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.
I stumbled upon your web site. I love Indian food, one of my dearest friends is from North Indian. I’m so excited that I found you, I hope to learn to cook some of your recipes. Thank you for sharing your great cooking with us.
Rhonda from Ft. Worth Texas
can we make paneer burfi with cheddar cheese?
Hello Aunty,
i tried this recipe 4 to 5 times.and always result was awful.
thanks
i have one request… can u please teach us plain burfi.i love plain khoya barfi.i cannot find here tasty burfi.please teache me how to make plain burfi…
how can i make coconut powder,plz tell me aunty
Hello Aunty,
I am staying @ INDIA. I like the way you make fresh & hygienic homemade “khoya”, because personally i don’t like to buy outside khoya.
Today, I am planning to do “coconut Laddoo”, for this recipes can I use “fresh coconut “?
For Laddoo , I am planning to use your homemade “Khoya & in that I’ll use fresh grated coconut, little bit milk, cardimum powder, sugar & I’ll cook until it will become laddoo” so my laddoo become soft & creamy?
Give me your reply as soon as possible, because today i am going to make this laddoo.
Thank You
Archana,
Sounds good freshly greated coconut will work.
Hello,
I have made the coconut Ladoo & they were so testy, that I couldn’t express it. It is all because of you Manjula aunty. Your home made “khoya” (in Mohanthal receipe) has done magic for me.
I have 1 request to you that please can you show us how to make “Egg-less cake” in pressure cooker? because, I don’t have oven & my mummy is vegetarian, so for my mother I want to make it. pleaseeeeeeee
Thank You
This video was really helpful. I was making a Gits barfi kit and did not understand what “until the mixture leaves the pan” meant. Now it is clear to me. I pulled it off the heat way to early.
Now seeing how simple the ingredient list is, I am going to just buy the ingredients and make my own! Thanks Aunty!
Hello Aunty,
Can whipping cream be replaced by normal 2% milk.
Thanks,
Jenni
Jenni, I’m going to guess that they cannot be substituted because 2% milk has too little fat in it. Whipping cream is closer to 40% milk fat. The 2% milk might be too thin, but… you can always try and see what happens!
If you do, please report back how it turned out. Jaya