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COCONUT BURFI

Introduction

Coconut Burfi is a traditional Indian sweet made from fresh or desiccated coconut, sugar, and milk, cooked to a soft, fudge-like consistency. Often flavored with cardamom or saffron, it is a festive favorite and commonly prepared during celebrations, festivals, and special occasions. Its chewy texture and natural coconut aroma make it irresistible.

Ingredients

  • 1. 250 gms Desiccated coconut
  • 2. 200 ml Whole milk
  • 3. 75 gms Sweetened condensed milk
  • 4. 10 gms Cardamom powder
  • 5. 5 ml Rose water – optional
  • 6. 15 gms Sugar
  • 7. 12 gms Ghee
  • 8. ½ gms Saffron
  • 9. 25 gms Cashews

Method

  1. 1. Warm the milk on stovetop.
  2. 2. In a bowl, take the desiccated coconut and mix warm milk with it.
  3. 3. Stir well. Cover and keep aside for 1 hour. If using fresh coconut, then no need to soak in warm
  4. milk.
  5. Making coconut burfi
  6. 1. Grease a baking tray or steel plate with ghee or neutral flavored oil.
  7. 2. Heat ghee in a pan. Add the milk soaked coconut. Stir to mix and sauté on a low heat for 2 to 3
  8. minutes.
  9. 3. Now add the condensed milk and stir to mix the ingredient thoroughly. Cook on a low heat stirring
  10. often.
  11. 4. Add sugar and cardamom powder.
  12. 5. Continue to cook and stir. The coconut burfi mixture will thicken slowly.
  13. 6. Takes about 20 to 25 mins on a low heat.
  14. 7. Add rose water if using. Stir again.
  15. Setting coconut burfi
  16. 1. Then pour the burfi mixture in the greased tray or thali.
  17. 2. Sprinkle saffron powder or press some halved or chopped cashews on the top.
  18. 3. Let it cool completely at room temperature.
  19. 4. Slice the burfi and then serve.
  20. 5. Coconut Burfi can also be refrigerated. It keeps well for 1 to 2 days in the refrigerator.
  21. Chef Tips
  22. Use fresh coconut for best flavor; desiccated works for convenience
  23. Cook on low to medium heat → prevents burning and uneven texture
  24. Stir constantly → ensures smooth consistency
  25. Test doneness by dropping a small portion in cold water → should set without sticking
  26. Flavor with cardamom or rose essence for authenticity
  27. Service Suggestions
  28. Cut into small squares or diamonds for uniformity
  29. Serve on decorative plates or festive trays
  30. Garnish with:
  31. slivered almonds or pistachios
  32. edible silver leaf (varak) for traditional appeal
  33. Pair with:
  34. hot tea or coffee for casual serving
  35. other Indian sweets for festive platters
  36. Best served at room temperature for ideal texture

Chef of the day

Student selected for the Chef of the day is Mr. Abhinav Raja (BCTCA 2 ND SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to learn the art of cooking.

Join IIHMCA

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