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Thursday, August 2, 2012

Coconut burfi recipe | Thengai burfi recipe - Easy Diwali sweets recipes

coconut-burfi-recipe
Coconut burfi/ thengai burfi is very easy to make and only with few ingredients. I wonder why I have not attempted to make this before. My MIL is perfect in making ‘white’ burfis. And When she was here last month, I some how wanted to make her this burfi and learn it from her. But days flew away and we could not do itWorried. Still after she left, I wanted to try it out myself and searched for white looking burfi recipe. And I found a simplest recipe/ method to do it in this site. So tried it and succeeded in very first attempt in this method. And I am sure next time I would get the whitest.
I personally some how dont like the brown parts of coconut in the burfi. It is a key to get white burfi. SO when you grate the coconut, take care not to scrap the brown skin along. There can be few variations in this burfi recipe. We can add few cashews or we can add few ‘pottu kadalai’ / fried gram dal. Both are nice in its own way. My MIL even adds a part of fine rava in this to give more volume without changing the taste. I made a simpler version and me and Vj loved it a lot and I am definitely going to make again and again. Also for this Diwali…

thengai-burfi

Coconut Burfi / Thengai burfi recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 10 mins    |  Cook time: 8 mins    Makes: 12

Ingredients

Coconut, grated - 1 cup heaped

Sugar - 1 cup

Elachi powder - 2 pinches

Cashews - 5

Ghee - 1 tsp


Method

  1. Take a pan and fry cashews till golden brown and set aside.Keep a tray ready greased. Heat coconut and sugar together. Mix well.1-burfi
  2. Continue heating with constant stirring in medium flame. the sugar will melt and form a thick liquid. Continue this until the mixture starts leaving the pan and forms a foamy whitish bubbles while stirring. Colour should not change. Add cashews, elachi lastly.2-burfi
  3. Pour immediately to the greased tray and level it with a greased aluminium foil to give it a smooth finish. Cut in to pieces while it is still warm.3-burfi 
Notes
  • The time taken to get the end consistency varies upon the pan thickness you use, heat and moisture in coconut.
  • If you are going to add fried gram dal/ pottu kadalai, then add in place of cashews.
  • If you set the mixture in tray for so long until it cools down, then it will be difficult make pieces.
  • I used my pizza cutter for making piecesIdea.
  • If you keep stirring even after the consistency reaches, then the sugar will get caramelised and colour will start to change.
     That’s it! The sweet and flavourful mithai is ready! This stays good for even a week in shelf.
thengai-burfi-recipe

coconut-burfi



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85 Stars(comments):

  1. பர்ஃபி நல்லா இருக்கு ராஜி!

    ReplyDelete
  2. Coconut barfi was one of the first few dishes I used to make in my school days.Right from grating the coconut until the cleaning up,I insisted I did the whole work myself.Contrary to yours,I love mine with little brown flecks all around.I used a similar recipe but added milk too.

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  3. Very tempting and mouthwatering burfi...

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  4. This coconut burfi reminds me of my grandma who prepares yummy coconut burfi.

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  5. The burfis have come out perfect!!! Looks yum :)

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  6. Delicious looking burfis, perfectly done!

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  7. one of my fav.. perfect color..n texture..

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  8. wow this looks good. Next time I will tryfor white barfi as I loved this one. Guess mine are reddish will take care. Thanks for sharing.

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  9. Drooling,feel like picking one :)

    ReplyDelete
  10. My mom use to prepare this often during my childhood...
    http://recipe-excavator.blogspot.com

    ReplyDelete
  11. wow this is such a lovely recipe, I also made coconut burfi / kopra pak recently but a totally differant recipe, am going to try this version soon :)

    ReplyDelete
  12. Just made it. Have just cut it - slightly smaller pieces than required. Waiting for it to cool. Will take pictures soon. Only they are not so white in colour. Did you use a coconut grater? I cut the pieces and put in the mixie so you get the little brown outer covering too.

    ReplyDelete
  13. Simple dish looks tempting and superb clicks.

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  14. The last pic totally blew me out....my all time fav burfi....

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  15. coconut burfi is one of my favourite sweets....it reminded my mom's taste........

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  16. Perfect white burfis, yumm!

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  17. HI radha, that was fast! I bought this super white grated coconut without any brown skin that we get here in the market(freshly grated)...If you have some brown skin, the colour sure will change...

    ReplyDelete
  18. I tried the same last Diwali but I used desicated coconut...it taste the same as we get in sweet stalls n the Color

    Deepa

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  19. Looks delicious and rich!!

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  20. Hmmm i love this a lot... Nice clicks Raks

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  21. Soft & juicy...just the way i like them..Perfect coconut burfis!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  22. Fantastic...Thank you Raks...One of the recipe which I requested.Perfect burfis!!

