Thengai burfi | Coconut Burfi | Nariyal Burfi
Thengai Burfi is a traditional Indian sweet prepared with coconut. Coconut burfi is a vegan 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.
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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
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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
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