Thengai Burfi | coconut burfi | Coconut cake | south Indian sweet recipe with step by step pictures and video recipe. Check out the thengai burfi and If you like the video pls SUBSCRIBE to my channel
Thengai Burfi | coconut burfi | Coconut cake | south Indian sweet recipe | nariyal Burfi | coconut fudge is a traditional Indian sweet prepared with coconut. Coconut burfi is a delicious dessert prepared with just two ingredients.
Nariyal burfi stays good for weeks. Burfi can be prepared within 15 minutes. Coconut fudge is a great recipe to try out for beginners. This chewy and tasty sweet is great for any occasion. I prepared this Thengai burfi with frozen coconut.
I am back with yet another sweet recipe. When I was in school there is one Tamil channel in which they put everyday movie based on a theme like rajini vaaram, kamal vaaram (week). After the fudge post I was in a big dilemma in choosing my next post. I noticed many recipes in one category like sweet, kuzhambu, rice, tiffin etc.
I was telling this to hubby and he was kidding why can’t you post “Sweet month”, “Kuzhambu month” like that. I had a good laugh at his idea but after some thinking here we are in “Sweet February”. Yes that’s the name I came for this month (I know I can do a better job when it comes to naming🤣) You are going to see couple of sweets going forward 😋 if you have a sweet tooth like me this is definitely a treat.
Growing up Coconut burfi is one of the most common sweets prepared at home. Be it Diwali or any Pooja prasadam, Thengai burfi is one easy sweet to consider. Amma also thinks about burfi when she has excess coconut at home. Here I buy frozen coconut for everyday cooking. Now a days whenever Amma travels to see me she makes sure she prepares a batch and brings it home. I tell her to try it with frozen coconut.
This year I told her to try, and I so happy we did. From now on I can enjoy my favorite Sweet with a frozen coconut in my freezer. During my initial days of cooking I was bit hesitant when it comes to doing traditional sweets, thinking about string consistency. Coconut burfi is a simple sweet which can be prepared in a jiffy.
Thengai burfi | Coconut Burfi | Nariyal Burfi
Ingredients
- Frozen / Fresh Coconut - 1 cup
- Cardamom powder - 1/4 tsp
- Ghee - 2 tsp
- Milk - 1/2 tbsp optional
- Sugar - 1 cup
- Water - 1/2 cup
Instructions
- Thaw the coconut in room temperature for about 30 minutes
- Grease a plate/tray with 1 teaspoon ghee and set aside
- In a wide non stick pan add water and let it boil
- Add sugar and mix well and let the sugar syrup boil
- Once when the sugar syrup starts boiling, add grated coconut; stir the mixture well
- Add ghee,cardamom powder and milk; mix well
- On a medium flame cook till the coconut mixture starts foaming and leaves the sides of the pan. Take a small mixture and if you are able to make a ball out of it, switch off the flames.
- Transfer the mixture to greased tray. Let it cool down for sometime, cut into desired shape
Video
Notes
- Milk reduces the shelf life of the burfi. If you want to store the burfi for a longtime skip milk
- Burfi status good for up to 2 weeks without milk
- Milk gives nice white color for the burfi. Also if you are doubtful about the impurities in sugar add milk in sugar syrup. If it contains any impurities it will settle at the toP
- Thaw the coconut in room temperature well before using it
- Cool the burfi and transfer it to a airtight container
- Use unsweetned coconut
- Adjust the sugar according to your sweetness
- For vegan version use coconut oil instead of ghee
Ingredients:
Frozen / Fresh Coconut - 1 cup (I used frozen)
Cardamom powder - 1/4 tsp
Ghee- 2 tsp
Milk - 1/2 tablespoon (optional)
Sugar - 1 cup
Water - 1/2 cup
How to make Thengai burfi:
- Thaw the coconut in room temperature for about 30 minutes
- Grease a plate/tray with 1 teaspoon ghee and set aside
- In a wide non stick pan add water and let it boil
- Add sugar and mix well and let the sugar syrup boil
- Once when the sugar syrup starts boiling, add grated coconut; stir the mixture well
- Add ghee,cardamom powder and milk; mix well
- On a medium flame cook till the coconut mixture starts foaming and leaves the sides of the pan. Take a small mixture and if you are able to make a ball out of it, switch off the flames.
- Transfer the mixture to greased tray. Let it cool down for sometime, cut into desired shape
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The burfi is just perfect!
This Thengai Burfi/coconut burfi sounds so delicious - so few ingredients - so glad you and your Amma made this with frozen coconut - it's so easily available here!