This is a milky white, gooey sweet which just melts in the mouth. Fresh coconut is used in this recipe. This Burfi doesn’t require too much work or time in the kitchen nor does it require great culinary skills. As coconut is found abundantly in the South, this sweet is prepared regularly in most households . Coconut is a coolant and easy to digest and they are used in almost all curries in the South of India. Consumption of the coconut kernels boosts immunity , helps in infection of stomach and urinary tract and keeps the bone healthy.
Ingredients
- Cococnut gratings from two big coconuts, 5 cups( heaped)
- Sugar 3½ cups,
- Cashew nuts 20,
- Cardamom 1/2 teaspoon,
- Ghee ¼ cup.
Method
- Keep a greased tray or a plate with edges ready to transfer the burfi to cool.
- In a pan add 1 tablespoon of ghee and shallow fry the cashew nuts, remove and keep aside.
- Boil 1 cup of water, add the sugar. Let it dissolve well anda thick syrup forms.
- As it bubbles and white froths comes up, remove the froth with a spoon.
- Add the grated coconut and give a stir. As the sugar gets absorbed and it becomes hard , add ghee and stir again with a flat spoon, till the whole mixture swells up.
- Add cardamom powder.
- Transfer to a greased plate and tap it gently, as it settles into evenly.
- Cut into squares or shape of your choice. After they cool well, remove and store .
- Yummy burfi is ready to eat.
- Make sure while cooking the burfi the heat is kept low or medium.
- Water can be replaced by milk too (of the same quantity).
- Decorate the coconut burfi with slivers of almonds, pistachios.
- Also while grating the coconut care should be taken to not to grate bottom part of coconut. But if you have scraped them, use them, however the color of the barfi will be a little brown.