A popular Indian dessert called coconut burfi is created with coconut, jaggery, milk, cardamom, and nuts. Known by a variety of names, including Tengai burfi, Kobbari burfi, Nariyal burfi, and Copra Pak. On special occasions and during festivals, burfi prepared with coconut and jaggery is delicious and healthy. Jaggery and coconut burfi can be made in about 20 minutes. Follow this healthy yet delightful coconut burfi recipe and make your special occasions more special.
| Recipe Name | Coconut Burfi |
| Place of Origin | South India |
| Total Time Taken | 40 minutes |
| Preparation Time | 10 minutes |
Coconut Burfi Ingredients
- 1/2 cup powdered almonds
- 15 seedless dates
- 3/4 cup Dessicated Coconut
- 3 tbsp Milk
- 1 tbsp Ghee
- 1 tsp Cardamom Powder
Method
Step 1: To prepare guilt-free coconut burfi, get ready with all the ingredients and grease your plate or pan where you will be removing your burfi dough to cut into shapes.
Step 2: Make almond powder. It can be easily prepared at home in a mixer grinder, you can also use one that is bought from the store.
Step 3: Using 3 tablespoons of milk, make a thick puree of Dates by wet grinding it in the mixer.
Step 4: Heat a tablespoon of ghee in a saucepan kept on medium high and once the ghee melts, add dates puree. Sauté it for about 5 minutes. Add 3/4th cup dessicated coconut and 1 cup jaggery into it and sauté it until jaggery melts.
Step 5: Mix thoroughly after adding the almond powder. It should create a lovely, dry dough.
Step 6: After mixing thoroughly for about 2 minutes, turn off the burner.
Step 7: Mix in the powdered cardamom.
Step 8: Pour this burfi mixture into the pan or plate that has been oiled.
Step 9: With a spoon, press and distribute the recipe evenly.
Step 10: For decoration, sprinkle some dried dry coconut on top and crush with your palm
Step 11: Make the cuts using the knife. You can make cuts that are square or diamond-shaped.
Step 12: To make your weekday supper special, let them cool completely before removing the guilt-free coconut burfi bits and serving them with a wonderful Indian cuisine.
Tips to Enhance the Taste
- First off, while adding khova to burfi is optional, it does improve the flavour.
- Additionally, heat the mixture until it begins to hold its shape and pulls away from the pan. Otherwise, the burfi won’t set and will be sticky.
- If you make coconut burfi during the monsoon (when the air is more humid), be sure to cook the mixture until it thickens properly; otherwise, it won’t set and will become sticky when it cools.
- Additionally, soak desiccated coconut in warm milk for at least 15 minutes if using that.
- When homemade ghee is used, the coconut burfi with sugar dish tastes fantastic.
Nutritional Content in Coconut Burfi
| Calories | 188 kcal |
| Fats | 8g |
| Carbs | 1g |
| Protein | 28g |
Frequently Asked Questions
Q. How is coconut burfi kept in storage?
Give it 10 minutes to completely set while still being warm. Unmold it and then cut it into parts. Finally, either serve the coconut or nariyal burfi immediately or refrigerate it for up to a week in an airtight container.
Q. Is coconut jaggery beneficial for losing weight?
Yes, provided that homemade coconut burfi is prepared with freshly grated coconut and jaggery in place of white sugar. Additionally, a lot of the fat in coconut is found as medium-chain triglycerides (MCTs), which may aid in weight loss.
Q. Is coconut burfi healthy?
Not only is coconut burfi utterly delicious but it’s also nutritious. Minerals like manganese, copper, and iron, which support our immune systems and strengthen our bones and muscles, are abundant in coconut.
Q. Can coconuts be eaten during cold?
The hydrating qualities of coconut water are perfect for your cold-fighting drink remedy because when you have a cold, your body loses liquids. Additionally loaded with antioxidants, vitamin C, calcium, and zinc, coconut water is excellent for fighting off diseases.