    ReplyDelete
  23. Perfect looking coconut burfi's, looks so delicous...

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  24. The last picture is amazing. I add a bit of milk while making these coconut burfi & make a sugar syrup.

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  25. Coconut burfis have come out perfect. Fabulous one.

    ReplyDelete
  26. Looks delicious ,love the last click.

    ReplyDelete
  27. Hi i m regular reader of ur blog, i hv subscribed to ur recipe thru email since loong...

    I m myself a Blogger nw

    Will feel happy. If u see my blog n follow me also

    Http://smitazzworld.blogspot.in

    Ur gesture will add to my happiness


    Love

    Smita

    ReplyDelete
  28. Hi i m regular reader of ur blog, i hv subscribed to ur recipe thru email since loong...

    I m myself a Blogger nw

    Will feel happy. If u see my blog n follow me also

    Http://smitazzworld.blogspot.in

    Ur gesture will add to my happiness


    Love

    Smita

    ReplyDelete
  29. superb looking delicious burfis

    ReplyDelete
  30. Loved your space....lots of recipes to try...bookmarked....awsome pics...how to follow you?...n pls feel free to drop in my space
    and would be happy if u join too...
    http://fitforataste.blogspot.com

    ReplyDelete
  31. Absolutely yummy:-)this one is a regular back home as it is moms masterpiece:-) nice pictorial..too tempted raks!

    ReplyDelete
  32. Lovely white color. Thnx for sharing. Ur MIL's recipes are always a hit here. will try this for sure :)

    ReplyDelete
  33. u are tempting me too much...wonderful..love it.

    ReplyDelete
  34. Super inviting dear !!! .Inviting you to join Fast Food Event - Noodles !!!

    http://easy2cookrecipes.blogspot.co.uk/2012/08/re-announcing-fast-food-event-series.html .

    ReplyDelete
  35. We always made coconut barfi during rakshabandhan! Love the clicks and happy to follow you!

    ReplyDelete
  36. Fantastic burfis. Very pretty presentation. My fav sweet

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  37. Looks picture perfect.

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  38. Lovely step by step. Coconut burfi looks brilliant. Lovely pics!

    ReplyDelete
  39. Feel like having some rite now, prefect for my sweet tooth.

    ReplyDelete
  40. தேங்காய் பர்பி.. பார்க்கவே வெள்ளையா அழகா இருக்கு... எங்க அம்மாவும் இப்படி தான் செய்வாங்க...

    ReplyDelete
  41. Can we use frozen coconut?

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  42. Yes you can, first thaw completely and then use.

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  43. Very perfect burfis and awesome clicks..

    ReplyDelete
  44. Hi
    As all the time u do grt job this time also grt . Near my place one bengali sweet shop Was there i always buy coconut burfi  I just love that , In that shop the coconut texture is so soft and sweetness is also less I just got remind of that by seeing ur burfi.
    I hav one question whc makes u more happy  "food is  nice ,superb ,delicious  ...........   or nice , wonderfull clicks .
    One more question which time u take pic of ur dish. also whc lens u use .
    Do plz reply me 

    ReplyDelete
  45. Radha,

    Thank you for your compliments :) It took a while for me to understand your question...

    As a food blogger if somebody tries my food and gives feedback, that makes me feel great. But firstly we need to impress the readers with our pictures. They can instantly give feedback about the pictures. That also keeps me motivated :)

    ReplyDelete
  46. HI

    Can i use dessicated coconut?

    ReplyDelete
  47. One of my fave ...very nice

    ReplyDelete
  48. After so many flop of making coconut burfi your recipe with all the step by step procedures made my burfi too good.Thanks Raji.

    ReplyDelete
  49. Help!!! Tried the recipe today. For some reason my burfi is not setting. Its been an hour since its cooling but still looks a bit gooey... :(
    Any idea what could have gone wrong? I followed the recipe to the t, but I used 2 cups coconut and 1.5 cups sugar.

    ReplyDelete
  50. The burfi looks yummm...Tried making this recipe today. Been an hour since the burfi is cooling, but its still gooey and does not seem like its going to set :(... Any idea what could have gone wrong?

    p.s. I used 2 cups coconut and 1.5 cup sugar

    ReplyDelete
  51. Hi Divya, for Burfis, it's better to add more sugar. Another thing u can try is give coconut a dry roast in low flame to take out the moisture.
    For making burfi, keep the flame in medium. Doing in high flame can also result in gooey consistency. Hope this helps.
    What happens if u keep stirring for more time?

    ReplyDelete
  52. Thanks for the recipre. Sounds quick and easy. I am tempted to try it today:)

    ReplyDelete
  53. Thanks Raks..I think I had put it in high flame, maybe that's why it turned gooey. I will try roasting it again. Will try and tell you what happens..

