Monday, February 23, 2015

COCONUT BURFI - தேங்காய் பர்ஃபி

Coconut Burfi, Nariyal Pak

When I started learning Sweets from my Mom, this Burfi was the First.
Coconut Burfi can be made with just few ingredients.
Grated  Coconut and Sugar combination is what makes this Burfi. To get bright White Colour some Milk is added.
Burfi will also be very soft due to milk.
You would be amazed how a small portion of Milk plays a nice and major role in this Burfi.
Ingredients Needed:-
1.  Grated Coconut  (tightly pressed in 2 cups and only white portion)
2.  Sugar - 2 cups 
3.  Elaichi powder / cardamom - 1/2 tsp
4.  Ghee - 3 tsp
5.  Milk - 1/2 cup

COCONUT BURFI - தேங்காய்  பர்ஃபி
1.  In a thick Bottom Kadai add Grated Coconut, Sugar, Milk and1 tsp ghee.
2.  Start cooking in medium flame and when the mixture becomes watery add one more tsp of Ghee timely.
3. When it starts to leave the sides, you can see white bubbles and now is the right time to add Elaichi / cardamom powder.
4. In the meantime grease a plate and keep it aside.
5. Coconut Mixture will slowly gather and become mass and while still some water is left in it, will be the to time add one more tsp of Ghee.
6. Switch off the Stove and Mix for 2 mins and Pour it evenly on a greased plate or tray.
7. Tap slowly and flatten it and Cut into desired sizes immediately or when it is still hot.

8. Cool and remove the Pieces and store it in an air tight container.

Always use only white portion of coconut and always try to avoid Coconut brown portions.
If you want smooth Burfi you can grind it with milk and start the Burfi making with it.
Cooking time is very important and even one extra minute will get you only powdery Burfi.
Fried cashew nuts can be added.
For 2 cups it normally yields approx. 24 medium sized pieces.

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