Coconut Burfi is a very tasty and famous Indian dessert made of fresh coconut. Itis one of the varieties of burfis available. This consists much of fat and cholesterol. Coconut burfi is very cheap as it does not require ghee for preparation. This is classified as sweet or dessert eaten as tiffin in the evening. Coconut burfi recipe takes 30 minutes time for cooking. The burfi is called by the name Khobbri mithai in Kannada and Naralachi Vadi in Marathi. Coconut burfi remains fresh for at least 15 – 20 days so that you can serve it to the guests whenever required. The recipe is very simple.
Ingredients to make Coconut Burfi
Grated Coconut – 2 cups
Sugar- ½ Cup
Condensed sweet milk
Toasted coconut Flakes – 2tbsp
Procedure to cook Coconut Burfi
Toast 2 tsp of coconut flakes in a small skillet at minimum heat till they turn into golden brownish colour. Then keep it separate for garnishing. Add sugar if it is required. Take condensed milk and sugar in a sauce pan at low medium flame. Stir the sugar is dissolved. After some time add coconut and stir nicely so that all the liquid ingredients are soaked and clumped together. Finally add cardamom powder and leave for cooling. Distribute the warm coconut equally on a buttered tray for at least 1/4 inches thickness. It should not be more than ½ inches. Garnish with toasted coconut flakes and keep it for cooling. Cut into shape of diamond and store in an air tight container in refrigerator.
Coconut burfi is easy to prepare. The flavour and taste of this dish is unique.