Coconut burfi / Thengai burfi / Nariyal burfi / Coconut burfi with sugar/ How to make easy burfi with coconut / Recipe with video

Written by: 7aumsuvai
Coconut burfi or thengai burfi is one of the popular and a very simple South Indian sweet that can be prepared with fewer ingredients. I have already posted almond burfi and cashew burfi on my blog, please have a look at it and surprise your family with these yummy sweets.

Coconut burfi / Thengai burfi


Yields 10 burfi’s (Depends on the size)

      • 1 cup – Coconut grated
      • 1 cup – Sugar (You can use 3/4 to 1 cup of sugar)
      • 1/4 cup – Water (to melt sugar)
      • 2 tbsp - Ghee
      • 6 to 7 no’s - Cashew nuts (break into pieces)
      • 1/8 tsp - Cardamom powder
Coconut burfi / Thengai burfi
Preparation method:
  1. Grease a plate / tray with little ghee and keep it ready. You will not have time to do later as everything happens very fast.
  2. Heat a pan, add ghee and broken cashew nuts, roast till they are golden brown in color. Set it aside until use.
  3. Take a pan, add sugar and 1/4 cup of water, bring to boil and wait until sugar dissolves. Simmer the stove to medium and continue boiling until you reach one string consistency. You can check the correct consistency by taking sugar syrup between the thumb and the index finger a single string will form.
  4. Now add grated coconut to the sugar syrup, mix well. Let it cook for 2 to 3 minutes and keep stirring.
  5. Add cardamom powder and continue to cook until the coconut mixture is thick. Finally add roasted cashew nuts along with ghee and keep stirring continuously over medium flame until you see the mixture is getting less sticky and easy to stir.
  6. Continue stirring until the mixture is not sticky anymore. Consistency should be like almond burfi or as shown in the picture, switch off the stove.
  7. Pour this mixture in a greased plate and spread it with spatula. Allow them to cool for 7-8 minutes and then slice them into square or diamond shape. Remove from the plate and enjoy.
Coconut burfi / Thengai burfi
Coconut burfi / Thengai burfi
  • Always keep the flame in medium or low.
  • The overall process takes approximately 20 to 25 mins.
  • You can check one string consistency by taking sugar syrup between the thumb and the index finger a single string will form.
  • The consistency of coconut burfi will be same as Mysore pak / almond burfi. Pour it immediately on greased plate and make slices after it cools down (while it is slightly warm).
  • You may either use freshly grated coconut or frozen coconut for making this burfi. But coconut burfi tastes better when it is prepared with freshly grated coconut.
  • I have used 1 : 1 ratio (coconut : sugar) for preparing this burfi. You may adjust the sugar anywhere between 3/4 to 1 cup or according to your sweet level.
Coconut burfi / Thengai burfi

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