Coconut Burfi

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Average: 5 (4 votes)
Cookbook: 
The Higher Taste

There are many kinds of burfi (also called burfee or barfi), usually flavored with nuts or fruits, but sometimes cardamom, rosewater, or even carrots. Coconut burfi is one of the more traditional and most nostalgic of burfis.

Because it's easy to make ahead of time, in many varieties, and in large batches, burfi is a popular gift for special occasions or as a kind gesture between friends and family.

This recipe's servings can vary based on how large you cut the burfi, or if you shape it. Also not that although it only takes only about an hour to make, you will need to refrigerate it for at least one additional hour before it is ready to serve.

4 cups milk
1/2 cup heavy cream
1/3 cup raw sugar
1/3 cup shredded or flaked coconut (unsweetened)
1 teaspoon vanilla

In a large heavy saucepan (preferably nonstick) put milk and cream. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking. Stirring often and scraping the bottom of the saucepan, keep the milk boiling (but reduce the heat if milk starts to boil over). The milk will begin to thicken after approximately 1/2 hour. When the boiling action slows to a rolling boil, reduce heat and add the sugar and vanilla. Continue cooking, stirring constantly until a small amount of the mixture dropped into very cold water forms a small, soft ball. Stir in coconut and cook just 3 minutes longer.

Empty burfi onto a flat, buttered try and mold into a square 1/2-inch thick. Cool at room temperature. Cut into desired portions.

This burfi can be made up to 2 days in advance of serving, but must be refrigerated. Remove from refrigerator 1 hour before serving.

If you have suggestions for this recipe, or you want to share your experience with it, please rate and comment on it, or email food@krishna.com. Fellow cooks/bakers want to know!

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