Khoya Coconut Burfi recipe / Coconut burfi recipe
Coconut Barfi recipe /Khoya Coconut barfi recipe / Coconut burfi / Thengai barfi / Sweet shop style coconut burfi with detailed instruction and step by step photos. Coconut burfi is popular sweet recipe prepared with minimal ingredients. Thengai burfi taste delicious and also easy to make. There are different recipes to make this burfi. In south India traditionally shredded coconut is cooked in sugar syrup to certain consistency and flavored with cardamom, this process is little time consuming and also requires some practice. The recipe which im sharing is quiet easy to make and also you can make quickly. I used khoya / mawa (milk solid) and desiccated coconut to make this barfi. This Khoya coconut barfi gives you sweet shop style barfi.- Grate the khoya using fine grater- Firstly grease a tray with butter or ghee you can also use baking sheet and set it aside- Now heat a heavy bottom kadai or non stick pan with 2 tbsp of ghee and the grated khoya/ mawa- Now add sugar to it- Add milk and mix it all together and cook it low flame for 2 minutes- By now khoya starts to melt at this point add the desiccated coconut and cardamom powder and stir it with khoya mixture- Keep stirring continuously for 4-5 minutes, once the mixture thickness and leaves the pan switch it off the flame- Now transfer it to greased tray and pat it gently
Ingredients
- 1 cup Desiccated coconut
- 3/4 cup Khoya / Mawa
- 1/2 cup Sugar
- 1/4 cup Milk
- 2-3 tbsp Ghee / clarified butter + for greasing the tray
- 1/4 tsp Cardamom powder
- Nuts for garnishing
Instructions
- Grate the khoya using fine grater
- Firstly grease a tray with butter or ghee you can also use baking sheet and set it aside
- Now heat a heavy bottom kadai or non stick pan with 2 tbsp of ghee and the grated khoya/ mawa
- Now add sugar to it and mix it gently with khoya / mawa
- Add milk and mix it all together and cook it low flame for 2 minutes
- By now khoya starts to melt at this point add the desiccated coconut and cardamom powder and stir it with khoya mixture
- Keep stirring continuously for 4-5 minutes, once the mixture thickness and leaves the pan switch it off the flame
- Now transfer it to greased tray and pat it gently
- Garnish it with chopped nuts and set it aside for 1 hour
- Once it cool downs cut into desired shape and serve it
Notes
You can store this coconut barfi in air tight container at room temperature for 2 days and upto 5 days in refrigerator.
You can also use fresh shredded coconut but the taste and texture may alter
Allow the barfi to cool down before cutting it into pieces