Nariyal burfi or Coconut burfi is a simple sweet made with
very few ingredients like grated fresh coconut, sugar and milk. It is one of
the simplest traditional Sweet Recipes made for festive occasions. To make
coconut burfi we do not need to check
any string consistency, this makes it more simpler for beginners. I have
used fresh grated coconut but you can also make it with frozen desiccated
coconut. Coconut burfi is one of the
most favourite sweet of my daughters and I used to make it most often for Raksha
Bandhan.
INGREDIENTS:
2 Cup fresh grated Coconut
1 Cup Sugar
½ Cup Milk at room temperature
¼ teaspoon Cardamom Powder
1 teaspoon chopped Pistachios for garnishing
2 tablespoon Ghee
METHOD:
STEP 1 – Take fresh Nariyal cut into pieces. Remove the
brown surface from it.
STEP 2 – Grate it with a grater and keep aside.
STEP 3 - In a wide kadai, add ghee and let it melt.
STEP 4 – Add grated coconut, milk and sugar together and mix
well.
STEP 5 – Roast it and cook it with continuous stirring.
Grease a tray or plate with ghee and keep aside.
STEP 6 – Keep stirring it, after 3-4 minutes the mixture
will be more liquidy because sugar starts melting.
STEP 7 – Now keep roasting it until the moisture gets dry.
[You will see some big bubbles on the sides first, keep roasting and afterwards
you can see the size of the bubbles minimised.]
STEP 8 – After that you have to roast for 2 minutes.
STEP 9 – When you see all moisture dried up, and the mixture
starts leaving the sides and does begin to bind switch off the flame. It will
take approximately 15-20 minutes.
STEP 10 – Transfer the mixture on a greased tray and spread
it evenly with the spatula or a flat based katori.
STEP 11 – Sprinkle the chopped pistachios and press it
lightly.
STEP 12 – Cool it for 10 minutes and give the cuts.
STEP 13 – Keep it aside for another 15-20 minutes and then
cut the pieces completely and serve.
Serve it as a dessert or store in an air tight container.It stays good for 10-15 days in the fridge.
NOTES: *When the desired stage is reached act very fast and transfer
to the greased tray/ plate, else the burfis would become hard.
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