Coconut Burfi
Ingredients
- 3/4 cup sugar
- 1/4 cup water
- a pinch of cardamom
- 2 drops rose essence
- 1 cup coconut freshly grated
- 2 tsp ghee
Instructions
- First, grate the coconut and keep aside. Also, grease a pan/plate/ bowl and keep aside.
- Then heat a pan in medium flame and add the sugar, water. Stir continuously until the sugar dissolves. Let it continue to cook until it reaches one-string consistency.
- Now add the rose essence, cardamom powder, and grated coconut and keep stirring continuously until combined well. After a couple of mins, you will see small bubbles forming.
- Now add the ghee and keep stirring continuously. At one stage the mixture will thicken and start to move without sticking to the side. This is the right consistency.
- Turn off the stove. Transfer the mixture immediately to the greased pan. Gently press on top to even it out. Wait for 2 mins to let it slightly cool down. Cut the burfi into small pieces using a greased knife.
- Allow the burfi to cool down completely to room temperature and enjoy.
Notes
Coconut Burfi
Coconut Burfi is an easy to make, delicious South Indian sweet made from freshly grated coconut and sugar. Perfect for celebrations
Notes
- One string consistency -> If you take a little bit of the sugar syrup between 2 of your fingers, as shown in the stepwise pic above, you should get one continuous string formed between your fingers.
- Before grating the coconut, I would scrape off the brown skin of the coconut. This will help give a pure white color to the burfi without any brown specs.
- The sugar syrup will be hot, so watch out while checking for one string consistency.
- Cut the burfi when it is still slightly warm. Once it cools down completely, you will not be able to cut it into pieces.
- Optionally garnish with chopped nuts, saffron.
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