Coconut Burfi
October 18th, 2007 filed under Desserts
This recipe is made with coconut powder combined with a cardamom flavored sugar syrup. This is a scrumptious dessert or snack.
Makes 24 to 30 pieces.
Ingredients:
- 1 cup heavy cream or whipping cream
- 1 cup sugar
- 1 cup dry milk powder
- 1/2 cup coconut powder
- 1/2 cup grounded walnut
- 1/4 teaspoon cardamom powder
Method:
- Grease an 8-inch round or square plate and set aside.
- Boil the heavy cream on medium-high heat.
- After milk comes to a boil, turn the heat down to low-medium heat.
- Add the sugar and Stir so sugar is dissolve.
- Let it simmer six to seven minutes making sure to stir frequently. The milk syrup should heat until 230 degrees on candy thermometer or one thread.
- Add the milk powder and mix well. Stir for about two to three minutes on medium heat or until the mixture should start leaving the pan.
- Turn off the heat and add cardamom powder, coconut powder and ground walnut and mix well.
- Spread on a greased plate about 1/2 inch thick and let it cool for about an hour. Cut the burfis in square or diamond shapes, or any desired shape.
Tips:
If sugar syrup heats to above 230 degrees, the burfee will be dry. If the syrup is not thick enough, the burfi will take longer to cook with dry milk powder, making the burfee chewy like taffy.
hello aunty,
thank you for ur wonderful recipes, which have made me gain interest in cooking..
can you please tell me where did u get this thermometer with all the data inscribed in it ..
hi manjula aunty,
i live in germany and i really miss some of the sweets. And i don’t like buying them from indian stores as i don’t know when they have been packed.
But after seeing ur recipies i tried most of them n they all really came out well. Thanks for ur recipies. Ur website is of great help to all those people like me who live far frm our home country.
For making coconut burfi dry coconut powder is used or the fresh one is used?
Hi Ma’am, I’ve prepared your Coconut burfi recipe several times now each time with a little twist of my own and it has turned out really nice everytime.. As you’ve mentioned in your site, half the fun in cooking is in experimenting.. the other half,
– is in realizing how simple cooking can be by seeing your simple cooking videos..
Thanks for the effort you’ve put in sharing such wonderful recipes with rest of us..
Looking forward for many more recipes from you..
By the way, the website is really good looking..
I always used to see ur videos in Youtube and had never realized you had a website.. When was this website launched?
dear manjula ……i am a great great fan of urs…… i have made a lot of ur recipes and invited a lot of people over dinner and have been really really appreciated.but i know the real appreciation goes to u….thankyou so very much…..u r doing a great job….looking at u i get a very motherly feeling especially as i am staying abroad….recently i made rasgulla but since the cooker was small they all sticked to each other…looking forward to still more good recipes…pallavi
hi ,
in the video you say to boil the milk and in the ingridients it says heavy cream….so do I use milk or heavy cream? please reply back soon and great recipe you have shown us!
thank you….
Hi Hamida, use heavy cream.
thank you for a fast reply!
hello aunty,
Happy new year to u n ur family!
Can u please tell me how to make this burfi using condensed milk instead of cream and how much to use? Also, is coconut powder the same as coconut flakes?
thank u..
you cooked milk and sugar syrup too long
The burfy I have made has actually become dry and powdery. Can you please tell me about what can be done to make it normal? Thanks
verynice
Hi Anju,
Dry milk powder is simply milk that has had the liquid removed. The dry powder has a long shelf life and can be reconstituted to make milk again.
It’s useful in cooking because you get the thickness without spending hours cooking regular milk until it’s reduce to a thick mass which is the basis for sweets like burfi.
The only substitution is to cook milk the long way on the stove top stirring often. It’s worthwhile to get dry milk powder instead and should be easy to find in the baking section of a grocery store.
Hope this helps!