Coconut Cashew Burfi is a simple and most importantly tasty, light sweet on your palate.
The best part about making coconut burfi is when my husband eats the leftovers and scrapes the bowl when I finish making the burfi pieces. It’s super soft and also chewy and fudgy. I prefer my coconut burfi to be softer; you can also make it hard if you like by cooking for more time before setting. You can nail this recipe if you maintain the correct consistency of the coconut burfi.
ABOUT THIS RECIPE:
Coconut burfi is a South-Indian sweet made with grated coconut, sugar, milk and cardamom powder. I have made this recipe, a countless time as it’s delicious and very simple to make. My recipe yields a crispy top layer and soft-fudgy inner layer.
I have used a lot of cashews to make it Coconut Cashew burfi. You can also make a normal coconut burfi without nuts.
This burfi lasts for about a week if stored in a dry air-tight container.
HOW TO USE COCONUT FOR COCONUT BURFI:
To begin with, scrape the brown layer of the coconut pieces. You can skip this step, if you want. Cut into thin pieces and grind in the mixer without water. Make sure you use only fresh coconut for coconut burfi.
Coconut gratings also work fine. Blend the coconut gratings until fine. Don’t blend too much till the coconut releases its milk and fat.
You can also use desiccated coconut. In case you use desiccated coconut, you can skip the first step of cooking the grated coconut for two minutes. Simply add desiccated coconut, sugar and milk. To know how to make desiccated coconut refer my HONEY CAKE Recipe page.
CHECK OUT MY OTHER SWEET AND DESSERT RECIPES:
Carrot Halwa – Gajar ka Halwa
Agar- Agar Pudding – China grass Halwa
In South India, Coconut burfi is a common sweet made for festivals and occasions. To make it look rich, I have topped it with saffron strands, which is completely optional. It can be simply served after a delicious meal. It’s a perfect sweet to prepare in bulks.
Celebrate the joy of cooking with this simple Coconut Cashew Burfi!
Coconut Cashew Burfi
- 2 cups grated Coconut (blended finely)
- 1½ cups Sugar
- ¼ cup Milk
- 15-20 Cashews broken
- 1 tbsp Ghee (to fry cashews)
- A pinch of Cardamom powder
- A pinch of Salt
- 1 tsp Ghee
- Few Saffron strands (optional)
Grease a plate or mould with ghee for burfi to set.
In a pan or kadai, heat 1 tablespoon of ghee to fry cashews.
Add broken cashews and fry till they turn slightly golden. Transfer then to a bowl and keep aside.
To the same pan, add grated coconut (blended finely in mixer) and cook for 2 minutes in low heat.
Add sugar and milk. Mix to dissolve sugar.
Once sugar is completely dissolved, keep stirring till the mixture thickens slightly.
Add cardamom powder and salt. Mix well and continue stirring.
The mixture starts to thicken well. Now, add 1 tsp ghee and fried cashews and mix them.
Keep stirring till you see white traces of coconut formed when you flip the sides.
Turn off the heat and pour the mixture in greased plate or mould.
Spread evenly. Level it with a spoon coated in ghee.
Let it sit for 30 minutes in room temperature. Gently cut into desired shapes.
After it is completely cooled, gently remove each piece to a serving plate or air-tight container.
Garnish with saffron strands (optional). Serve at room temperature.
- It will be difficult to cut pieces when you completely cool down and cut. So, cut it warm after 30 mins of setting them in a plate or tray.
- Turn off the heat in the right consistency. If you over cook, then the burfi will become hard.
- If you wish to use the brown part of the coconut you can go ahead with it. But, it changes the colour and texture of the burfi.
- Use fresh grated coconut for making coconut burfi. You can also use desiccated coconut.
- You can skip cashews and simply make a coconut burfi.