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First things First!! Wishing everyone a very Happy Diwali!! Believe you are celebrating this day with high spirits. Though it is not a holiday here in US we are celebrating with friends (miss family very much). I made this Coconut Burfi as a part of my Diwali Sweets and Snacks. This is again a recipe from Grandma. I never knew this burfi was so easy to make with only 5 ingredients and can be done with less effort compared to other Indian Sweets.
I think this is the first time I am posting in my blog 3 days in a row..Hmm.. Festival Spirit!!
Ingredients:
Cooking time - 35-40 mins; Gives 12-14 2" squares
Coconut grated (just the white part) - 3 1/2 cups - loosely packed
Sugar - 2 1/2 cups
Water - 1 1/4 cups
All-purpose flour / Maida - 2 tbsp
Cardamom powder - 1/2 tsp or less
Ghee - 1 tbsp + more to grease the pan.
Method:
Get all the ingredients ready and grease base and sides of a square pan with ghee. Pulse the grated coconut in a blender for a few seconds. Heat a heavy bottomed pan and mix the sugar and water until the sugar is dissolved. Continue boiling the sugar syrup for about 15 minutes in medium to med-high flame. Have a bowl of cold water by the side. After 15 minutes of boiling the syrup put about a drop of it to the bowl of water. If the syrup dissolves in the water continue the boil. Check with water drop method once every 2 minutes to see if the dropped sugar syrup can be made to a soft ball. At this stage add the coconut and mix well. Continue cooking in medium heat. Take caution as the mix splatters at this stage. After about 5 mins add the maida, it helps thickening of the burfi and gives the bright white color. Keep folding and stirring until it comes together. Add the cardamom powder and ghee and keep stirring till it becomes a big mass. Pour it to the greased pan and smoothen and spread the top based on desired thickness. Allow it to set for about 15 mins and cut into desired shapes. Cool completely and store in air-tight box for a couple of days. Can be stored for a week in the refrigerator.
Note: Freshly grated white part of the coconut is preferred, but frozen works perfectly fine. I used frozen 340g bag which I thawed to room temperature and measured to about 3 1/2 cups. Reduce the sugar by couple of tablespoons if you want it subtly sweetened.
I am sending this scrumptious sinful sweet delight to
Diwali Special - Sweets & Savories event by Radhika
Serve It - Festival Potluck event by me & Denny
Healing Foods - Coconut event by Siri & Sukanya
Only Sweets & Desserts event by Pari & Gayathri
My Diwali My way event by Khushi
Diwali - Festival of Lights event by Anu.
I think this is the first time I am posting in my blog 3 days in a row..Hmm.. Festival Spirit!!
Cooking time - 35-40 mins; Gives 12-14 2" squares
Coconut grated (just the white part) - 3 1/2 cups - loosely packed
Sugar - 2 1/2 cups
Water - 1 1/4 cups
All-purpose flour / Maida - 2 tbsp
Cardamom powder - 1/2 tsp or less
Ghee - 1 tbsp + more to grease the pan.
Get all the ingredients ready and grease base and sides of a square pan with ghee. Pulse the grated coconut in a blender for a few seconds. Heat a heavy bottomed pan and mix the sugar and water until the sugar is dissolved. Continue boiling the sugar syrup for about 15 minutes in medium to med-high flame. Have a bowl of cold water by the side. After 15 minutes of boiling the syrup put about a drop of it to the bowl of water. If the syrup dissolves in the water continue the boil. Check with water drop method once every 2 minutes to see if the dropped sugar syrup can be made to a soft ball. At this stage add the coconut and mix well. Continue cooking in medium heat. Take caution as the mix splatters at this stage. After about 5 mins add the maida, it helps thickening of the burfi and gives the bright white color. Keep folding and stirring until it comes together. Add the cardamom powder and ghee and keep stirring till it becomes a big mass. Pour it to the greased pan and smoothen and spread the top based on desired thickness. Allow it to set for about 15 mins and cut into desired shapes. Cool completely and store in air-tight box for a couple of days. Can be stored for a week in the refrigerator.
Note: Freshly grated white part of the coconut is preferred, but frozen works perfectly fine. I used frozen 340g bag which I thawed to room temperature and measured to about 3 1/2 cups. Reduce the sugar by couple of tablespoons if you want it subtly sweetened.
Diwali Special - Sweets & Savories event by Radhika
Serve It - Festival Potluck event by me & Denny
Healing Foods - Coconut event by Siri & Sukanya
Only Sweets & Desserts event by Pari & Gayathri
My Diwali My way event by Khushi
Diwali - Festival of Lights event by Anu.
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