Coconut Burfi recipe from scratch | Glutenfreewhisk

 Coconut is an exceptional ingredient to use and to work with. Almost every part of coconut is used in food or recipes and in daily use things. People have their livelihood on this plant. My next recipe is a sweet recipe for the festival season. And since it is Raksha Bandhan I am making this coconut burfi from scratch and this is so worth it. And from scratch I mean, recently I have been making my own coconut milk at home. So, after blending fresh coconut with water to extract coconut milk, I am left with the coconut fiber. I decided to use it to make something sweet. But since I have already made a two flavored chocolate coconut balls earlier. I decided to make an Indian sweet dessert because it is Raksha Bandhan festival and making coconut burfi or narial ki barfi felt right. I am keeping it super simple and making it a 5-ingredient sweet recipe.

Once I tried making coconut burfi during Raksha Bandhan festival using grated fresh coconut with jaggery, but it didn't work well because I didn't allow the fresh coconut to cook in milk first. I just roasted it added jaggery and green cardamom and made burfi out of it. It tasted raw. I don't know why because you can eat coconut raw as well, but that recipe just failed. Recently when I saw that this is how coconut burfi is made, that I have to first cook the fresh coconut in milk to soften it and then work around it. And this coconut burfi came out to be super soft and tasty.

One pro tip that I would like to give. Instead of grating the coconut pulse blend it. Even if you are extracting coconut milk and using the leftovers. Either use the traditional coconut scraper or blend to get really fine coconut. The barfi just melts in your mouth, if you grate it really fine. Honestly, pulse blending is quicker than grating. Also, it is not important to remove the outer brown skin of coconut. I haven't removed it and the coconut burfi is still amazing. This step is completely optional. And by outer skin I don't mean the outer shell part. I mean the eatable outer skin part that is dark brownish in color.

I am using a baking tray to set my coconut burfi. Not the whole tray but one side of it. I have greased it using ghee. You can use any mould or small cake tin or even a greased plate. I like using anything that has open sides because it reduces the chances of breaking the burfi while shaping it or while taking it out.

If you are looking for some other super creamy and indulgent Indian sweet, try my recipe for Kalakand barfi. It is super tasty, almost similar process of cooking with different ingredients but easy to make Indian dessert at home especially for a festival.

This coconut burfi recipe from scratch has no fancy ingredients just 4-5 ingredients, the basic ones and your easy and simple coconut burfi is ready at home. No milk powder, no condensed milk coconut burfi recipe. It sets really well even without using anything like khoya or milk powder. This is the beauty of making Indian sweets at home that you add only the necessary ingredients and eat fresh and homemade sweets with any adulterated ingredients that is common in sweet shops especially during festivals. You can use a lot more spices like saffron strands, a little nutmeg powder and even a little black pepper powder for adding more flavors to your burfi but as I have mentioned I am keeping it simple and it taste delicious.

After sharing traditional Kerala style avial recipe and chana dal payasam recipe for Onam this year, now is Raksha bandha special coconut burfi recipe and up next is Janmashtami special two really beautiful prasad recipes. The festive season has officially begun and so is the need to make best festival special food for every occasion.

Happy festivals!

INGREDIENTS -

For coconut Burfi

2 cup fresh grated coconut, finely grated

1.5 cup milk

2 tsp green cardamom powder

Desi Khand or jaggery, to taste

3 tbsp ghee

For garnish

2-4 pinch of green cardamom powder

8-10 chopped almonds

Bougainvillea flower (optional)

METHOD - 

1. In a pan take 2 tbsp of ghee add fine grated fresh coconut to it and combine. Now add milk of choice. I am using regular cow's milk. You can even use full fat milk.

2. Cook this really well covering it initially in simmer for the coconut to soften. Then increase the heat a little and let the excess evaporate. Cook it really well until everything has come together like a thick mass. Make sure you are stirring it regularly so that the coconut does not sticks to the pan or burn.

3. Now add desi khand or jaggery, to taste. Add green cardamom powder and cook again on a medium heat until the water is evaporated and you have a sweet mass of coconut. Add the remaining 1 tbsp of ghee and mix everything well.

4. On a greased mould or baking tray (with ghee) place all the batter and flatten it out using a spatula. Keep the thickness to your liking. Like a burfi meethai thickness. Make sure there are no dead spaces or void in between. Press is well and even it out.

5. Garnish it with chopped almonds, sprinkle some green cardamom powder and refrigerate for the coconut burfi to set.

6. After 6-8 hours or overnight. Slice using a knife as square burfi. I use a flat spatula and serve garnishing with bougainvillea flower and indulge.

Note - Use any sweetener of choice and to make this coconut burfi recipe vegan or lactose free use any milk of choice. Coconut milk will be the best choice, but you can use almond milk as well. Replace ghee with vegan butter of choice or coconut oil.

I am using a quarter plate with beautiful pink floral pattern in it which I have got from my Nani. You can check this olive ceramic Hamza quarter plate to serve your coconut burfi from scratch in.

Check the full recipe on YouTube (Gluten_free_whisk) - Coconut Burfi recipe from scratch.

Coconut Burfi recipe from scratch | Glutenfreewhisk