My love for Naariyal(coconut) ki burfi started after I settled down in Chennai. I guess after my marriage if I wouldn’t have settled down in South India, I would not have learned how to prepare Naariyal (coconut) ki burfi . No, that doesn’t mean that people in North India don’t know how to prepare Naariyal ki burfi or coconut burfi. Before my marriage I hardly took any interest with my mom to prepare sweets. After settling down in Chennai and now in Bangalore whenever my husband and I were invited to anyone’s house for some special occasion, I used to get one coconut, beetle leaves, supari (betel nut) along with haldi- kumkum. In North, we never had so many fresh coconuts all year round. So, I used to be excited to get coconuts with each visit! But how much could I eat…. and how to use so many coconuts? Then I decided to learn coconut burfi. Took some tips from my mother as she is an expert in preparing sugar syrup based sweets. So now, after every festival there was coconut burfi in our house as I used to get invitations from 8 to 10 neighbors. The more invitations, the more coconuts!!!
But slowly over the years to be on the healthier side, I reduced my sugar intake and so I stopped making coconut burfi. I decided to prepare it only once a year during the occasion of Janmashtmi. But this year I prepared Naariyal ki burfi with dry desiccated coconut powder.
Is there any difference between burfi prepared with dry desiccated coconut powder and fresh grated coconut? Yes, there is…. Fresh grated coconut has lots of moisture so it takes a lot of time to reduce the moisture. With dry coconut powder preparation time is less and we don’t need to keep burfi in the fridge for 3-4 days.
I have two more types of burfi posts in the blog, can take a look… Dry fruits Burfi
Some points to remember:
- While measuring sugar, coconut and water we don’t need any specific measuring cups. Use any cup, glass or bowl from your kitchen and use the same vessel for measuring all three ingredients.
- I had used 4 cups of sugar for 5 cups of coconut and I felt that burfi was overly sweet. So the quantity of sugar can be reduced to 3 or 3+1/2 cups.
- It is sugar syrup based sweet, so it’s a bit tricky as preparing the right consistency of sugar syrup needs experience.
- When sugar syrup starts becoming thick, reduce the flame and take some syrup at the edge of of spoon and from there very carefully try to check with your finger and thumb about the thread consistency. If there is only one thread formation, it means that syrup still needs to be cooked for some more time. Be very attentive because if sugar thickens more than two thread consistency, burfi would be dry and brittle.
- If burfi is not properly set in the plate after cooling down also and you can feel a lot of moisture is still there, then once again collect it and put it back in the wok. Switch on flame and using spatula, stir it on medium flame till it becomes thick and sticky .It might take 5 to 10 minutes. Pour it again in another greased plate and set it down.
Sometimes we overdo sugar syrup and after cooling down, burfi is very dry and brittle. Don’t worry, we can still fix this. Crumble all burfi pieces. It will be in a coarse powder form. Pour 1/3 cup of milk in the wok, heat it and add that broken coarse powder. Keep stirring it on medium flame and when it turns thick and sticky, pour it in a new greased plate and set it down.
If it is difficult to judge whether batter is sticky enough or not to set it in the plate, very carefully (it is very hot) take 1/4 tsp batter and try to prepare it as a ball. If you are able to bind it easily, batter is ready to set in the plate.
Desiccated dry coconut powder 5 cups
Granulated sugar 4 cups ( can reduce little bit)
Water 1+ 1/2cup
Milk 2 tbsp
Ghee only to grease the plate
Cardamom powder 1+1/2 tsp
Grease a big plate (preferably with high edges around it) with ghee and keep it separately.
Measure coconut powder and keep it in a bowl or plate.
In a heavy bottomed wok heat one cup of water and add sugar in it. Keep it stirring till sugar dissolves completely.
Once sugar dissolves completely, add milk. The wok would be full of bubbles.
Slowly bubbles would settle down and the impurities of the sugar will gather around the wok. With the help of spatula take them out and throw them. Add cardamom powder.
On medium to high flame let this sugar syrup boil till it reaches two thread consistency. Add measured coconut powder, quickly mix it well and spread it in greased plate evenly. With the help of flat spatula pat it nicely so that it sets down firmly.
After 10 minutes cut burfi in any shape and let it cool down completely.
Once burfi cools down completely, once again cut it into pieces with a sharp knife and spread happiness with your homemade coconut burfi!
During festivals nothing is better than gifting your friends homemade sweets…