Easy to do Coconut Burfi recipe. Thengai burfi as its called in Tamilnadu, this is a delicious never fail dessert sweet. Burfi made with milk.
- Measurements Used – 1 Cup = 250ml
- 4 cups (1 liter) Milk
- 3 Cups Fresh shredded Coconut (white part only)
- 2 1/2 cups granulated sugar
- 4 tablespoons ghee
- 1 tablespoon ghee for sheet pan
- Shredded Pistachio for garnish
- Take a wide pan and add in the milk, sugar and fresh shredded coconut. Keep the pan on stove and start stirring on medium flame. If the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again. Keep stirring.
- It will start to bubble up after 15 minutes. The mixture will be watery at this moment. If at any point of time, the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again.
- After 30 minutes, add in the ghee and continue to stir. The mixture will slowly start to thicken up. Lot of patience. Lot of patience. Remember, good things take time.
- After 45 minutes, the mixture would start drying up. It will be gooey at this stage.
- After one hour, the mixture would have dried considerably and there would not be any liquid left. It will be like the consistency of wet sand. Switch off the flame.
- Apply ghee to a quarter sheet pan and dump the hot coconut burfi mixture on the sheet pan and spread it evenly with a spatula. Allow it to cool for one hour.
- Mark with a knife and gently remove each piece to a serving plate or a storage container.
- The burfi will keep in the refrigerator for up-to a week. Serve cold or at room temperature. You can sprinkle finely shredded pistachios as a garnish.
Note on Fresh Shredded Coconut: Please shred only the white part of the coconut meat being careful not to scrape out the brown outer skin. The brown part is hard and does not give a smooth mouth feel for the burfi. So spend time to get rid of the brown skin.
- Category: Sweets, Desserts
- Cuisine: South Indian