Coconut burfi recipe or thengai burfi is very easy to make, just 2 main ingredients! The best part is no sugar syrup consistency in this method!
Check out my other Diwali recipes and list of easy Diwali sweets in my website.
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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 her to make 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.
Found a simplest recipe/ method to do it in this site called cookatease. So tried it and succeeded in very first attempt in this method.
Am sure next time I would get the whitest. I personally some how don't 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 of this coconut burfi recipe. Me and Vj loved it a lot and I am definitely going to make again and again. Also for this Diwali…
Recipe card
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.
Stepwise photos
- 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.
- Keep cooking 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.
Mahi
பர்ஃபி நல்லா இருக்கு ராஜி!
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.
Kurinji
Very tempting and mouthwatering burfi...
indianspicemagic
This coconut burfi reminds me of my grandma who prepares yummy coconut burfi.
Nandita SS
The burfis have come out perfect!!! Looks yum 🙂
Sathya Sankar
Delicious looking burfis, perfectly done!
Kalpana Sareesh
one of my fav.. perfect color..n texture..
Archana
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.
notyet100
Drooling,feel like picking one 🙂
Rashida shaikh
They are awesome...
Sangeetha Nambi
My mom use to prepare this often during my childhood...
http://recipe-excavator.blogspot.com
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 🙂
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.
Saraswathi Iyer
Simple dish looks tempting and superb clicks.
Nisa Homey
The last pic totally blew me out....my all time fav burfi....
ranjitha
coconut burfi is one of my favourite sweets....it reminded my mom's taste........
Sharmilee! :)
Perfect white burfis, yumm!
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...
Az
Looks delicious and rich!!
Vimitha Anand
Hmmm i love this a lot... Nice clicks Raks
Prathima Rao
Soft & juicy...just the way i like them..Perfect coconut burfis!!
Prathima Rao
Prats Corner
Soumya
Fantastic...Thank you Raks...One of the recipe which I requested.Perfect burfis!!
Jayasri Ravi
Perfect looking coconut burfi's, looks so delicous...
Sushma Madhuchandra
The last picture is amazing. I add a bit of milk while making these coconut burfi & make a sugar syrup.
Sanoli Ghosh
Coconut burfis have come out perfect. Fabulous one.
Anu
Looks delicious ,love the last click.
smita singh
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
smita singh
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
Spice up the Curry
superb looking delicious burfis
Asmath Nawaz
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
Ramya
Absolutely yummy:-)this one is a regular back home as it is moms masterpiece:-) nice pictorial..too tempted raks!
Chitra
Lovely white color. Thnx for sharing. Ur MIL's recipes are always a hit here. will try this for sure 🙂
suhaina aji
u are tempting me too much...wonderful..love it.
Shama Nagarajan
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 .
runnergirlinthekitchen.blogspot.com
We always made coconut barfi during rakshabandhan! Love the clicks and happy to follow you!
jeyashrisuresh
Fantastic burfis. Very pretty presentation. My fav sweet
Srimathi
Looks picture perfect.
M D
Lovely step by step. Coconut burfi looks brilliant. Lovely pics!
Priya
Feel like having some rite now, prefect for my sweet tooth.
Priyaram
தேங்காய் பர்பி.. பார்க்கவே வெள்ளையா அழகா இருக்கு... எங்க அம்மாவும் இப்படி தான் செய்வாங்க...
letscook
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
Pavithra
Can we use frozen coconut?
RAKS KITCHEN
Yes you can, first thaw completely and then use.
Hema
Very perfect burfis and awesome clicks..
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
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 🙂
SAKSHI
HI
Can i use dessicated coconut?
Vanamala Hebbar
One of my fave ...very nice
sapna
After so many flop of making coconut burfi your recipe with all the step by step procedures made my burfi too good.Thanks Raji.
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
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.
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?
Divya Sankar
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..
Divya Sankar
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..
Tripi
Thanks for the recipre. Sounds quick and easy. I am tempted to try it today:)
Ganesh Bala
very awsome !!!!!!!
Nilu
Pls tell me how to grate fresh coconut ???
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.
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 🙁 🙁
RAKS KITCHEN
Next time try powdering the sugar and see. Or use fine grain sugar. Make sure you keep the flame low.
nups
okk thnk you mam
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.
Ramy
Makes mouth watery...I am very eager to make the burfi and taste it with the crispy cashews in it...
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 !!
Shweet Spicess
hey dear do check my blog 🙂 ive posted coconut burfi your way 🙂
Meenal Ramanathan
last time i tried with dessicated coconut.the sugar got caramelised.
can u tell me how to use dessicated coconut for this recipe?
Raks anand
Though i have no idea, u can try sprinkling some water.
roselin rose
i tried it first time, it came out well
Gulshad Bagum
Can I use canned coconut milk to make this barfi?
Raks anand
No
Roxy raji
i tried it once........but it got burnt.......i heated sugar with coconut,it turned into brown.......pls tell me some suggestions:-(
Raks anand
Keep the flame low all the time and use fresh juicy coconut
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!!!!
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
nita
HI Raks! Tried your coconut barfi recipe...came out perfect! love it!!
Happy Deepavali to you! Thanks for sharing the recipe.
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?
Raks anand
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.
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
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
Renu Nair
can this be made with desiccated coconut?
Raks anand
Since it has no moisture, it wont turn out good in this recipe.
Supriya Sivanandhan
Hi .. How long can we store this ?
Raks anand
4 or 5 days 🙂
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?
Raks anand
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.
Jubu Alina
Looks yummy and mouth watering I will definitely try this