COCONUT BURFI
Ingredients
- 1 heaped Cup grated coconut, ( use only white gratings )
- 3/4 cup Sugar
- 2 tbsps Milk, ( optional )
- 1/2 tsp cardamom powder / elaichi powder
- a pinch Edible camphor / pachha karpoora, - ( optional )
- 1 tsp Ghee, to grease
Instructions
- Transfer grated coconut to a mixer container.Run it in mixer just once so that you get fine gratings.
- Grease a plate with little ghee.
- In a heavy bottom kadai / pan , add grated coconut,milk and sugar .Mix well. Cook it in slow to medium flame stirring in between.
- Sugar will begin to melt after some time. Continue to stir in between.
- After some time, you will see that coconut n sugar mixture is thickening. Add elaichi powder and edible camphor.Mix well. From this stage stir continuously on a low flame.
- Once the mixture starts leaving the surface and becomes a single lump , its done.
- Transfer to the greased plate .
- Using a spatula spread it evenly to get desired thickness. Smoothen the surface using the base of a greased cup. When still warm, make markings of desired shape and size.
- Coconut Burfi is ready. Stays good without refrigeration for max 8-10 days.
Notes
- While grating the coconut make sure you don’t use the black portion. This will give you a white Coconut Burfi.
- As per my mom , addition of milk makes cocnout burfi extra white. So i add always n yes i do get white burfi. But its left to you, you can omit. Addition of milk is optional.
- Once the mixture becomes a single lump, don't overcook. Else you will not be able to spread the mixture and your burfi will become hard and crumbly.
- The above quantity makes about 7-8 pieces. And time required for making this is about 15 mins.
- In case you are in a place where fresh coconut is not available, u can use desiccated coconut.