Fresh coconut burfi

FRESH COCONUT BURFI / KOPRA PAK / NARIYAL BURFI

BY SHWETA GALINDE

Sweets made with Coconuts have wonderful taste with a pleasing aroma. You can make different kind of sweets from coconut.

Coconut burfi is a delicious south Indian Sweet recipe made with coconut, sugar, milk and cardamom powder. It is one of the most commonly made sweet during festivals & celebrations in South India. 

Coconut Burfi is a traditional sweet which is very easy to make with very few ingredients and that too under 20 minutes.

BENEFITS OF COCONUT – Coconuts are especially high in manganese, which is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol ( 8 ). They’re also rich in copper and iron, which help form red blood cells, as well as selenium, an important antioxidant that protects your cells.

INGREDIENTS

• Freshly grated coconut – 11/2 cup
• Sugar – 1 cup
• Milk – ¼ cup
• Fresh cream – 1 tbsp
• Cardamom pwdr – a pinch

PREPARATION

1. Grate the coconut , avoid the outer brown part .
2. Grease a tray / plate .

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METHOD

Take the grated coconut + sugar + milk in a thick bottom / non stick wide pan.

Mix well.

Place on medium flame .

Stir continuously and cook .

Stir and cook till the sugar melts completely and the mixture thickens .

Add the cream and give a mix .

Again stir and cook till the mixture starts leaving the pan .It will form a foamy whitish bubbles while cooking .

See that the colour doesn’t change .

Finally add the cardamom pwdr and give a mix.

Immediately transfer the mixture to the tray and flatten it with a spatula .

After 5 mins give cuts .

Allow it to cool for 10 mins .

Once done , its is ready to serve .

Shelf life 1 week in refrigerator .

NOTES

1. We can also add fried cashews .
2. Instead of fresh coconut we can use dessicated coconut .
3. Its better to give cuts before it dries completely .once done immediately transfer to the tray else the mixture will get over cooked and change colour.
4. The coconut should be finely scraped , else just blend once in misxie.
5. Avoid the brown part while scraping the coconut to get white burfis .
6. The whole process has to be done on low flame .
7. If it is not cooked well , then it will not form shape .rectify by cooking again
8. If you overcook ,then the mixture will become dry and crumbly . Rectify it by adding 2 or 3 tbsp milk and cooking again.
9. For colourful burfis add a pinch of any food colour.

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