Coconut Burfi is a delicious melt in the mouth sweet made by cooking coconut along with sugar, ghee and flavored with cardamom powder. Coconut Burfi is also known as Thengai Barfi in Tamil and Nariyal ki Barfi in Hindi. Coconut Burfi is one of the quickest and easiest sweets that you can make for Diwali. It is a beginner friendly sweet that you can try during festivals like Diwali.

Coconut Burfi popularly known as Thengai burfi or Thenga barfi is hubby's favorite sweet and is one of my MIL's specialty. To me she makes the best coconut burfi I have tasted so far, flaky, not too hard and perfect. Coconut Burfi is made at home during Diwali and on special occasions as it is quiet easy to make.

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About Coconut Burfi

Burfi or Barfi is an Indian fudge which can be soft or hard. Coconut Burfi is a traditional Indian sweet made using coconut, ghee, sugar and cardamom powder with the addition of nuts which is optional. This sweet is popularly known as Thengai barfi or Nariyal barfi and one of the festive sweets that even beginners can try.

Coconut Burfi is a delightful dessert that you can make for gifting purpose too. I learnt this recipe from my MIL who is an expert in making coconut burfi. This sweet can be made in many ways though the ingredients are almost the same. This recipe I've shared here is very easy and quick to make which comes together in just 20 minutes.

The burfi is popular because it is melt in the mouth, simple and easy to make. It is one of the sweets I learnt to make during my initial stages of cooking. This is the traditional way of making coconut burfi with just coconut, sugar and ghee as main ingredients.

It is one of the fuss-free and quick sweet that you can prepare. It takes just 20 minutes from scratch and one of the easy sweets that even beginners can try. So what are you waiting for?! Do try this easy and quick sweet for this Diwali and enjoy!

Coconut Burfi Video

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Coconut Burfi Ingredients

• Coconut - You can use fresh coconut. Cut into pieces and blend in mixer to make it fine. Fresh coconut is best to use, but you can replace fresh coconut with desiccated coconut though the taste will vary.
• Sugar - Use white granulated sugar, you can alternatively use jaggery too.
• Ghee - Use pure ghee for nice aroma.
• Cardamom powder - Cardamom powder is added very little as the main flavor is from coconut.

How to make Coconut Burfi Step by Step

1.Take coconut pieces and add it to mixer.

2.Grind it until slightly fine. You can use freshly grated coconut too.

3.Now measure 1 cup coconut and ¾ cup sugar, set aside.

4.Brush little ghee in a tray and keep it ready.

5.Add 1 teaspoon ghee to a pan add 1 cup coconut. Saute for 2 minutes until moisture leaves.

6.Add ¾ cup sugar to a pan along with ⅓ cup water.

7.Stir well until sugar dissolves completely.

8.Let the syrup boil. Keep stirring and checking in between.

9.Check for 1 string consistency. The string should not break in half it should stand for a second. If it breaks in half then its ½ string so cook for few more seconds to get 1 string consistency.

10.At this stage add sauteed coconut along with ¼ teaspoon cardamom powder.

11.Mix it well. Keep cooking in low flame.

12.Add 1 tablespoon ghee. Mix well and cook until it becomes thick.

12.Cook until it becomes thick but in slightly flowing consistency more like thick halwa consistency.

13.Now immediately transfer the mixture to the greased tray.

14.Level it well using a spatula. Add nuts if you like. Set aside for 15 minutes.

15.When it is still warm mark pieces using a knife. It will look moist at this stage. Let it set at room temperature for 1 hour minimum.

16.This is after an hour, now the burfi is set completely. When you touch and see - it should not stick and will be hard. Cut into squares and remove.

Coconut Burfi is ready! Store in a clean dry container.

Expert Tips

• Coconut - While scrapping the coconut take care not to scrap too deep. Discard the brown part use only the white flesh part.
• Pulsing - You can either grate coconut fine and use it but in that case also the shreds will be big so you can pulse it in mixer until slightly fine then use it.
• Roasting - Roasting coconut increases shelf life so I would recommend roasting.
• Sugar syrup - Testing the sugar syrup is not that difficult, First the sugar syrup becomes very sticky only then single string consistency is reached. If you are a first timer check it every now and then till the desired consistency is reached.
• Single string consistency - the string should stand for a second that is the perfect consistency.
• Consistency - While pouring it may look sticky and flowing but when set it will harden and become perfect burfis. When the desired stage is reached, immediately transfer it to the greased tray.
• Marking pieces - Make sure you cool them only for 10-15 minutes then mark the pieces. But make sure to do the marking when it is still warm. Let it set for at least 1 hour then cut into pieces.

Serving & Storage

Coconut Burfi keeps well in room temperature for about a week and in fridge for 2 weeks. Serve it with any savory snack and tea or coffee.

FAQS

1.What is the alternate to fresh coconut?

Fresh coconut is best to use for coconut burfi however you can use desiccated coconut or dried coconut flakes too.

2.What others can I add as variation?

You can add chopped ghee cashews fried cashews or even raisins. For a variation you can add tutti frutti at the last stage, mix and switch off.

3.How long does coconut burfi stay good?

Coconut burfi stays good for 3-5 days in room temperature and in fridge for about 10 days.

4.Why did my burfi is not hard and set?

If you have missed the one string sugar consistency and undercooked the mixture may turn like halwa and will not set.

5.The mixture breaks, I am not able to make squares?

Burfi breaks is because the mixture is overcooked and the sugar consistency has passed the next stage.

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