Coconut Burfi is a classic and traditional recipe of an Indian sweet that is prepared during festivals and special occasions. Coconut and festivities go hand in hand because the sweets made from them are auspicious and are used as offerings at sacred rituals performed during festivals. Indian desserts can be daunting and difficult. But this one is such a winner. This is my mom’s specialty sweet. She makes it the best in the world. No one can match it. I love it!!!

Ingredients:

2 cups fresh grated coconut,
3 cups granulated sugar,
2 cup milk,
2 tbsp pure ghee,
1-2 tsp cardamom powder,

Before you start:

• Keep a 10 – inch steel plate or square baking tray greased with ghee ready.

 

1. In a big heavy bottomed kadhai, put the grated coconut, sugar, and milk. Put it on high flame and mix well. Allow it to come to a boil.
2. Simmer it and leave it to cook. This will take a good 20 mins. So you have to be patient. Just keep mixing it once in while.
3. You will see that the color of the mixture starts to become golden in color and thickens quite a bit.
4. Add the ghee and cardamom powder and keep stirring continuously.
5. At this stage you need to be very attentive. The mixture will start to froth and crystalize on the sides of the kadhai. Keep scrapping off the sides and stir continously.
6. You know its ready when you pass the laddle from the center and the mixture takes a while to come together. Also the color would be a deep golden.
7. At this stage quickly turn off the heat and pour this into the greased plate.
8. Gently flatten out the mixture evenly and allow it to cool slightly.
9. Insert a kinfe at the edge of the plate and if it comes clean, then this is ready to be cut into pieces.
10. Cut into shape and size of your choice. I chose to cut them into small squares.
11. Store in an airtight container.

Things to keep in mind while making this Burfi

• If the mixture is furiously bubbling up while cooking, reduce the flame to low and cook on low flame.
• The timing may not be exact as each and every stove is different. Its only an approximate gauge. Look for the texture as mentioned in the picture at each stage.
• Be Patient! Remember, Indian Sweets are a labor of love.

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. Shred the coconut and set aside.