Coconut Burfi | Thengai Burfi | Nariyal Burfi Recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Coconut Burfi | Thengai Burfi | Nariyal Burfi Recipe

There are many different ways to prepare a coconut burfi like traditional method to quick version and microwave method. Here I am going to discuss a quick and simple method of making this coconut Burfi which requires only the coconut and sugar as the main ingredient.

So people add milk to this burfi to remove the impurities and to make the burfi look whiter. But I am not going to add milk, still this method also yields a very nice colour white colour to your burfis.

Coconut Burfi is mostly prepared with fresh grated coconut. But here I use fresh frozen coconut, bought from store. For this method desiccated coconut doesn’t go well for the Burfi. There is another method to prepare the coconut Burfi using desiccated coconut.

This Coconut Burfi | Thengai Burfi | Nariyal Burfi Recipe is prepared just in 12 to 15 minutes except the setting time for the burfi and this one can be stored more than week and stays good as we dont add any milk here.

If you love sweet recipes, then do check my other recipes like below

• Kaju Burfi
• Chocolate Burfi
• Mango Kalakhand
• Almond sweet
• Khoya peda

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal.

Recipe to make Burfi

Print

Coconut Burfi | Thengai Burfi | Burfi Recipes

Coconut Burfi | Thengai Burfi | Nariyal Burfi Recipe is a tasty and juicy Burfi recipe which is prepared using fresh coconut and sugar and a dash of cardamom for a nice flavour.

Course sweet

Cuisine Indian

Keyword coconut Burfi, nariyal burfi, thengai Burfi

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Resting Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 3

Calories 400kcal

Author Akila

Ingredients

• coconut – 1.5 cups
• Sugar – 3/4 to 1 cup
• ghee – 2 tsp
• cashews – 5 to 6 broken into small piece( you can also add pottukadalai
• cardamom – 2 pinch

Instructions

• In a big heavy bottomed pan, add ghee.
• Break some 5 to 6 cashews. Add the broken cashews and fry till its becomes light brown colour.
• Remove it and keep it aside.
• Cook the coconuts
• In the same pan, add the coconut and along with it, add the sugar also.
• Mix well so that sugar starts to dissolve.
• The coconut and sugar, starts to loosen first, with light bubbles and looks watery first.
• But it starts to thicken after about 7 minutes. Keep the flame to low and keep stirring the coconut mixture.
• Now add the fried cashews and cardamom and mix well.
• The mixture starts to thicken now and leaves it sides.
• Switch off the stove now. Immediately grease a plate with little ghee. You would have also grease and keep a plate ready at the beginning itself.
• transfer the coconut mixture to this plate.
• Flatten the content using a glass tumbler or metal tumbler by applying little ghee, so that mixture does not stick to the tumbler.
• This is done to make the upper part of the burfi becomes smooth as well.
• Shaping and setting the Burfi
• Leave it to rest for about 10 minutes.
• After about 10 minutes of time, apply little ghee in a knife or a pizza cutter.
• cut them into squares or as per your desired shapes immediately so that it will be easy to break once they harden. You need to wait for 10 minutes, so that they won’t be more gooey by that time.
• Leave it for 1 hour to rest or to harden. Once the Burfi hardens, break them and store them in a air tight container or serve them fresh.
• Yummy and tasty Coconut Burfi | Thengai Burfi is ready.

Video

Notes

Check the below notes 

Ingredients

• coconut – 1.5 cups
• Sugar – 3/4 to 1 cup
• ghee – 2 tsp
• cashews – 5 to 6 (broken into small pieces) ( you can also add pottukadalai )
• cardamom – 2 pinch

Step by step method to make Coconut Burfi | Thengai burfi

In a big heavy bottomed pan, add ghee.

Break some 5 to 6 cashews. Add the broken cashews and fry till its becomes light brown colour.

Remove it and keep it aside.

Cook the coconuts

In the same pan, add the coconut and along with it, add the sugar also.

Mix well so that sugar starts to dissolve.

The coconut and sugar, starts to loosen first, with light bubbles and looks watery first.

But it starts to thicken after about 7 minutes. Keep the flame to low and keep stirring the coconut mixture.

Now add the fried cashews and cardamom and mix well.

The mixture starts to thicken now and leaves it sides.

