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…
Coconut burfi
Ingredients
- 1 cup Coconut - grated heaped
- 1 cup Sugar
- 1 Cardamom powdered
- 5 Cashews
- 1 teaspoon 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:
- 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.
That’s it! The sweet and flavourful mithai is ready! This stays good for even a week in shelf.
பர்ஃபி நல்லா இருக்கு ராஜி!
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.
Very tempting and mouthwatering burfi…
This coconut burfi reminds me of my grandma who prepares yummy coconut burfi.
The burfis have come out perfect!!! Looks yum 🙂
Delicious looking burfis, perfectly done!
one of my fav.. perfect color..n texture..
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.
Drooling,feel like picking one 🙂
They are awesome…
My mom use to prepare this often during my childhood…
http://recipe-excavator.blogspot.com
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 🙂
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.
Simple dish looks tempting and superb clicks.
The last pic totally blew me out….my all time fav burfi….
coconut burfi is one of my favourite sweets….it reminded my mom's taste……..
Perfect white burfis, yumm!
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…
Looks delicious and rich!!
Hmmm i love this a lot… Nice clicks Raks
Soft & juicy…just the way i like them..Perfect coconut burfis!!
Prathima Rao
Prats Corner
Fantastic…Thank you Raks…One of the recipe which I requested.Perfect burfis!!
Perfect looking coconut burfi's, looks so delicous…
The last picture is amazing. I add a bit of milk while making these coconut burfi & make a sugar syrup.
Coconut burfis have come out perfect. Fabulous one.
Looks delicious ,love the last click.
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
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
superb looking delicious burfis
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
Absolutely yummy:-)this one is a regular back home as it is moms masterpiece:-) nice pictorial..too tempted raks!
Lovely white color. Thnx for sharing. Ur MIL's recipes are always a hit here. will try this for sure 🙂
u are tempting me too much…wonderful..love it.
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 .
We always made coconut barfi during rakshabandhan! Love the clicks and happy to follow you!
Fantastic burfis. Very pretty presentation. My fav sweet
Looks picture perfect.
Lovely step by step. Coconut burfi looks brilliant. Lovely pics!
Feel like having some rite now, prefect for my sweet tooth.
தேங்காய் பர்பி.. பார்க்கவே வெள்ளையா அழகா இருக்கு… எங்க அம்மாவும் இப்படி தான் செய்வாங்க…
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
Can we use frozen coconut?
Yes you can, first thaw completely and then use.
Very perfect burfis and awesome clicks..
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
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 🙂
HI
Can i use dessicated coconut?
One of my fave …very nice
After so many flop of making coconut burfi your recipe with all the step by step procedures made my burfi too good.Thanks Raji.
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
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.
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?
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..
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..
Thanks for the recipre. Sounds quick and easy. I am tempted to try it today:)
very awsome !!!!!!!
Pls tell me how to grate fresh coconut ???
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.
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 🙁 🙁
Next time try powdering the sugar and see. Or use fine grain sugar. Make sure you keep the flame low.
okk thnk you mam
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.
Makes mouth watery…I am very eager to make the burfi and taste it with the crispy cashews in it…
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 !!
hey dear do check my blog 🙂 ive posted coconut burfi your way 🙂
last time i tried with dessicated coconut.the sugar got caramelised.
can u tell me how to use dessicated coconut for this recipe?
Though i have no idea, u can try sprinkling some water.
i tried it first time, it came out well
Can I use canned coconut milk to make this barfi?
No
i tried it once……..but it got burnt…….i heated sugar with coconut,it turned into brown…….pls tell me some suggestions:-(
Keep the flame low all the time and use fresh juicy coconut
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!!!!
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
HI Raks! Tried your coconut barfi recipe…came out perfect! love it!!
Happy Deepavali to you! Thanks for sharing the recipe.
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?
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.
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
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
can this be made with desiccated coconut?
Since it has no moisture, it wont turn out good in this recipe.
Hi .. How long can we store this ?
4 or 5 days 🙂
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?
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.
Looks yummy and mouth watering I will definitely try this