Thengai Burfi or coconut burfi is one of the easiest burfis, and the only difficulty is scraping the coconut. The taste of the coconut burfi made from freshly scraped coconut is definitely unbeatable. But if you are at a place where you find it difficult to find coconut or have difficulty in scraping it, you can use the frozen scraped coconut. It works perfectly fine and you get really white burfis. If making with fresh coconut, scrape only the white part of the coconut.
What you'll need
- Scraped fresh coconut - 2 cup
- Sugar - 1 1/2 cup
- Cardamom - 3 to 4
- Ghee - 1 tbsp
- Grease a plate/tray with little ghee and keep aside.
- Grind the coconut with 1/4 cup of water. Just pulse a little, don't make paste.
- Heat a heavy bottom kadai.
- Add the scraped coconut and sugar and mix.
- The sugar will melt and it will be a thick mixture.
- Keep stirring on medium flame, till the mixture starts leaving the sides of the pan and is almost dry.
- Add the ghee and cardamom powder and mix well.
- Pour this on the greased tray and flatten with the help of spatula.
- Let it cool for few minutes.
- Mark the squares for the burfi, while slightly warm.
- Let it cool well before removing from the tray.
- When using fresh coconut, the mixture will become thick and start leaving the sides of the vessel, and also be frothy on the sides. Pour into the greased try at that stage.
- I have used frozen scraped coconut, if you using frozen coconut, add 1/4 cup of water with the coconut and sugar, as the coconut will be quite dry.
- Remove the mixture, when it is almost dry, if you cook till it is fully dry then the burfi will be crumbly and you won't be able to cut them.