coconut barfi Featured
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Thengai Burfi |Coconut Burfi Recipe| Traditional Burfi Recipe

Thengai Burfi | Coconut burfi Recipe | Nariyal Burfi | Traditional Burfi Recipe

Thengai Burfi (also known as coconut burfi) is a dense sweet confectionery from the Indian subcontinent, a type of mithai.

This is the most simplest sweet recipe with minimal ingredients in our traditional South Indian way.

Some popular varieties of burfi include coconut burfi (made with grated coconut), besan barfi (made with gram flour), kaaju barfi (made with cashews), pista burfi (made with ground pistachios), etc.

Coconut burfi is typically cut into square, diamond or round shapes. The sweet is easily adapted for casual occasions to the most formal event.

Most popular spice used to flavour coconut burfi is Cardamom.

Adding edible silver leaf (vark) to the edges of burfi is popular when the sweet confection is to be served at an important event such as a wedding or other such occasion.

For added flavour and to provide a colourful contrast, often it is rolled in crushed nuts before it is served.

This confection is served in India, all year round, but especially consumed during the holiday seasons, wedding ceremonies, and the religious festivals.

Burfi is often prepared during Diwali, holi, raksha bandan & navaratri. The traditional Hindu cuisine is an important part of these annual festivities.

 Also try these South Indian Sweets:

1. Sesame Ladoo | Ellu Urundai | Til Chikki Recipe
2. Kadalai Mittai/Urundai | Peanut Brittle Recipe | Groundnut Chikki
3. Bread Halwa Recipe | Bread Sheera Recipe | Double Ka Meetha
4. Kolukattai | Modak Recipe


Thengai Burfi – Step by Step Preparation

  • In a pan – Add the grated or desiccated coconut and dry roast it for about 2 minute. At this stage you will get the coconut flavor/aroma. Turn off the flame and keep aside. Let it cool. [Medium Flame]
coconut barfi fry
  • Now, let’s prepare the sugar syrup! In a pan – Add sugar and water. Allow the sugar to melt completely. Bring it to a boil. [Medium Flame]
coconut barfi boil
  • To check the consistency – Drop a few drops of sugar syrup into a bowl of water. Now try to bring the syrup together to make a thick hard ball, with the help of your finger. It should not spread or dissolve in water.
    if the consistency is not reached, continue cooking for another 2 minutes,
coconut barfi string consistency
  • Wait for the consistency. Then add the crushed cardamom for that exotic flavor. And give it a good mix.
coconut barfi sugar syrup
  • Now add the dry roasted coconut gratings. Combine it well with the sugar syrup and cook well until it thickens. Stir Occasionally. Do NOT burn it. [Medium Flame]
coconut barfi sugar
  • Thickened well. Perfect consistency! Turn off the flame.
coconut barfi combine
  • Before it cools, transfer it to a plate and spread it evenly so that it is easier to cut into pieces.Grease the plate with some ghee or butter, so that it will be easier to remove from the plate without breaking the burfi pieces. Leave it aside for 2 minutes.
coconut barfi flatten spread
  • After 2 minutes, make sure it is still warm enough to make cuts using a knife. Apply ghee on the knife as well, so that it doesn’t stick to the knife. Make cuts as per your requirement. You can also use a cookie cutter to give it different shapes. Note: You will end up breaking the pieces if you try to cut it after it cools completely. So make sure it is warm enough while cutting.
coconut barfi
  • Let it cool completely. Run the knife through once again in the cuts to make sure they are properly cut.
coconut barfi knife
  • Now gently scoop out the pieces with the help of a flat spoon or knife.
coconut barfi cut into pieces
  • Tasty & juicy Coconut burfi is ready to eat!!!!
coconut barfi Featured

