Coconut Burfi | Fresh Coconut Burfi

Coconut burfi is a delicious sweet which is made from fresh coconut, sugar, and mawa (khoya).  In Gujarat, it’s called 'Topra pak'. Topra pak made from dry coconut powder instead of freshly grated coconut. Both recipes have similar taste. Today, I am sharing fresh coconut version for coconut burfi.




INGREDIENTS: for 12-15 pieces

Crushed fresh coconut ..….  1  Cup
Sugar……………………......   1 Cup
Khoya(Mawa)………….. ..    ½  Cup
Ghee .................................   2 Tbsp.
Cardamom Powder…….…..   1  tsp.
Almond chopped ……..…..   2 Tbsp.
Pistachio chopped ……....    2 Tbsp.


DIRECTIONS:
  1. Melt the ghee in a pan. Add crushed fresh coconut and stir the mixture continuously on a low flame.When the coconut milk moisture is somewhat lessened, then add sugar and mix well.
  2. After adding sugar it releases more water in the mixture so cook it on medium heat till all water gets evaporated. Make sure to continuously stir the mixture else it might get burned.
  3. When all sugar water gets evaporated add khoya(mawa) , cardamom powder and saute’ them lightly on a low heat.
  4. Now grease the plate with little ghee and spread evenly the coconut mixture. Smooth the top with a spatula.
  5. Cut it into diamond shaped pieces, then garnish with almonds and pistachio, and let it cool.
  6. Remove after 5-6 hours. Coconut burfi is ready for serve.

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