Ingredients
- Frozen / Fresh Coconut - 1 cup I used frozen
- Cardamom powder - 1/4 tsp
- Ghee- 2 tsp
- Milk - 1/2 tbsp optional
- Sugar - 1 cup
- Water - 1/2 cup
Instructions
- Thaw the coconut at 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 the sugar syrup starts boiling, add the 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 can make a ball out of it, switch off the flames.
- Transfer the mixture to a greased tray. Let it cool down for some time, and cut it into the desired shape
Video
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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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