Mumbai: Coconut Burfi is a cherished traditional Indian sweet renowned for its rich flavour and delightful texture. This dessert is crafted from a blend of coconut, sugar or jaggery, milk, cardamom, and occasionally nuts, offering a taste that’s both sweet and aromatic. Depending on the region and the recipe, it may be called by different names such as Kobbari Barfi in South India, Nariyal Barfi in Hindi-speaking regions, Copra Pak in some areas, or Tengai Barfi in Tamil Nadu.
Coconut is regarded as a pure fruit and is widely used in India, not only for religious offerings but also in many culinary dishes. Coconut Barfi and Coconut Ladoo are two of the most common sweets, particularly in South India.
Traditionally, Coconut Barfi is made using either fresh coconut or dried coconut (copra, not desiccated coconut), as these were the most commonly available forms. Desiccated coconut doesn’t quite match the flavour of fresh or dried coconut, so it’s best used with condensed milk or mawa (khoya) for a richer taste.
Coconut Barfi is a popular sweet during Indian festivals like Diwali, Ganesh Chaturthi, and Pongal. It is often made during celebrations and special occasions, making it a festive favourite. Its rich flavour and appealing texture make it a delightful treat to share with loved ones or to gift during special occasions.
Coconut Barfi recipe
Here is the recipe for Coconut Barfi:
Ingredients
Coconut: 4¼ cups (400 grams fresh or 180 grams desiccated)
Sugar: 1½ cups
Ghee: 1 to 2 tablespoons
Cardamom powder (Elaichi): ½ teaspoon
Chopped cashews or pistachios: 2 tablespoons
Milk: 2 cups (3 cups if using desiccated coconut)
Method
Fry the cashews: Heat a pan, preferably a wide one for faster cooking. Add 1 tablespoon of ghee and fry 2 tablespoons of chopped or broken cashews until lightly golden. Remove them to a plate and set aside.
Cook the coconut and milk: Add 4¼ cups (400 grams) of fresh or frozen coconut to the pan and pour in 2 cups of full-fat milk. Stir well to combine and bring the mixture to a boil over medium-high heat. Reduce the heat and cook until the milk evaporates, stirring every 2-3 minutes. This should take about 12-15 minutes.
Add sugar: Once the milk has almost evaporated, add 1½ cups of sugar and mix well. If using refined sugar, reduce the amount, as it is sweeter than raw cane sugar.
Cook the mixture: The sugar will melt, turning the mixture gooey. Continue cooking, stirring every few minutes until the moisture evaporates. Add 1-2 teaspoons of ghee and stir continuously to dry up the moisture. Be careful not to let the mixture burn by keeping the heat low.
Check for doneness: Press down on the mixture with a spatula to check if it’s ready to set. There should be no excess moisture. If there is, cook a little longer until the mixture is dense, sticky, dry, and aromatic.
Set the barfi: Add ½ teaspoon of cardamom powder and cook, stirring until fragrant. Once done, transfer the mixture to a greased pan and press it down with a spatula. Sprinkle the fried cashews and pistachios on top, pressing them in slightly.
Cool and cut: Let the burfi cool and set for 3-4 hours. Cut it into squares once the top is dry and slightly crisp. If the top isn’t crisp when cutting, it means the burfi needs to cook longer.
Final setting: Leave the burfi at room temperature overnight to set completely and firm up. After 12 hours, the burfi should be dry and crisp on the top and slightly juicy inside, with no stickiness on the surface.
(Recipe credit: Swasthi’s Indian Recipes)
Tips for making Coconut Barfi
Processing the coconut: If the coconut gratings are large, process them in a food processor or blender until they are slightly finer. This will help the coconut burfi set properly. Be careful not to over-process, as this could cause the coconut to release its milk and fats.
Milk: The recipe uses full-fat milk, but you can substitute it with vegan alternatives like coconut milk or almond milk. If using homemade almond milk, there’s no need to strain out the pulp. Simply soak the almonds, peel them, and blend with water before using.
Flavourings: Cardamom powder complements the flavour of this barfi beautifully.
Overcooking: Be careful not to overcook the burfi mixture, as this can cause the burfi to harden or the mixture to dry out, preventing it from setting properly. It’s crucial to remove the mixture from the heat at the right moment.
Ideal for both seasoned cooks and beginners, this Coconut Barfi recipe ensures a delightful dessert that will impress your guests and add a touch of sweetness to your Ganesh Chaturthi celebrations. Its simplicity and deliciousness make it a go-to choice for creating festive joy and making your celebrations memorable. Enjoy the perfect blend of tradition and taste with every bite!
Celebrate Ganesh Chaturthi with a sweet treat that’s easy to make and irresistibly delicious—Coconut Barfi! This traditional Indian sweet, known for its rich coconut flavour and aromatic cardamom, is a perfect addition to your festive menu. Ideal for both seasoned cooks and beginners, this recipe ensures a delightful dessert that will impress your guests and add a touch of sweetness to your Ganesh Chaturthi celebrations. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
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