August 12, 2019

Coconut Burfi / Thenga Burfi - Vegan Sweet

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I am actually surprised as to how I have not blogged this very simple,yet a very tasty sweet in my blog :-(

Coconut Burfi or Thengai Burfi is very easy to make and almost a no fail sweet

This was the first sweet I learnt to make all by myself a few years ago and it has been a breeze from then .

Generally, there is always some hesitation especially for beginners to work with sugar syrup and making burfis.  That is because if you dont get the consistency of the sugar syrup right , the entire process can turn into a big time flop show.

Traditionally if we go to make we need to check for 1 string consistency and then add the coconut gratings to prepare, but this a quick but no fail recipe and will not let you down.

Preparation Time : 30 mins
Cooking Time : 20 mins
Complexity  : medium 

1 medium sized coconut 
Sugar as needed 
2 tsp fresh cardamom powder 
1 tsp coconut oil for greasing 
(Ghee can be used if not Vegan)

  • Break the coconut into 2 halves and grate them such that you get only the white portion of the coconut. 
  • Dont grate it very deep else the brown portion also will get mixed giving the burfis slightly brown color . 
  • You can scrape them left over part of the coconut later to use it for cooking.In that way the coconut won't be wasted.
  • Transfer the grated coconut to a container and take sugar in equal measure or 3/4th .
  • (I.e if the grated coconut measures 2 cups take 1 .75 cups of sugar )
  • In a thick bottomed pan , add the sugar, coconut  and cardamom powder and on medium flame ,let the sugar melt and blend with the coconut. 
  • Keep stirring occasionally to prevent burning or sticking to the pan.
  • After about 10 mins or so the mixture will appear frothy from the sides and will bubble in center. 
  • Now , keep stirring and scraping the mixture from the sides and continue cooking until it forms a nice mass and leaves the sides of the pan .
  • Turn off at the stage and immediately transfer to a greased plate and level it quickly .
  • Cut squares or diamonds using a knife when the mixture is warm and allow it to set for a while.  Making the mark when warm is important. Otherwise the burfi will crumble when you try to cut after it is cooled .
  • Once cooled , remove the pieces carefully from the plate and then transfer to an airtight box and store it .

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