Coconut burfi (bur-fee) is an Indian sweet traditionally made by cooking in a saucepan, fresh coconut, condensed milk and sugar. It is stirred over a low flame till most of the water evaporates and then cooled on a sheet and cut into squares. In my effort to avoid constant stirring in a non-stick teflon coated pan, I tried baking a mixture of coconut, sugar with a small amount of butter, and voilà, yummy coconut burfi with very little effort!
But first, here’s how I made coconut flakes from a fresh coconut:
After breaking a coconut in two, used a knife to make pieces
Peeled and discarded the brown layer (with a peeler/knife) and ran the pieces through an Omega juicer (with blank screen) twice. Alternatively, you could use a blender to grind to make finely ground, moist flakes.
Preparation time for burfi: 35 minutes to mix and bake, 2 hours to cool. Makes about 12 pieces.
moist coconut- 1 cup, packed
confectioner’s sugar- 3/4 cup
butter- 2 tbsp.
cardamom powder- 1/4 tsp.
small cashew pieces- 2 tbsp.
saffron- a pinch
* Mix all the ingredients, except for the saffron, in a mixing bowl.
* Spread in a greased baking pan (I used glass) with a spatula.
* Bake in a preheated oven at 325 °F for 25-27 min.
* Sprinkle saffron on top. Cool for 30 minutes outside and for about 1.5 hours in a refrigerator. Cut into squares and enjoy!