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Coconut burfi recipe, Thengai burfi recipe

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coconut-burfi-recipe
Coconut burfi / thengai burfi is very easy to make and only with few ingredients. Easy step by step photos method, without sugar syrup consistency.

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 it. 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-recipe
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Coconut burfi

Coconut burfi / thengai burfi is very easy to make and only with few ingredients. Easy step by step photos method, without sugar syrup consistency. 
Course Sweets
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12
Cup measurements

Ingredients

  • 1 cup Coconut - grated heaped
  • 1 cup Sugar
  • 1 Cardamom powdered
  • 5 Cashews
  • 1 tsp Ghee

Instructions

  • Take a pan and fry cashews till golden brown and set aside.Keep a tray ready greased. Heat coconut and sugar together. Mix well.
  • 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, cardamom lastly.
  • Pour immediately to the greased tray and level it with a greased butter paper/ aluminium foil to give it a smooth finish. Cut in to pieces while it is still warm.

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 pieces.
  • If you keep stirring even after the consistency reaches, then the sugar will get caramelised and colour will start to change.

Coconut burfi 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.First step
  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, cardamom lastly.Step 2
  3. Pour immediately to the greased tray and level it with a greased butter paper/ aluminium foil to give it a smooth finish. Cut in to pieces while it is still warm.Step 3

That’s it! The sweet and flavourful mithai is ready! This stays good for even a week in shelf.
thengai-burfi-recipe

coconut-burfi

Reader Interactions

Comments

  3. Divya Kudua

    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.

    Reply

  13. Anonymous

    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 🙂

    Reply

  14. radha

    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.

    Reply

  19. RAKS KITCHEN

    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…

    Reply

  41. Priyaram

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

    Reply

  46. RadhaKutty

    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 

    Reply

  47. RAKS KITCHEN

    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 🙂

    Reply

  51. Divya Sankar

    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

    Reply

  52. Divya Sankar

    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.

    Reply

  53. RAKS KITCHEN

    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?

    Reply

  59. RAKS KITCHEN

    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.

    Reply

  60. nups

    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 🙁 🙁

    Reply

  63. Subha

    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.

    Reply

  65. radha ramachandran

    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 !!

    Reply

  74. Unknown

    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!!!!

    Reply

  75. suba

    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

    Reply

  77. Viji Vishwas

    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?

    Reply

  79. Hema srinivasan

    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

    Reply

  80. Hema srinivasan

    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

    Reply

  85. Vasanthi Bhaskaran

    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?

    Reply

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