Coconut burfi Recipe | Thengai Burfi Recipe | Nariyal Burfi | Traditional Burfi Recipe

a simple , yet delicious sweet to satisfy your sweet tooth, in the traditional south indian style. Desserts coconut burfi, coconut barfi, thengai burfi, coconut sweet South Indian
Coconut burfi Recipe | Thengai Burfi Recipe | Nariyal Burfi | Traditional Burfi Recipe
Detailed Recipe: https://threewhistleskitchen.com/recipe/coconut-burfi/ Youtube Channel link: https://www.youtube.com/channel/UC3F1M9JUQ_VJzFBNw61aZHw Facebook page: https://www.facebook.com/3whistleskitchen Follow us on Instagram: https://instagram.com/three_whistles_kitchen?utm_source=ig_profile_share&igshid=12vt0r14ox4l8 Music: www.bensound.com Email: threewhistleskitchen@gmail.com Description:- Coconut burfi Recipe | Thengai Burfi Recipe | Nariyal Burfi | Traditional Burfi Recipe Burfi is a dense sweet confectionery from the Indian subcontinent, a type of mithai. This is the most simplest sweet recipe that can be prepared with minimal ingredients in our traditional South Indian way. A few of the famous varieties of barfi include coconut burfi (made with grated coconut), besan barfi (made with gram flour), kaaju barfi (made with cashews), pista barfi (made with ground pistachios), etc. Barfis are usually coated with a thin layer of edible metallic leaf known as vark. They are typically cut into square, diamond, or round shapes. The sweet is easily adapted for casual occasions to the most formal event. Different types of Barfi vary in their colour and texture. The most popular spice used to flavour this dessert is cardamom. However, dependent on where it is prepared, many different flavourings are added to this simple but popular dessert. Adding edible silver leaf (vark) to the edges of barfi is popular when the sweet confection is to be served at an important event such as a wedding or other such occasion. For added flavour and to provide a colourful contrast, often it is rolled in crushed nuts before it is served. The confection is served in India, all year round, but especially consumed during the holiday seasons, wedding ceremonies, and the religious festivals. Barfi is often served at Diwali, the celebration of the Hindu festival of lights and also during holi, raksha bandan & navaratri. The traditional Hindu cuisine is an important part of these annual festivities, along with firework displays and specially crafted decorative lamps. #CoconutBurfiRecipe #ThreeWhistlesKitchen #ThengaiBurfi #NariyalBurfi #BarfiRecipes #TraditionalSweets #DiwaliSweets #NavaratriSweets
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Serves: 20 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 1/2 cup Coconut (Thengai) - (grated)
  • 1 1/2 cup Sugar (sakkarai)
  • 1/2 cup Water ( Thanni )
  • 1/2 tsp Cardamom (Elakkai) - (crushed/powdered)
  •  5-6 Cashews ( Mundhiri ) - (optional)

Instructions

  • In a pan - Add the grated or desiccated coconut and dry roast it for about 2 minute.  Turn off the flame and keep aside. Let it cool. [Medium Flame]

 

  • In a pan - Add sugar and water. Allow the sugar to melt completely. Bring it to a boil. [Medium Flame]

 

  • To check the consistency - Drop a few drops of sugar syrup into a bowl of water. Now try to bring the syrup together to make a thick hard ball, with the help of your finger. It should not spread or dissolve in water. Continue cooking for another 2 minutes, if the consistency is not reached.

 

  • Once the consistency is reached, add the crushed cardamom for that exotic flavor. And give it a good mix.

 

  • Now add the dry roasted coconut gratings. Combine it well with the sugar syrup and cook well until it thickens. Stir Occasionally. Do NOT burn it. [Medium Flame]

 

  • Before it cools,  transfer it to a plate and spread it evenly so that it is easier to cut into pieces. Make sure the plate is greased with some ghee or butter, so that it will be easier to remove from the plate without breaking the burfi pieces. Leave it aside for 2 minutes.

 

 

  • After 2 minutes, make sure it is still warm enough to make cuts using a knife. Apply ghee on the knife as well, so that it doesn't stick to the knife. Make cuts as per your requirement. You can also use a cookie cutter to give it different shapes. Note: You will end up breaking the pieces if you try to cut it after it cools completely. So make sure it is warm enough while cutting.

 

  • Let it cool completely. Once cooled, run through the knife once again in the cuts to make sure they are properly cut.

 

  • Now gently scoop out the pieces with the help of a flat spoon or knife.

 

 

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