wellhealthorganic.com Coconut Burfi: Delight in the exquisite flavor of this Coconut Burfi, a luscious fudge that simply melts in your mouth, crafted with a blend of sweetened condensed milk, milk, and desiccated coconut.
Coconut Burfi
- Preparation Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Cuisine: Indian, Maharashtrian
- Course: Sweets
- Diet: Gluten Free, Vegetarian
- Difficulty Level: Moderate
Ingredients:
- 1 cup heaped desiccated coconut, unsweetened and finely textured
- ¾ cup whole milk
- ¾ cup sweetened condensed milk
- ½ teaspoon cardamom powder or crushed green cardamoms (3 to 4)
- ½ teaspoon rose water (optional)
- 1 tablespoon sugar (optional)
- 1 tablespoon Ghee (clarified butter)
- 12 to 15 saffron strands, crushed, or 2 to 3 pinches of ground saffron powder (optional)
- 8 to 10 cashews, halved or chopped (optional)
Also Read: Kanchipuram Idli
Instructions:
Preparation:
- Heat the milk either in the microwave or on the stovetop until warm.
- In a bowl, combine the desiccated coconut with the warm milk. Mix well, cover, and set aside for 1 hour. If using fresh coconut, skip this step of soaking in warm milk.
Making Coconut Burfi:
- Grease a baking tray or steel plate with ghee or neutral-flavored oil.
- Heat ghee in a pan. Add the milk-soaked coconut and sauté on low heat for 2 to 3 minutes, stirring to combine.
- Add the sweetened condensed milk, stirring thoroughly. Cook on low heat, stirring frequently.
- Optionally, add sugar followed by cardamom powder. Continue cooking and stirring until the mixture thickens gradually.
- Ensure the mixture doesn’t stick to the pan bottom. As the burfi mixture thickens, tiny drops of ghee will start to release from the sides. This process takes approximately 20 to 25 minutes on low heat.
- Stir in rose water if desired.
Setting Coconut Burfi:
- Pour the burfi mixture into the greased tray or thali.
- Optionally, sprinkle saffron powder on top or press halved/chopped cashews onto the surface.
- Let the mixture cool down entirely at room temperature.
- Once cooled, slice the burfi into pieces and serve.
Also Read: Pachadi
Storage Note:
- Coconut Burfi can be refrigerated and stays fresh for 1 to 2 days.
Notes:
- If desiccated coconut shreds are large, grind them to a semi-fine texture in a mixer-grinder.
- For fresh coconut, skip soaking in warm milk and use approximately ¼ cup grated coconut.
- Ensure the burfi mixture is properly cooked until it comes together in the pan and ghee starts releasing from the sides to ensure it sets properly upon cooling.
- Any good brand of sweetened condensed milk can be used.
- The recipe can be easily scaled up for more servings.