Easy Diwali Sweet Recipe | Thengai | Nariyal| Coconut Burfi

Coconut Burfi is one of the tastiest and easiest Burfi anyone can prepare it in jiffy. It just needs very few ingredients and always available on your kitchen. So, why not try this super yummy Thengai | Nariyal Burfi as Diwali Sweet Recipe.

Ingredients:

• 2 cups fresh shredded Coconut
• 1 cup Milk
• 1 cup Sugar
• Cardamom Powder - A pinch

Time Required: 30-35 mins

Directions:

Step 01) Heat a heavy bottom pan in medium flame. Mix all the ingredients in the pan. Now let the mixture cook on medium flame. Keep stirring in between so that it doesn't stick to the bottom of the pan.

Step 02) After some time as the mixture starts to boil look out when the entire mixture comes together, hardens a bit and start leaving the pan.

Step 03) Remove from heat and pour the mixture on a greased plate. Let it cool for sometime i.e. when it is cool enough to touch ( after 2-3 mins.), cut out burfis with a sharp knife. If you let it cool for longer time, then the mixture becomes tough and burfis cannot be easily engraved.

This burfis can be stored for about 2-3weeks. Enjoy this simple quick awesome sweet recipe for Diwali or any festival and special occasions.

Tip:

1. If the burfi mixture is stuck to the greased plate, such that you can remove the burfis, then heat the pan for about 2 mins.
2. While grating coconut keep in mind not to grate the brown part, otherwise brown flakes can be seen in the burfis which is not a good sight. 

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7 Cup Burfi

7 Cup Burfi as the name imply, is made of seven cups of the total ingredients. There are many variations of this recipe; some fry the besan and coconut then mix with rest of the ingredients. But trust me; there is no need of this!!!  Read on how to make delicious 7 Cup Burfi.

Ingredients:

• 1 cup Ghee /Clarified Butter
• 1 cup Besan Flour / Chickpea Flour
• 1 cup fresh shredded Coconut
• 1 cup Milk
• 3 cups Sugar

 

 

Time Required: 30-35 mins

Method:

1) Heat a heavy bottom pan, pour half of the ghee and keep aside the rest. Mix all the ingredients in the pan.
2) Now let the mixture cook on medium flame. Keep stirring in between so that it doesn’t stick to the bottom of the pan.
3) After 20 -25 mins when the mixture starts to boil pour the remaining ghee. 
4) Let it cook, till the entire mixture comes together, hardens a bit and start leaving the pan. The mixture should become thick.
5) Now remove from heat and pour the mixture on a greased plate. Let it cool for sometime i.e. when it is cool enough to touch(don't cool it for long time), cut out burfis with a sharp knife. 
6) If you let it cool for longer time, then the mixture becomes tough and burfis cannot be engraved.

Tip: 

1)If the burfi mixture is stuck to the greased plate, such that you can remove the burfis, then heat the pan for about 2 mins.
2)While grating coconut keep in mind not to grate the brown part, otherwise brown flakes can be seen in the burfis which is not a good sight.

[Continue reading...]