Subbus Kitchen

Fresh grated cocunut in cardamom flavoured sugar syrup taste wonderful. If you are a sweet lover then you will love it for sure. Cocunut Burfi as its name suggest is a sweet made of the cocunut which can be cooked easily and quickly. (Thengai Burfi) is a tasty south indian sweet done on most of the festival days.



Ingredients:

• Take a tray and grease the tray with ghee and keep it aside
• Heat the pan and add sugar and water. Keep the flame in medium to low to allow sugar to completely dissolve in the water and melt completely. Cook it till the sugar syrup reaches the thick single string(Getti Kambi Pagu) consistency. If we take a drop of sugar syrup and touch between the fingers, it should form a thick one string. This is the correct consistency.
• Now add the grated cocunut and mix it well
• To this burfi mixture add cardamom powder
• Stir the burfi mixture continuously by keeping the flame low to avoid sticking in the pan.
• When the burfi mixture starts to leave the sides of the pan without sticking and when we stir at this stage, a foam will be formed and the mixture will roll like a ball. This is the correct stage to remove the burfi mixture out of the flame. Be alert at this stage to switch off the flame otherwise the mixture will be overcooked.
• Pour the burfi mixture in the greasy tray.
• Allow the burfi mixture to cool off
• Make diamond shape pieces of cocunut burfi using knife
• Take the pieces when the mixture cools off completely and take it in a box and cover it with a lid
• The yummy cocunut burfi is ready to serve.

Note : Cocunut Burfi tastes very well only when you prepare it using the fresh cocunut (not the grated cocunut that you get it in the indian shops.). Try to get the fresh cocunut and grate it using the grating plate.

Also by mistake if you overcook the burfi and it gets powdered, nothing to worry. Keep the burfi again the flame and sprinkle some water and again mix the mixture well and pour it in greasy plate and make diamond shape pieces.