Quick Coconut Burfi Recipes

QUICK NARIYAL BURFI (INDIAN COCONUT FUDGE)

Steps:

• Grease a 9x9 inch pan. Stir together the coconut and condensed milk in a large, microwave-safe bowl. Cook on High in the microwave for 7 minutes, stirring every 30 seconds. When the coconut mixture is hot and bubbling, stir in the almonds and cardamom. Pour into the prepared pan, and smooth the top with a spatula.
• Cool for 1 hour in the refrigerator, then cut into 1 inch squares with a greased knife.

COCONUT BURFI RECIPE - KOPRA PAK/ FRESH COCONUT FUDGE

Steps:

• To begin making the Coconut Burfi Recipe, we will first make the sugar syrup. In a medium size sauce pan; stir in the sugar and water with heat on medium. Once the sugar has melted continue to boil the sugar mixture until the liquid reaches a two string consistency.
• To know the right consistency - do the cold water candy test. Take few tablespoons of water in a cup; add a drop of sugar syrup to water. If it holds its shape like a softball and doesn't dissolve into water then it's at the right consistency.
• Add the grated coconut, and cardamom powder to the sugar syrup. With the heat on medium continue stirring frequently to prevent the mixture from sticking to the pan.
• In 10 to 15 minutes, the mixture will thicken and will come away from the sides of the pan. This happens with the coconut releasing its oil.
• At this stage turn off the heat and be careful not to stir any longer on heat as the mixture can get over cooked and will not set to the consistency required. The sugar will crystallize making the burfi very hard.
• Transfer the coconut burfi mixture to a tray (8 x 8 inch square which has a 2 inch min height) greased with ghee.
• Level the burfi mixture. Run a knife to cut into squares and allow it to cool and set on the tray for more than a couple of hours.
• Once cooled completely, separate the pre cut Coconut Burfi and serve for festivals and special occasions.
• Store the Coconut Burfi in air tight containers in the refrigerator for about 2 weeks.
• Serve the Coconut Burfi Recipe (Kopra Pak/ Fresh Coconut Fudge) recipe after your delicious meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita.

COCONUT BURFI

Steps:

• Take a pan and fry cashews till golden brown and set aside.Keep a tray ready greased. Heat coconut and sugar together. Mix well.
• Continue heating with constant stirring in medium flame. the sugar will melt and form a thick liquid. Continue this until the mixture starts leaving the pan and forms a foamy whitish bubbles while stirring. Colour should not change. Add cashews, cardamom lastly.
• Pour immediately to the greased tray and level it with a greased butter paper/ aluminium foil to give it a smooth finish. Cut in to pieces while it is still warm.

COCONUT BURFI

Steps:

• Let's prep up our ingredients. Sliced almonds, saffron, eliachi powder, milk and mawa, ghee and desiccated coconut.
• AND condensed milk.
• Heat ghee in a heavy bottom pan. Add desiccated coconut to it. Saute on medium low heat for 3-4 minutes.
• Mix Well. Add dry mawa and mix well.
• Add condensed milk and stir till it leaves the pan. Soon it will become a dough.
• At this point add milk and mix well. Adding milk will moist up the burfi.
• Grease a container and transfer coconut mixture to it.
• Spread it around and allow it to sit for 2-3 hours or until firm.
• Remove from the container. All set after 3 hours.
• Sprinkle eliachi powder,
• Cut into squares.
• Sprinkle saffron and sliced almonds on top and Enjoy!!

COCONUT BARFI WITH CONDENSED MILK

Steps:

• In a heavy bottomed pan add sweetened condensed milk, Let it simmer for 1 minutes. Stir it continuously.
• Add desiccated coconut and mix it well on a low flame. Always cook in low flame to avoid burning and thus spoiling the barfi completely. Stir till the mixture is lump-free.
• Cook till the mixture thickens, add in cardamom powder and fold for few more times before the gas is switched off and let it cool down..
• .Transfer the mixture on a greased tray lined with aluminium foil and spread it evenly with the help of spatula.
• Garnish with finely chopped pistachios and fresh rose petal to give the vibrant color to the dish which is completely white in color, so that it looks more tempting and visually pleasing.
• Keep in the refrigerator for 1 hour to set. Cut it in desired shape and serve.

