Coconut Burfi

Other names - Thenga Burfi / Thenga burbi

Prep Time: 15 min
Cooking Time: 40 min
Yields: approx 15 to 20 pieces

Ingredients

1. Fresh grated coconut - 2 cups2 cups grated coconut
2. Cardamom powder - 1/2 tsp
3. Sugar - 1.5 cups
4. Water - 1/2 cup
5. Melted ghee - 4 to 5 tbsp + to grease plate + to grease spatula

Method

1. Grease a small sized thaali/plate with melted ghee & keep aside.
2. Heat a kadai on medium flame, add sugar and water; stir well until all the sugar has completely dissolved.
3. Bring to boil & cook sugar syrup to 2 string consistency.
4. Take a drop of the syrup on a plate, allow to cool, touch with your index finger & stretch it in between your index finger and the thumb.
5. The syrup should form at least 2 to 3 thin thread like strings; this whole process takes about 15 min.
6. At this stage, immediately add the grated coconut, ghee and cardamom powder and fold well.
7. Stir & fold continuously at regular intervals for about 15 min until the mixture appears thick and starts leaving the sides of the kadai.
8. Switch off gas & transfer contents immediately on to a greased thali and spread out evenly with a greased spatula.
9. Let it become warm; cut them using a sharp knife as per desired shapes & sizes.
10. Allow to cool; store in a dry, air tight container.
11. Stays fresh for a week when stored at room temperature.

NOTE

• If you do not have a spatula, can use the plastic knife provided by the retail showrooms along with Mixie & Wet grinder packages.