Dry Coconut Burfi Recipe | Desiccated coconut burfi
Make this delicious dry coconut burfi which you can also have in fasting. It is easy to make.
Prep Time10 minutes mins
Cook Time35 minutes mins
Cooling and Setting time1 hour hr
Total Time1 hour hr 45 minutes mins
Course: Sweet Dish
Cuisine: Indian, North Indian
Keyword: desiccated coconut burfi, dry coconut burfi recipe
Servings: 4 People
- 1 medium size grated dry coconut
- 150 gm sugar
- water half of sugar's quantity
- 2 teaspoon desi ghee
- Cashew optional
- Almond optional
- other dry fruits optional
How to make sugar syrup
Put water and sugar in a non-stick kadai.
Put the gas on a high flame and let the sugar dissolve. Till then keep mixing it continuously.
As soon as the sugar melts, reduce the flame of the gas completely.
Keep stirring till it becomes thick to make a string syrup.
Take sugar syrup on a small plate, cool it and stick it between the finger and the thumb, then you will see that 1 string is formed then the syrup is ready.
How to make Coconut Burfi
When the syrup is ready, add grated coconut to it.
Now mix it well.
Grease a plate with desi ghee properly.
Take out the entire mixture on a plate and spread it evenly all around.
Let it cool for 1-2 hours.
After cooling, cut it with a knife into the shape of your choice.
Dry coconut burfi is ready.
- To enhance the taste of dry coconut barfi, you can add cashew nuts, almonds, saffron, raisins, melon seeds, cardamom powder, etc.
- Instead of sugar, you can also make it with jaggery. This will change its whole taste.
- Use a sharp knife to cut the barfi easily.