Coconut Burfi Recipe

I tried out this coconut cardamom dessert and it was a wild ride cuz roasting fresh coconut in ghee with milk, sugar and cardamom mixed together made my kitchen smell crazy awesome and kind of like a mini exotic escape right in my own home.

I think my Coconut Burfi recipe is a super nutritious treat made with fresh coconut and whole milk that gives it a great energy boost. The mix of sugar and ground cardamom makes it uniquely tasty and I love that a little ghee and chopped pistachios add texture and rich healthy fats.

Ingredients

• Fresh grated coconut is full of fibre and healthy fats for smooth texture.
• Sugar adds sweetness and quick carbohydrate boosts, balancing flavors best.
• Whole milk provides creaminess plus a protein touch that enriches the burfi.
• Ground cardamom offers warm spice and aroma to heighten the dessert.
• Ghee gives a rich smoothness that binds ingredients perfectly in each bite.
• Chopped pistachios offer crunch and a nutty twist on top.
• Each ingredient plays a role in making this dessert delicious and nutritionally decent.
• Enjoy these simple ingredients coming together to create a classic Indian treat.

Ingredient Quantities

• 2 cups grated fresh coconut
• 1 cup sugar (you can adjust this for more sweetness)
• 1/2 cup whole milk
• 1/2 teaspoon ground cardamom
• 1 tablespoon ghee
• Optional: A handful of chopped pistachios for garnish

How to Make this

1. Heat a non-stick pan on medium heat and melt one tablespoon of ghee.

2. Toss in 2 cups of grated fresh coconut and lightly roast them until they turn a bit golden, stirring often.

3. Pour in 1/2 cup of whole milk and stir well to blend the coconut and milk together.

4. Add 1 cup of sugar gradually while stirring continuously so it doesnt clump up.

5. Keep stirring the mix on medium heat until the sugar dissolves and forms a smooth mixture.

6. Sprinkle in 1/2 teaspoon of ground cardamom and stir again to evenly distribute the flavor.

7. Keep cooking the mixture until it thickens enough and starts to leave the sides of the pan, this should take about 8-10 minutes.

8. Remove the pan from the heat once the mixture is thick and starting to pull away from the pan edges.

9. Immediately transfer the mixture into a greased tray and flatten it out with a spatula.

10. If you like, top with a handful of chopped pistachios and press them lightly into the surface, then let it cool before slicing into squares.

Equipment Needed

1. A non-stick pan to heat the ingredients evenly on medium heat
2. Measuring cups and spoons to accurately measure out the coconut, milk, sugar and cardamom
3. A wooden or heat-resistant spatula to mix and later flatten out the mixture in the tray
4. A greased tray or shallow baking dish to transfer the cooked mixture and let it cool
5. A grater if you need to grate your own fresh coconut
6. A sharp knife for chopping pistachios if you choose to garnish with them
7. A stove to provide the consistent medium heat needed for cooking

These tools are essential to ensure the recipe cooks uniformly and helps achieve the right consistency, while also making the process easier.

FAQ

• Q: Can I use desiccated coconut instead of fresh grated coconut?
  A: Yes, you can substitute but keep in mind that desiccated coconut might change the texture a bit and you might need to adjust the milk.
• Q: Do I need to stir continuously when cooking the mixture?
  A: Yes its really important to stir continuously so the mixture doesn’t burn or stick to the bottom of the pan.
• Q: Can I use a non-dairy milk instead of whole milk?
  A: Sure, you can try almond or coconut milk if you prefer a non-dairy option, just be prepared for a slight change in flavor.
• Q: How long can I store Coconut Burfi once made?
  A: Store it in an airtight container in the fridge for about a week, and let it come to room temperature before serving if you want it softer.
• Q: Is it necessary to use ghee or can I use another type of fat?
  A: Ghee brings a nice rich flavor to the burfi but youre free to use butter or even a neutral oil if thats what you have on hand.

Coconut Burfi Recipe Substitutions and Variations

• Fresh grated coconut: If you can’t get fresh coconut you can try desiccated coconut, just soak it in a little warm water till it softens up a bit
• Sugar: You might swap the sugar out with jaggery powder or even a bit of honey if you prefer a richer taste
• Whole milk: Almond milk or coconut milk work good too and they kinda enhance the coconut flavor
• Ground cardamom: If you are out of cardamom you could use a pinch of nutmeg or a bit of cinnamon for a different twist
• Ghee: Unsalted butter or coconut oil can be used instead; they both bring in a different, but tasty, creamy flavour

Pro Tips

1. Use freshly grated coconut if you can – it really makes a difference in taste and texture. Pre-grated versions may have less flavor.
2. When roasting the coconut, keep a careful eye on it so it doesn’t burn. A little golden brown is perfect, but burnt bits can ruin the flavor.
3. Add the sugar gradually and stir constantly. This helps prevent clumping and makes sure you get a smooth mixture.
4. If your mixture starts to get too thick, you can add a splash more milk. This trick helps you control the texture better.
5. Once you’ve flattened the mixture in the tray, let it cool completely before slicing. Cutting it too soon can cause it to stick or crumble.

Here’s the recipe in a more relaxed style:

Start by heating a nonstick pan on medium heat and melting a tablespoon of ghee. Throw in the 2 cups of freshly grated coconut and roast them lightly while stirring often. Keep stirring till the coconut turns a bit golden. Next, pour in the 1/2 cup of whole milk and mix it in well with the coconut.

Now, slowly add 1 cup of sugar bit by bit. Stir all the time so it doesn’t clump up. Once the sugar dissolves and you get a smooth blend, sprinkle in 1/2 teaspoon of ground cardamom and stir again so the flavor spreads evenly. Continue cooking on medium heat until the mixture thickens and starts to pull away from the sides of the pan, which should take around 8-10 minutes.

When it’s thick enough, take the pan off the heat immediately. Quickly transfer everything into a greased tray and use a spatula to flatten it out. If you like, sprinkle a handful of chopped pistachios on top and press them lightly into the surface. Let it cool before cutting into squares. Enjoy!