder to it. Keep stirring till the ghee starts separating from all sides. Switch off the flame.
Note: Do not dry the mixture too much or else it will solidify right then and there. There's more work to be done yet. The mix should be of a thick and pouring consistency - if you cook it too much, the burfis will turn out harder than they are known to be (oops).
5. Grease a thali or plate which has raised edges, with ghee, and pour the mixture into it. Flatten the entire surface with a flat spatula evenly.
6. After 5 minutes (let it solidify for a bit), use a blunt knife to cut the mix into square burfi pieces or shapes, though the shape you cut it is really up to you.
7. This mixture will begin to solidify as it cools.
Note: However, if you had cooked it less than it's supposed to be cooked till, and you see it doesn't solidify even after half an hour, don't lose sleep over it, boys and girls, just put it back in your pan and cook it for 3 or 4 minutes more, and go back to Step 5.
8. After it cools completely, carefully remove your burfi pieces into a serving dish.
9. Your scrumptious Coconut Burfis are ready.
Okay, a variation here where the burfis are flavored with saffron milk - for this preparation, soak 8 to 10 strands of saffron in a fourth cup of milk for at least 2 to 3 hours. For the garnishing, take 3 each, of pistachios, almonds and cashew nuts and crush them into little pieces (refer to the image below to get an idea of the size of the crushed nuts).
Add the saffron milk when you add the normal milk (as in Step 2 of the Instructions above), and follow the rest of the recipe as it is - except after Step 5 garnish it with the nuts and slightly press them with a flat spatula.
Your yummilicious Saffron flavored Coconut Burfis garnished with Nuts are ready.
This is my family recipe and I am glad to share it with all of you. It isn't all that tough, the Instructions ought to be clear enough above for you to get this perfect. Having these burfis takes me back to my childhood and all the festivals I used to have it on. One thing I can assure you is that if you do make these burifs, you'll keep coming back for more.
So, delve into the delicacies of these burfis, and enjoy.