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

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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.

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