Switch off the stove now. Immediately grease a plate with little ghee. You would have also grease and keep a plate ready at the beginning itself.

transfer the coconut mixture to this plate.

Flatten the content using a glass tumbler or metal tumbler by applying little ghee, so that mixture does not stick to the tumbler.

This is done to make the upper part of the burfi becomes smooth as well.

Shaping and setting the Burfi

Leave it to rest for about 10 minutes.

After about 10 minutes of time, apply little ghee in a knife or a pizza cutter.

cut them into squares or as per your desired shapes immediately so that it will be easy to break once they harden. You need to wait for 10 minutes, so that they won’t be more gooey by that time.

Leave it for 1 hour to rest or to harden. Once the Burfi hardens, break them and store them in a air tight container or serve them fresh.

Yummy and tasty Coconut Burfi | Thengai Burfi is ready.

These coconut burfi can be stored for about 1 weak also.

Notes

1. To get the pure white color, try to scrap the coconut till white color only. Do not go to the brown part of the coconut.
2. You can either your fresh coconut or frozen coconut for making coconut burfi. Dessicated coconut does not come correctly.
3. Some people add little milk (say about 3 tbsp) to get nice white color and remove the impurities.

The post Coconut Burfi | Thengai Burfi | Burfi Recipes appeared first on Learning-to-cook.

Banana Kuzhipaniyaram | sweet paniyaram | vaazhaipazha paniyaram is an easy and healthy breakfast recipe which can be taken as a evening snack too. Some paniyarams are made with maida and this one I have made with whole wheat flour.

 

 

Easy Banana Kuzhipaniyaram | sweet paniyaram | vazhaipazha paniyaram recipe with easy step by step pictures for your easy understanding and learning.

Step by step instructions for making the paniyaram

Ingredients

• Ripe Banana – 3 (medium sized)
• Wheat flour – 1 cup
• All purpose flour – 1 cup
• Rice flour – 3 tbp
• Grated Coconut – 2 tbsp
• Jaggery – 3/4 cup
• Cardamom powder – a pinch
• Salt – as per taste
• Baking soda – 2 pinch
• Water – 1.25 cup ( + or – )
• Oil – for greasing

Method to prepare the Banana Kuzhipaniyaram

1. Smash the ripe banana with a spatula and add all the ingredients mentioned above except oil and water. Add water slowly and mix slowly.

5. Since it is sweet paniyaram, we had it just like that without any side dish.

 

 

 

Yummy yummy banana kuzhipaniyaram is ready to be eaten

 

Notes:

1. You can do this paniyaram with solely wheat flour or the apf itself. 

2. Add the jaggery according to the sweetness of the banana. If you want you can replace palm jaggery also.

3. Add water, little by little, until the batter comes to thick consistency.

 

 

Recipe to make sweet paniyaram

Print

Banana kuzhipaniyaram

Banana Kuzhipaniyaram | sweet paniyaram | vaazhaipazha paniyaram is an easy and healthy breakfast recipe which can be taken as a evening snack too. Some paniyarams are made with maida and this one I have made with whole wheat flour.

Course Breakfast

Cuisine South Indian, tamil nadu

Keyword banana appam, banana kuzhipaniyaram, sweet paniyaram, vazhaipazha kuzhipaniyaram

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 350kcal

Author Akila

Ingredients

• Ripe Banana – 3 medium sized
• Wheat flour – 1 cup
• All purpose flour – 1 cup
• Rice flour – 3 tbp
• Grated Coconut – 2 tbsp
• Jaggery – 3/4 cup
• Cardamom powder – a pinch
• Salt – as per taste
• Baking soda – 2 pinch
• Water – 1.25 cup + or –
• Oil – for greasing

Instructions

• Smash the ripe banana with a spatula and add all the ingredients mentioned above except oil and water. Add water slowly and mix slowly.
• Make a thick paste. (Bit thicker than idli batter). Grease the paniyaram pan moulds, with the oil and heat it. Add the batter using a tbsp to the pan, cover and cook in medium flame.
• After 3 min, check one paniyaram, whether you can turn it. If you can turn, turn, each paniyarams, upside down with the help of a stick or a spoon.
• Again cook it for another 2 – 3 min on that side also. If needed, you can add drop of oil to the moulds. Check whether they are cooked, by inserting a toothpick, and it comes out clean. Remove the Paniyarams from the moulds and serve it hot.
• Since it is sweet paniyaram, we had it just like that without any side dish.

