Fresh Coconut And Almond Burfi

Fresh Coconut and Almond Burfi

Burfi is a milk based sweet which is very famous in Indian sub continent. There are many varieties of burfis like besan burfi, kaju burfi, pista burfi etc. Plain burfi is made of condensed milk and sugar. Coconut or Mango flavoured burfis are also available. They are available in different shapes like square, diamond or round. This can be prepared and served on any occasion.

This Raksha Bandhan I thought of preparing sweets at home. In this process I prepared 3 sweets. First one is Kalakand, Second is Fresh Coconut and Almond Burfi and Third is Kaju Katli. I have already posted recipe of Kalakand. Now it's turn for the burfi. I have given a nutty twist to the fresh coconut burfi by adding crushed dry roasted almonds.

Here is the recipe

Fresh Coconut- 1
Milk- 5tsp or 1/4cup+ 1tsp
Sugar- 1cup
Desi Ghee- 1 tbsp
Green Cardamom- 4 to 5
Almonds- 1/4cup+ some more garnishing

Grease pan and spread a piece of butter paper on that. Also apply some ghee on the butter paper and keep aside.

Brake the coconut and scrap it. While scraping be careful about not to scrap the brown part of the coconut. You will get 2 cups of freshly scraped coconut.

Dry roast the almonds in a kadai. Then make a coarse powder with some bits. Keep aside.

Deseed the green cardamon and make a powder and keep aside.

In another kadai add scraped coconut, milk and sugar and mix.

Keep the kadai on gas and the flame should be medium and start cooking

It will be watery as coconut will leave water and sugar will melt. Slowly water will evaporate and it will be thick. While the mixture is reducing don't stire much.

When it reduced a bit add ghee and cardamon powder and mix properly. When it became thick then reduce the flame to low and stir continually.

If you will leave it for some mins, then it will burn. At this stage add crushed almond to it. It will be further thick and form like a dough.

Now pour the Mixture immediately on the already greased pan. Spread it evenly and smooth the top with the help of spoon. Keep halved almond on the burfi and press a little. Then let it set and cool down to the room temperature.

Then cut the burfi. Serve the burfi either cold or room temperature