( use only white gratings )
( optional )
cardamom powder / elaichi powder
Edible camphor / pachha karpoora
– ( optional )
Transfer grated coconut to a mixer container.Run it in mixer just once so that you get fine gratings.
Grease a plate with little ghee.
In a heavy bottom kadai / pan , add grated coconut,milk and sugar .Mix well. Cook it in slow to medium flame stirring in between.
Sugar will begin to melt after some time. Continue to stir in between.
After some time, you will see that coconut n sugar mixture is thickening. Add elaichi powder and edible camphor.Mix well. From this stage stir continuously on a low flame.
Once the mixture starts leaving the surface and becomes a single lump , its done.
Transfer to the greased plate .
Using a spatula spread it evenly to get desired thickness. Smoothen the surface using the base of a greased cup. When still warm, make markings of desired shape and size.
Coconut Burfi is ready. Stays good without refrigeration for max 8-10 days.
While grating the coconut make sure you don’t use the black portion. This will give you a white Coconut Burfi.
As per my mom , addition of milk makes cocnout burfi extra white. So i add always n yes i do get white burfi. But its left to you, you can omit. Addition of milk is optional.
Once the mixture becomes a single lump, don’t overcook. Else you will not be able to spread the mixture and your burfi will become hard and crumbly.
The above quantity makes about 7-8 pieces. And time required for making this is about 15 mins.
In case you are in a place where fresh coconut is not available, u can use desiccated coconut.
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