Coconut burfi is also known as ‘nariyal burfi’ in Hindi and ‘kobbari mithai’ in Telugu. The freshly harvested coconut contains sweet water which is extremely beneficial for health. Coconut helps for good digestion.
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Coconut burfi can be prepared in a very simple process. Grind the coconut powder, fry the powder, add malai and sugar cook, switch off fire transfer mixture to plate coated with ghee, let it cool and shape.
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Coconut is a very versatile and indispensable food item for most people. While we enjoy this tasty dessert, an additional benefit of coconut is its water which is sterile and is very good for the human body. Coconut burfi helps to treat the acidity in the body and is also safe to eat. Try other recipes
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Coconut burfi video:
The smooth coconut burfi melts in mouth mixed with the 5 most used ingredients in kitchen fresh coconut, cream, ghee, sugar and finally, topped with fried cashew nuts.
- Fresh coconut – 1
- Cream(malai) – 1 cup
- Sugar – 1/2 cup
- Ghee – 4 spoon
- Fried cashew nuts - 9
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Break a coconut into two equal half and remove the brown shell, we just need the white coconut kernel.
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Chop the coconut Kernel into small pieces and grind into powder.
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Heat a pan over a medium flame add coconut powder and roast for 5 minutes until the water in coconut dries.
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Add a cup of cream (malai) and stir well continuously, so that the coconut will fry constantly.
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Add a spoon of ghee and fry for 5 more minutes.
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Add sugar/ sugar substitute and mix well, let it fry for 5 minutes.
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Add Ghee for a rich taste and fry for 2 minutes.
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Transfer coconut mixture to a plate coated with ghee.
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Adjust the sides of the container and shape them into squares. Let it cool for 2 minutes.
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For topping, fry Cashew nuts/ Badam in ghee and add as preferred
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Press the cashew nuts on the top of coconut mixture
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Now lubricate a knife with ghee and cut the big square mixture into preferred shapes
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Allow the coconut burfi to cool completely and will be ready to be served
Step by step procedure for coconut burfi:
The most used ingredients in the kitchen.
Break a coconut into two equal half and remove the brown shell, we just need the white coconut kernel.
Chop the coconut Kernel into small pieces add to the blender jar.
Grind into the powder. Take into a bowl.
Heat a pan over a medium flame add coconut powder.
Roast for 5 minutes until the water in coconut dries.
Add a cup of cream (malai).
Stir well continuously, so that the coconut will fry constantly.
Add a spoon of ghee and fry for 5 more minutes.
Add sugar/ sugar substitute and mix well, let it fry for 5 minutes.
Add Ghee for a rich taste and fry for 2 minutes.
Transfer coconut mixture to a plate coated with ghee.
Adjust the sides of the container and shape them into squares. Let it cool for 2 minutes.
For topping, fry Cashew nuts/ Badam in ghee and add as preferred.
Press the cashew nuts on the top of coconut mixture.
Now lubricate a knife with ghee and cut the big square mixture into preferred shapes.
Allow the coconut burfi to cool completely and will be ready to be served. Transfer into the serving plate.
The smooth mouth-watering coconut burfi is ready to melt in the mouth.
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