Home Diwali Special Coconut Burfi Recipe – Thengai Burfi Recipe | Easy Diwali Sweets Recipes

Coconut Burfi Recipe – Thengai Burfi Recipe | Easy Diwali Sweets Recipes

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Coconut Burfi / Thengai Burfi is hubbys fav and my MIL is an expert in making this. To me she makes the best coconut burfis – perfect in texture and shape too. As diwali is nearing, I wanted to try this simple and tasty sweet with easy to get ingredients too. I posted this long back since I updated with stepwise and new pics now, wanted to make it as a new post so here you go 🙂

Coconut Burfi Recipe – Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sweet | Recipe Cuisine: South Indian

Coconut grated – 1 cup
Sugar – 3/4 cup
Water – 1/4 cup
Cashews broken – 1 tbsp
Ghee – 2 tsp
Cardamom powder – 1/2 tsp [optional]

Method:

  1. Add little ghee, roast the broken cashews till golden brown and keep aside.Grease a plate/tray with ghee and keep it ready. Take wide bottomed non stick pan add sugar and water mix well till sugar dissolves completely and starts bubbling.
  2. Keep stirring continuosly, cook till a single string consistency : If you take a drop between your thumb and index finger you can see a single string forming as shown in the 2nd thumbnail – thats the right consistency. At this stage add coconut.You can even grind the coconut coarsely before adding it.
  3. Combine and keep stirring till bubbles star forming at the edges. At this stage add ghee.
  4. Then add cashews and cardamom powder and give a quick stir. After 3-5mins it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan – At this stage switch it off.
  5. Transfer the mixture to the tray and cut into squares when its still warm. Cool down completely then store it in airtight container.

I love it when it still warm, juicy yummy burfis!!!

My Notes:

  • While scrapping the coconut take care not to scrap till the brown sides.If you like ur burfi to be very fine then grind the coconut once in mixie, but I prefer the orginal coarse texture so didnt do it.
  • Testing the sugar syrup is not that difficult, First the sugar syrup becomes very sticky only then single string consistency is reached. If you are a first timer like me check it every now and then till the desired consistency is reached.
  • You can even roast the coconut separately before adding to the sugar syrup.
  • When the desired stage is reached act very fast and transfer to the greased plate, else the burfis would become hard.
  • Make sure you cool them only for 10 mins else marking pieces will be difficult.

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