Monday, December 1, 2008

Milk Coconut Burfi

Milk Coconut Burfi

CoconutMilk burfi Or Milk coconut burfi is a sweet dish made of coconut, milk and sugar. you can use fresh, frozen or dry coconut. Similarly you can use whole milk or condensed milk. Whichever ingredient you use, it tastes delicious. It is very easy to make. My Mother In Law used to make these barfi, CoconutMilk Burfi is one of the signature dish of Amma(My MIL). She makes it often at home. She use to say( MSC Burfi-Milk, Sugar, Coconut).Many variations can be done to this burfi. My whole family love this burfi. When I made these I follow her method. The photo was not as picturesque but taste is gorgeous.


Ingredients:

1- cup fine grated fresh coconut

3- cups Milk

1½to 2cups sugar

½ cup- Ghee

5 cardamom pods

2 tablespoons sliced pistachios or almonds to decorate (optional)

10to 15-cashewnuts & few almonds.

1/2 tsp. ghee for greasing the tray


Method:

Soak kaju and badam for an hour. Grind kaju &badam with fresh grated coconut & 2cups of milk.

Grease a flat tray, or plate with ghee and keep aside.

Heat sugar, milk grinded coconut with remaining one cup milk to a boil in a medium saucepan over medium-low heat.

Stir fry continuously, on medium heat, until the whole lump begins to come off the sides of the wok. Do not make it too stiff, otherwise burfi will not be soft and will taste like chewy toffee.

When lumpy and sticky, add the ghee and cook until mixture becomes very thick and starts to leave the side of the pan, about 50 minutes.

Turn the heat off and transfer the mix to the tray. Spread it out evenly using a flat palette knife

Make sure that the surface is even and the margins are straight. Once it is cooled, it keeps the shape because of the sugar syrup). Leave it for cooling for around 10mins. Then cut them into desired shape.

Sprinkle pistachios, cardamoms and almonds. Press them gently into the surface.

Slice into squares or diamond shapes. Any left-over corner pieces can be moulded into small balls or laddoos. Store in an airtight box.

If the barfi doesnt set, refrigerate the greased plate for 2 hours and then cut into pieces.(I take this burfi before setting bcz some guest came to serve them I taken beforeJ

Notes:

When you grate the coconut, grate only the white part. Don't grate the bottom brown part. This is to ensure the white color for burfi. Pulse the grated coconut for few seconds in mixie to get a fine texture.

You can omit the nuts and cardamoms if you like.

If you want to make Laddoos (balls), and not burfies (diamond squares), simply allow the soilds to cool a little until they are hand warm. Then shape 1 tablespoon at a time, into balls by rolling between palms and fingers of both hands.

8 comments:

Gita's Kitchen said...

Coconut burfi is my favorite sweet, I usually make it during Diwalis. With your mouth-watering picture, I am planning to make burfis today :)

Kitchen Flavours said...

Wow Burfi looks mouthwatering. Thank you for the tips on grating coconut.

Priya said...

Coconut burfis my alltime favourite, i love munching them whenever my mom prepare these burfi at home when i was kid..delicious..

RAKS KITCHEN said...

Sounds so yummy!I love milk sweets and they just melt in the mouth!!!

DEESHA said...

lovely burfi .. nice tips on grating the coconut

Suma Rajesh said...

i love burfi soo much...anytime i can have it..

Malar Gandhi said...

Coconut milk peda sounds new to me...you made it very interesting...Like the new layout, so kool.

Roopa said...

That is come out so well for you, nice blog you have !!