FRESH COCONUT BURFI I NARIAL BURFI I THENGAI MITTAI I DIWALI RECIPES I FESTIVAL SWEETS

Coconut burfi or Thengai mittai is famous in school side shops and any of the festival. Its so easy to prepare within 15 minutes and kids will love the flavor of the Burfi. Narial burfi can make in different methods, you can use fresh cream or milk or can make with sugar syrup. But I have shared now, which take a quick time to prepare and am sure even beginners can do this hassle free method of Burfi. Check my previous post here for collections of diwali recipes... 

I am not so fond of coconut sweets except coconut milk. But I wanted to try this Burfi for this Diwali, and another reason to try this Burfi was, we had a lot of coconut in stock, after ayutha Pooja celebrations. The recipe no need syrup consistency or milk. So my mom insisted to try out this recipe for Diwali collections… Here is the recipe for you…

 

Category	Egg-Free Cakes
Cuisine	Universal
Preparation Time	10 Minutes
Baking Time	30-35 Minutes
Servings	6-8

Source – My Mom

INGREDIENTS

Ghee – 2 Tsp

Cashew nuts – 10-12

Fresh coconut, scraped – 1 Cup, packed

Sugar – ¾ Cup

Cardamom powder – ¾ Tsp

METHOD

• Grease the plate with ghee and keep it ready near the stove.
• Heat ghee in pan; add cashew nuts and roast the nuts till golden brown and take it out.

• Add scraped coconut and sugar keep stirring on low-medium flame.
• The sugar starts melt, and keep stirring else the coconut color will be changed.
• While you stir the mixture, the mixture will become watery it means the sugar start melts, don’t stop stirring.

• Add cardamom powder and stir it.
• Now white foam will be formed in between the mixture and it leaves the pan.
• Keep stirring for 1 minutes and then transfer into the greased plate, spread, roasted cashew nuts and smooth the Burfi with butter paper and press it with flat bottom (I used tumbler) and remove the butter paper.

• Wait for 1 minute and then make shapes with a sharp knife or pizza cutter and let it cool completely.
• Now cut off the burfis and serve it or store it in an airtight container.

NOTE

• When you grate the coconut, just grate the white part not the brown part to get white Burfi.
• Keep the flame on low or low-medium flame for entire processes.
• You can add the fried gram dal (pottukadalai) instead of cashew nuts, if you add gram dal add it in the final stage, stir it once and then remove from the pan.
• Do notice of the desired consistency else it will become too hard.