Notes

• You can do this paniyaram with solely wheat flour or the apf itself.
• Add the jaggery according to the sweetness of the banana. If you want you can replace palm jaggery also.
• Add water, little by little, until the batter comes to thick consistency.

*Post first published on Sep 29th 2014. Post updated with recipe.

The post Banana kuzhipaniyaram | Sweet paniyaram | Vaazhaipazha Kuzhipaniyaram appeared first on Learning-to-cook.

Cabbage pakoda | cabbage pakora recipe is the Indian fritters recipe in which cabbage is mixed with onion, gram flour and deep fried in oil.

 

Cabbage pakoda | Cabbage pakora recipe with easy step by step instrucitons for your easy understanding and learning.

How to make Cabbage Pakoda | Cabbage Poakodi

Cabbage Pakoda or Cabbage pakora is an easy evening snack. My hubby, bought 1 kg of big cabbage last week. After scolding him for buying so much big cabbage, i prepared cabbage sambar, cabbage poriyal, but still i had another 1/2 kg of cabbage.

So while browsing for some recipes, i saw this cabbage pakora in one of the site and tried the same method, as we do for onion pakora. It came out as a crispy snack and I am happy that I finished my cabbage finally. I normally prepare the cauliflower pakora or the crispy cauliflower fry as evening snack and this cabbage pakora has now become one of our family favorite .

 

Step by step instructions to make cabbage fritters

 

Ingredients

• Cabbage – 1.5 cups
• Small Onion / shallots – 1/2 cup (chopped finely)
• Besan flour – 3/4 cup
• Rice flour – 1/2 cup
• Corn flour – 1 tsp
• Chilli powder – 1.5 tsp
• Turmeric powder – 1/5 tsp
• Baking soda – 3 pinch
• Green chillies – 2 finely chopped
• Coriander leaves – 3 tbsp (chopped)
• Curry leaves – 2 tbsp (chopped)
• Fennel seeds – 1 tsp
• Salt – as per taste
• Oil – for frying
• Water – as needed or around 5 tbsp ( for sprinkling )

 

 

Method

1. Chop the cabbage lengthwise. Add the ingredients from Cabbage to salt and mix them together.

4. Serve it hot with a cup of tea or coffee. Any mint chutney or tomato sauce would be a great accompaniment.

Easy Cabbage Pakoda / Cabbage Pakora is ready for evening snack

 

Recipe for making cabbage pakoda

Print

Cabbage Pakoda | Cabbage Pakora | Cabbage Fritters

Course Snack

Cuisine Indian

Keyword cabbage fritters, cabbage pakoda, cabbage pakora

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 400kcal

Author Akila

Ingredients

• Cabbage – 1.5 cups
• Small Onion / shallots – 1/2 cup chopped finely
• Besan flour – 3/4 cup
• Rice flour – 1/2 cup
• Corn flour – 1 tsp
• Chilli powder – 1.5 tsp
• Turmeric powder – 1/5 tsp
• Baking soda – 3 pinch
• Green chillies – 2 finely chopped
• Coriander leaves – 3 tbsp chopped
• Curry leaves – 2 tbsp chopped
• Fennel seeds – 1 tsp
• Salt – as per taste
• Oil – for frying
• Water – as needed or around 5 tbsp ( for sprinkling)

Instructions

• Chop the cabbage lengthwise. Add the ingredients from Cabbage to salt and mix them together.
• Sprinkle little water tsp by tsp and mix them well, until they form a dough like consistency as shown bellow. Leave it for 5 min to rest.
• Heat the oil in medium flame. Take little portion of the pakoda dough and fry in the oil. Do the same for the rest of the dough. When the pakoda becomes light brown in colour on all the sides, remove from oil and filter the excess oil.
• Serve it hot with a cup of tea or coffee. Any mint chutney or tomato sauce would be a great accompaniment.

*Post first publised on April 19th 2014. Updated with recipe.

The post Cabbage Pakoda | Cabbage Pakora | Cabbage Fritters appeared first on Learning-to-cook.