Coconut Burfi without Khoya

Winter seems to be on full swing here as temperatures are touching the 0°C mark. Harping on the need to eat sweet rich food with the objective of both enjoying the cold weather and also to feel some warmth, my darling husband asked me to make Coconut Burfi over the weekend. Getting two points in one shot (satisfying his demand, and presenting it to all you guys) 😊, I have prepared Coconut Burfi without khoya in a very easy way. I have made this Burfi with sugar so there is no hassle to make any form of sugar syrup.

Coconut in itself is a complete food as it is rich source of Vitamins A,B,C and, minerals (Iron, Calcium, Iodine); it is also very low in cholesterol and Sodium. Coconut Burfi is a very easy, quick and can be termed as a healthy dessert. It is generally prepared in Indian households during festivals like Diwali and Holi; but it is so simple that it can be preapared at any time you want – it takes less than 30 minutes from start to finish !

Please note that to get the pure white colour Coconut Burfi, I have peeled off the brown part of coconut and then have given it a quick go in the mixer (I avoided the use of a grater for the coconut as it takes a lot of effort and time to get the same results).

The ingredients for making Coconut Burfi are :
1. Freshly grated Coconut : 2 cup (fully packed)
2. Clarified butter (Ghee) : 1.5 Tbsp
3. Sugar : 1 1/4 cup
4. Cardamom (Elaichi) : 1 (crushed)

Method :

Heat the clarified butter (ghee) in a pan on a medium flame. Next add the grated coconuts and sauté for 2 minutes.

Now add sugar into the pan and stir the mixture till the sugar melts.

Cook and stir the coconut-sugar mixture till all the moisture gets absorbed and the mixture forms a lump. (It will take 6-7 minutes). Switch off the flame, add the crushed cardamom and mix properly.

Now grease any plate or tray with ghee and transfer the coconut mixture into it; spread it evenly and let it cool for sometime. Then cut it into square shapes or any shape of your choice with a knife.

Your quick, easy and tasty Coconut Burfi is ready to roll ! You can store it in air tight container for up to 2 weeks.

Insider Tips / Finer Points :

• You may adjust the sweetness according to your taste.

• Cook on a medium flame otherwise the coconuts will not get cooked properly or may get burn.

• If you want pure white coconut burfi then peel off the brown part of coconut otherwise the resulting burfi will be light brownish in colour (which is also not a bad look/taste).

• You may garnish the burfi with your choice of dry fruits like almonds, pistachios etc.

Advertisement