Coconut Burfi Recipe
Coconut Burfi is a popular Indian sweet made of pure fresh coconut. It is easy to make and less expensive as it does not require much of ghee. This Burfi is made during Diwali "The Festival of Lights".
Ingredients
| Desicated unsweetened coconut | 1⁄2 Cup (8 tbs) (Fresh coconut can also be used) | |
| Milk | 7⁄10 Cup (10.67 tbs) (whole milk or condensed milk can be used) | |
| Cardamom powder | 3⁄10 Teaspoon | |
| Sugar | 4 Tablespoon | |
| Crushed almonds | 3 | |
| Saffron strands | 1 Teaspoon (mixed in 2 tsp of hot milk) | |
| Ghee | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 298 Calories from Fat 186
% Daily Value*
Total Fat 22 g33.9%
Saturated Fat 18.3 g91.7%
Trans Fat 0 g
Cholesterol 5.4 mg1.8%
Sodium 28.1 mg1.2%
Total Carbohydrates 26 g8.5%
Dietary Fiber 5.2 g21%
Sugars 19.2 g
Protein 4 g7.6%
Vitamin A 0.9% Vitamin C 2.6%
Calcium 5.7% Iron 7%
*Based on a 2000 Calorie diet
Directions
Heat the ghee and add the dessicated coconut. Saute it well for 2 minutes. Do not allow it to turn brown.
Add the milk, cardamom powder, almonds, saffron and sugar.Allow it to boil. Stir it once in a while till it thickens and becomes dry and firm (like a fudge consistency) but still soft.
Pour into a plate already greased with a little ghee and with a flat spoon roll and pat out evenly in the plate. Cut it into diamond shaped pieces and let it cool. Do not remove it from the plate.
After it is completely cooled, put it in the refrigerator so that it sets in firmly and doesn't break.
Remove after 5-6 hours. Coconut Burfi is ready to eat.
Add the milk, cardamom powder, almonds, saffron and sugar.Allow it to boil. Stir it once in a while till it thickens and becomes dry and firm (like a fudge consistency) but still soft.
Pour into a plate already greased with a little ghee and with a flat spoon roll and pat out evenly in the plate. Cut it into diamond shaped pieces and let it cool. Do not remove it from the plate.
After it is completely cooled, put it in the refrigerator so that it sets in firmly and doesn't break.
Remove after 5-6 hours. Coconut Burfi is ready to eat.
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