Coconut burfi is a traditional, easy-to-make, sweet popular in many Indian homes during festival seasons. Besides festivals, it is also a sweet delicacy that can be served for tea-parties and as a nice gift to someone on special occasions.
Preparation Time: 20 to 25 minutes
Yield: 20 pieces
Ingredients:
- 3 cups desiccated coconut
- 1 and 3/4 cup sugar
- ½ cup milk
- 1/2 cup cream
- ¼ tsp cardamom powder
- 2-3 tsp melted ghee
Preparation:
- Heat a pan, add ghee, coconut, milk and cream
- Stir well until combined and bring the mixture to a boil
- Reduce heat and cook until the milk evaporates, then add the sugar and mix
- Stir constantly until the moisture from melted sugar evaporates
- Add the cardamom powder and remove from heat
- Divide the mixture into two equal parts
- Add a few drops of red food color to one half of the mixture
- Mix well to get a pink color. Set aside.
- Transfer the mixture into a greased tray lined with baking paper
- Spread the pink coconut mixture into the tray
- Use a spatula to spread the mixture in one single layer
- Add the remaining white mixture on top of the pink layer
- Use a spatula to spread the white mixture in a single layer
- Press down with the back of a spoon or spatula
- Sprinkle with crushed pistachio or almonds
- Cut into squares and let rest until completely cool for about 2-3 hours
- Remove pieces from the tray and serve at room temperature.
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