    ReplyDelete
  54. Thanks Raks..I think I had put it in high flame, maybe that's why it turned gooey. I will try roasting it again. Will try and tell you what happens..

    ReplyDelete
  55. Pls tell me how to grate fresh coconut ???

    ReplyDelete
    Replies
    1. You got to buy coconut scraper, it can be found in Indian store, other way is to take out the coconut from the shell and grind it in mixer. But the brown skin will change the colour.

      Delete
  56. hello mam i tried this recipe
    bt the color of barfi becum brown nd even sugar didnt melt properly
    i dnt knw wht went wrong bt i felt rely disapointed :( :(

    ReplyDelete
    Replies
    1. Next time try powdering the sugar and see. Or use fine grain sugar. Make sure you keep the flame low.

      Delete
    2. okk thnk you mam

      Delete
  57. After roasting the cashews you can break the into very small pieces before adding them to the burfi mixture. This gives a richer taste to the burfi.

    ReplyDelete
  58. Makes mouth watery...I am very eager to make the burfi and taste it with the crispy cashews in it...

    ReplyDelete
  59. awesome taste n good aroma !!! keep it up !!

    the coconut with some cashew we grind in mixie for few minutes with little milk the burfi texture is too soft so that older people also can take without any hesitation bcos of the softness !!!

    thank u so nice of u !!

    ReplyDelete
  60. hey dear do check my blog :) ive posted coconut burfi your way :)

    ReplyDelete
  61. last time i tried with dessicated coconut.the sugar got caramelised.
    can u tell me how to use dessicated coconut for this recipe?

    ReplyDelete
    Replies
    1. Though i have no idea, u can try sprinkling some water.

      Delete
  62. i tried it first time, it came out well

    ReplyDelete
  63. i tried it once........but it got burnt.......i heated sugar with coconut,it turned into brown.......pls tell me some suggestions:-(

    ReplyDelete
    Replies
    1. Keep the flame low all the time and use fresh juicy coconut

      Delete
  64. Can I use canned coconut milk to make this barfi?

    ReplyDelete
  65. I did it y-day and it came out really well..all at home applauded me..my hubby and my daughter jus loved it..Thanks Raks!!! All the dishes that I tried from ur blog made others feel as super cook though iam����..you are amazing!!!!

    ReplyDelete
  66. Hi! I tried this today. It came out very tasty. Quick question though - the final burfi seems dry and not like the moist kind that I have eaten before at friends' places. Any thoughts?

    ReplyDelete
  67. Hi Raks! First of all Happy Diwali! am a regular follower of ur blog from 2010 and left few comments in other recipes too. I always follow even ur comma and full stop of ur recipes and it never failed. I made thattai and rava ladoo for this Diwali too. But sad part is tat I tried ur coconut burfi now at 10.30 pm here in Dubai. But it turned out flop. I bought freshly grated coconut from the shop and it was in fridge for 30 min. When I tried the recipe, coconut burfi consistency did not form at all. It becomes separated like a mixture. I am breaking my head what went wrong

    ReplyDelete
    Replies
    1. If the heat is too high or sugar is more, this happens, so make the entire process in medium flame. Esp when nearing the end.

      Delete
  68. HI Raks! Tried your coconut barfi recipe...came out perfect! love it!!
    Happy Deepavali to you! Thanks for sharing the recipe.

    ReplyDelete
  69. Hi rajeswari,
    I am hema from chennai. I used to read ur blog instantly whenever I need a recipe. I love all of it. I need to know how to prepare thenga bun ? It's coimbatore spl and it's my home town too. Pls share ur recipe

    Thanks & Regards,
    Hemalatha Srinivasan

    ReplyDelete
  70. Hi raks,
    This is hema from chennai.I used to read ur blog instantly. I will go through ur recipe whenever I need to do something new. Now I need to know how to prepare thengai bun. It's my native spl (coimbatore). Please share the recipe.

    Thanks & Regards,
    Hemalatha srinivasan

    ReplyDelete
  71. can this be made with desiccated coconut?

    ReplyDelete
    Replies
    1. Since it has no moisture, it wont turn out good in this recipe.

      Delete
  72. Hi .. How long can we store this ?

    ReplyDelete
  73. HI Raks, I love your recipes, one question on coconut burfi, when do you use the 1tsp ghee that you show in the ingredients, is it just for greasing the tray? I am wondering when you heat the coconut and sugar together is there any ghee needed at that time?

    ReplyDelete
    Replies
    1. No ghee is needed while stiring. If you add also not a problem, but add less. This 1 tps mentioned is for frying cashews and greasing.

      Delete

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paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos

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