COCONUT BURFI

Steps:

• Line a baking tray with parchment paper. Keep aside. Lining the tray makes it easy to remove the barfi. If you don't have parchment paper, grease the tray with ghee or oil. Don't skip this step.
• Gather all the ingredients and chop nuts if using any.
• Heat a large thick-bottomed pan on medium-low heat. Add milk, cream, sugar to it. Mix well.
• Keep stirring intermittently until sugar melts and the mixture starts to boil. Stirring prevents milk from burning or sticking to the bottom of the pan.
• Stir in the desiccated coconut and mix until well combined.
• Cook the coconut barfi mixture on medium heat stirring intermittently. The mixture will start to thicken. Do not burn or brown the mixture.
• Continue cooking until all the liquid is absorbed and you reach a consistency where the coconut barfi mixture is dense (thick) yet moist. Took me approximately 20 mins. Time may vary based on the heat and pan used so look for visual cues.
• At this point, add cardamom powder and mix until well combined.
• When the coconut barfi mixture starts to leave the side of the pans that indicates it's ready to set.
• Another way to test is to roll a small portion into a ball. If it retains the shape, then the mixture is ready to set.
• Turn off the heat and transfer the pan off the stove. Do not overcook or brown the mixture.
• Stir for a few more mins even after the heat is off to prevent the mixture from overcooking or burning with residual heat.
• Divide coconut barfi mixture into two equal parts.
• For the first layer: Transfer half of the mixture to the lined tray.
• Spread it into a 7X9 block using a spatula. You can vary the burfi thickness and size to your preference.
• Press, pack the mixture into a tight block. Leaving it loose will cause the burfi to crumble so pack tight. Take your time here don't rush. Smoothen and level the burfi using a spatula.
• Keep this tray aside to set it at room temperature or you can even put it in the fridge while we prepare the second layer.
• For the second layer, to the remaining half mixture in the pan, add 1-2 drops of red for color along with rose water.
• Mix until well combined. It should give a light pink color.
• Transfer this pink mixture on top of the white layer. Spread it evenly until it covers the white layer completely.
• Using a spatula, press and pack the mixture until it's smooth.
• Set it in the fridge for 1 hour or for 15-20 mins in the freezer.
• Coconut burfi is ready! You can slice and serve at this point or garnish it further.
• Garnishing the coconut burfi is optional but recommend it especially if you making these sweets for party or sharing. It doesn't change the taste but definitely makes them prettier.
• Place the edible silver leaves over the burfi to cover the surface. Make sure to transfer the silver directly to the burfi and not touch them or else it will stick to your hand and then it's just difficult to transfer them.
• Cut the burfi into the desired shape. I cut them into squares, triangles or smaller rectangles look nice too. You can vary size and shape to your preference.
• Add some chopped pistachios and press gently using a spatula so the nuts stick to the burfi.
• Finally garnish with some dry rose petals.
• Delicious coconut burfi is ready to serve or store covered in the fridge for up to a week (7-8 days).

QUICK COCONUT BURFI

Steps:

• Take a pan and lightly fry coconut in ghee. Then add sugar and mix it well. , Add milk to it and stir well. Let it boil till all milk is absorbed and it becomes a semi solid mixture. , Grease a plate and pour the mixture into it. Leave it still till it becomes a bit dry. , Cut it into diamond shape when it cools ,

COCONUT BURFI

Steps:

• Add little ghee, roast the broken cashews till golden brown and keep aside.
• Grease a plate/tray with ghee and keep it ready.
• Take wide bottomed non stick pan add sugar and water mix well till sugar dissolves completely and starts bubbling.
• Keep stirring continuosly, cook till a single string consistency : If you take a drop between your thumb and index finger you can see a single string forming as shown in the 2nd thumbnail - thats the right consistency.
• At this stage add coconut. You can even grind the coconut coarsely before adding it.
• Combine and keep stirring till bubbles star forming at the edges. At this stage add ghee.
• Then add cashews and cardamom powder and give a quick stir. After 3-5mins it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan - At this stage switch it off.
• Transfer the mixture to the tray and cut into squares when its still warm. Cool down completely then store it in airtight container.
• I love it when it still warm, juicy yummy Coconut burfis!!!