Coconut Burfi with condensed milk
Coconut burfi recipe with step by step photos. This is an easy and tasty recipe of coconut burfi made with condensed milk and desiccated coconut. Coconut burfi melts in the mouth because of its soft texture. You can also make coconut ladoos with the same mixture.
Usually, for any festival we always make Rice Kheer or Vermicelli Kheer. This time for a change I made coconut burfi today and also clicked the pics. The recipe is super easy to prepare. I didn’t had time to grate coconuts, so I used desiccated coconut (dry coconut flakes).
Generally fresh grated coconut makes better coconut burfi. To reconcile the taste of fresh coconut I soaked the (Dry) desiccated coconut in warm milk for about an hour. The coconut absorbs the milk and the texture resembles fresh coconut to some extent. When I prepare chutneys or gravies with desiccated coconut, I grind them using warm water or soak them in warm water for few minutes. As it’s a sweet dish and to get the rich texture and flavour, I soaked them in milk.
If you are using fresh grated coconut, no need to soak them in milk.
I didn’t added any dry fruits but you can, as per your wish to garnish the burfi
How to make coconut burfi
Take ¾ cup warm milk in a bowl. Add 1 heaped cup unsweetened desiccated coconut to it. Mix well and keep it covered for an hour. (If using fresh coconut, then no need to soak)
Heat 2 to 3 tsp ghee in a pan.
Add the milk soaked coconut and stir well. Saute for 2 to 3 minutes on a low flame.
Now pour ¾ cup condensed milk, stir and mix well.
Add 1 tbsp sugar and stir (Optional step).
You can skip sugar completely as condensed milk is already sweet.
Then add cardamom powder (3 to 4 cardamoms, crushed to powder in a mortar-pestle).
Stir and continue to cook the coconut burfi mixture.
The mixture would reduce and begun to loose its moisture. Keep stirring to ensure that the mixture does not stick to the bottom of the pan.
Continue to cook and stir till you see ghee releasing from the sides. It takes about 22 to 25 mins on a low flame.
Setting coconut burfi :
Now add the coconut burfi mixture in a greased thali or tray. Here I used a baking pan and managed to get more than half of the pan covered with the coconut burfi. Spread it evenly with a spatula keeping ½ to 1 inch of height.
You can sprinkle a pinch of crushed or powdered saffron on top of the burfi. You can also top coat the coconut burfi with 8-10 halved or chopped cashews or raisins.
Once the coconut burfi has cooled completely, slice it into squares or diamond shapes.
Serve coconut burfi. they can also be refrigerated and stored for consumption for 1 to 2 days.
Preparation Time : 1 hr
Cooking Time : 25 mins
Total Time : 1 hr 25 mins
Cuisine : Indian
Course : Sweets
Servings : 5 to 6 Units
Ingredients:
a) 1 cup heaped unsweetened desiccated coconut.
b) ¾ cup whole milk.
c) ¾ cup sweetened condensed milk – I’ve used nestle milkmaid (Amul mithai mate can be used as well).
d) 3 to 4 green cardamoms – crushed to powder in a mortar-pestle.
e) ½ teaspoon rose water (optional).
f) 1 tablespoon sugar (optional).
g) 2 to 3 teaspoon ghee (clarified butter).
h) 1 pinch of saffron – crushed or 2 to 3 pinch of saffron powder (optional).
i) 8 to 10 cashews – halved or chopped (optional).
j) Food colour of your choice (optional)
Instructions for Preparation:
Warm the milk first in the microwave or stove (bring it to first boil).
In a bowl, take the desiccated coconut and mix warm milk with it.
Stir well. Cover and keep aside for 1 hour. If using fresh coconut, then no need to soak in warm milk.
Making Coconut Burfi:
Heat ghee in a pan. Add the milk soaked coconut. Saute on a low flame for 2 to 3 minutes.
Now add the condensed milk and stir. Cook on a low flame stirring often.
Add sugar if you want. Then add cardamom powder.
Continue to cook and stir. The coconut burfi mixture will thicken slowly.
Keep on stirring so that the mixture does not stick to the bottom of the pan.
Ghee should start releasing from the sides of the mixture. You will see tiny drops of ghee. It takes about 22 to 25 mins on a low flame.
Add rose water if using. Stir nicely.
If using food colour, make two portions of the coconut burfi mixture and add colour of your choice to one portion.
Setting Coconut Burfi:
Pour the burfi mixture in a greased tray or thali. (Make layers of both portions if using food color). Let it cool completely.
Sprinkle saffron powder or press some cashews on the top.
Slice the burfi and then serve.
Coconut burfi can also be refrigerated. It can be stored for 1-2 days in refrigerator.
That’s it, your COCONUT BURFI is ready to eat.
