COCONUT BURFI RECIPE | THENGAI BURFI RECIPE - EASY DIWALI SWEETS RECIPES

Coconut burfi/ thengai burfi is very easy to make and only with few ingredients. I wonder why I have not attempted to make this before. My MIL is perfect in making ‘white’ burfis. And When she was here last month, I some how wanted to make her this burfi and learn it from her. But days flew away and we could not do it. Still after she left, I wanted to try it out myself and searched for white looking burfi recipe. And I found a simplest recipe/ method to do it in this site. So tried it and succeeded in very first attempt in this method. And I am sure next time I would get the whitest.
I personally some how dont like the brown parts of coconut in the burfi. It is a key to get white burfi. SO when you grate the coconut, take care not to scrap the brown skin along. There can be few variations in this burfi recipe. We can add few cashews or we can add few ‘pottu kadalai’ / fried gram dal. Both are nice in its own way. My MIL even adds a part of fine rava in this to give more volume without changing the taste. I made a simpler version and me and Vj loved it a lot and I am definitely going to make again and again. Also for this Diwali…

Coconut Burfi / Thengai burfi recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 10 mins    |  Cook time: 8 mins    |  Makes: 12

Ingredients

Coconut, grated	1 cup heaped
Sugar	1 cup
Elachi powder	2 pinches
Cashews	5
Ghee	1 tsp

 

Method

1. Take a pan and fry cashews till golden brown and set aside.Keep a tray ready greased. Heat coconut and sugar together. Mix well.
2. Continue heating with constant stirring in medium flame. the sugar will melt and form a thick liquid. Continue this until the mixture starts leaving the pan and forms a foamy whitish bubbles while stirring. Colour should not change. Add cashews, elachi lastly.
3. Pour immediately to the greased tray and level it with a greased aluminium foil to give it a smooth finish. Cut in to pieces while it is still warm. 

Notes

• The time taken to get the end consistency varies upon the pan thickness you use, heat and moisture in coconut.
• If you are going to add fried gram dal/ pottu kadalai, then add in place of cashews.
• If you set the mixture in tray for so long until it cools down, then it will be difficult make pieces.
• I used my pizza cutter for making pieces.
• If you keep stirring even after the consistency reaches, then the sugar will get caramelised and colour will start to change.

     That’s it! The sweet and flavourful mithai is ready! This stays good for even a week in shelf.

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