Coconut Burfi: Traditional South Indian Recipe

Learn the right way to make conventional coconut burfi, also referred to as thengai burfi in Tamil — a traditional South Indian candy made with simply 6 elements. This scrumptious coconut fudge is ideal for festivals, particularly Deepavali (Diwali), and delivers genuine taste with minimal effort.

I’m beginning this 12 months’s Deepavali recipes with this conventional thengai (coconut) burfi. The recipe makes use of little or no ghee, and the complete taste comes from the contemporary coconut and sugar.

This methodology includes getting ready a sugar syrup to the soft-ball stage. With a sweet thermometer, it’s straightforward to get the temperature proper so your burfi units completely each single time.

SOFT-BALL STAGE (Thakkali Padham)

For this coconut burfi, the sugar syrup should attain the soft-ball stage, which is 235 °F (about 112 °C). When you drop a little bit of the syrup right into a bowl of chilly water, it’s best to be capable of collect it right into a gentle, pliable ball. In Tamil, this stage is named thkkali padham (tomato stage).

Using a sweet thermometer makes this course of foolproof. Start checking after 7–8 minutes of simmering. On medium–low warmth (on my range, that’s a setting of three), it took me about 13 minutes to achieve this stage.

Depending in your range and pan, the timing might range, so depend on the temperature or water take a look at for accuracy.

Ingredients required

• Coconut – I used frozen grated coconut, thawed to room temperature. It works superbly on this recipe, even when purists would possibly disagree. If you have got contemporary coconut, go for it! Use solely the white portion and keep away from the brown half.
• Sugar – For 1 cup of coconut, I used ¾ cup of sugar. You can scale back it to ⅔ cup (not much less) for a mildly candy burfi, or improve it to 1 cup for a sweeter model.
• Cardamom – I pulsed 2 inexperienced cardamom pods with the coconut to boost the flavour. If utilizing powder, add it on to the sugar syrup.
• Water – ½ cup for the sugar syrup.
• Ghee – Only 2 tsp whole, making this a light-weight however flavorful candy.
• Nuts – Any nuts work. I used pistachios for a beautiful inexperienced distinction. Roast 12–15 pistachios, pulse them, and use 2 tbsp within the recipe.

Check the recipe card beneath for precise measurements.

Dietary specs

This coconut burfi is of course gluten-free. For a vegan coconut burfi, merely use vegan ghee. For a nut-free model, skip the nuts.
Stored within the fridge, it stays good for 7 to 10 days in an hermetic container.

How to make coconut burfi

• Pulse the grated coconut with cardamom (no water) and put aside.
• Make sugar syrup: In a pan, add ½ cup water and 1 tsp ghee. When small bubbles type, add sugar and soften fully. Bring it to a boil and warmth till it reaches 235 °Fthe soft-ball stage. Test by dropping a bit syrup in water — it ought to type a gentle ball.
• Add coconut: Stir within the floor coconut and remaining 1 tsp ghee. Cook till the moisture is absorbed and the combination thickens (about 7–8 minutes).
• Set the burfi: Grease a plate or tray with ghee. Sprinkle 1½ tbsp pistachios. Pour the coconut combination in, faucet gently to unfold, and sprinkle the remaining pistachios on high.
• Let it cool for 10–quarter-hourthen slice with a greased knife. Allow to set for an additional hour earlier than eradicating the items.

Recipe Notes

• Use any nuts you want.
• Grinding the coconut provides a smoother texture, however it’s elective.
• This recipe works nicely with each contemporary and frozen coconut.

Vvk tip

• If the burfi hardens within the fridge in a single day, carry it to room temperature or use a heat knife for straightforward slicing.
• Don’t lower or transfer the burfi whereas sizzling — it might crumble. Wait till it appears to be like matte and is simply heat (about 10 min), then lower and let it cool absolutely for 45–60 min.
• If after 2 hours it isn’t holding form, return it to the pan, cook dinner a number of extra minutes till thick, then reset. Or roll it into coconut ladoos — undercooked burfi makes wonderful chewy ladoos.

Frequently requested questions

This straightforward coconut burfi recipe is ideal for DiwaliNavratri, or any competition. With simply 6 elements, it provides you genuine taste and melt-in-the-mouth texture each single time.

More deepavali sweets

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