Presenting two unique and delicious coconut burfi recipes. The first one is made with a sugar base and the second with a creamy thickened milk base. My personal favorite is the chilled coconut malai burfi, as it just melts in the mouth.
Coconut Burfi :
- 2 tablespoons Ghee
- Badam, Kaju, Kismis (few pieces each)
- 1 cup freshly dessicated coconut
- less than 1/4 cup sugar (upto your taste to add more…)
- Heat Ghee and fry the dry fruits like Badam, Kismis and kaju. Keep aside. In the same kadai fry freshly dessicated coconut till it loses its color (15 – 20 mins approx) .
- Heat sugar in a pan. Add a small quantity of water and mix it till it dissolves.
- Add sugar syrup to the coconut mixture. Mix well till the mixture thickens.
- pour into greased tray and cut when cool.
Coconut malai Burfi (with milk) :
The picture above is of coconut malai burfi. It needs very simple ingredients and brings out the rich taste in coconut.
- Full cream milk 1/2 litre
- 1 medium size Coconut
- Badam, Kaju, Kismis, elaichi (few pieces each)
- Few teaspoons of sugar
- Soak kaju and badam for an hour. Grind them with fresh coconut.
- Boil 1/2 lt full cream milk. let it simmer till it thickens.
- Add the ground mixture and continue to cook. Add sugar, elaichi and thicken.
- Once done, pour out onto a greased plate. Cool and solidify in the freezer for a few hours.
- Cut into desired shape and serve chilled. You can decorate it with fried kismis for that extra yummy look.
Please NOTE :
- You can use Nandini orange packet which is a good ‘full cream milk’ option.
- Please be careful while adding sugar to this dessert as coconut is an ingredient which is already quite sweet.