Coconut Burfi

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The Shopping List

  • 1 Mature (brown) Coconut
  • Powdered Sugar / Confectioner’s Sugar
  • Ghee (clarified butter). Use normal unsalted butter if you don’t have ghee.
  • Cardamom
  • Almonds (optional)
  • Pistachios (unsalted) (optional)

    The Recipe

  • Buy 1 Mature (Brown) coconut – see picture for guidance. Don’t buy coconut paste, or frozen grated coconut, or coconut pieces – buy a normal mature brown coconut. You should be able to find coconuts in Indian / Sri Lankan / Thai / Filipino grocery stores
  • Crack it open. How? There are various ways – use the method you feel most comfortable with. My ‘technique’ involves a kitchen towel and a hammer! For those with less-than-perfect hand-eye coordination, this is a good time to know where the nearest emergency center is. Stand over the kitchen sink. Have an empty cup/bowl handy (to collect the coconut water). Hold the coconut in one hand – use the kitchen towel for cushioning. Crack open the coconut with the hammer. Exercise extreme caution.
  • Collect the coconut water in the empty cup/bowl. Once the coconut water has been claimed, smash the coconut into several pieces to get access to the meat. Get rid of the shell
  • Cut the meat into smaller manageable pieces and grind it.
  • Grind about 4 pods of cardamom and a few almonds.
  • By volume, mix equal parts coconut and (normal) sugar. Add the ground cardamom and almonds.
  • Heat a frying pan and cook the coconut-sugar-cardamom-almond mix on medium-high heat for about 20 minutes till the mixture has the consistency of ice-cream and starts to un-stick from the pan.
  • Apply ghee(clarified butter) to a flat, shallow baking tray so that the coconut mix does not stick to the tray. Don’t sweat if you don’t have ghee – use melted unsalted butter instead.
  • Quickly spread the hot cooked coconut-sugar mix into the baking tray while it’s still malleable.
  • You can get fancy at this point and garnish the sweets with pistachios and/or almonds. I dint care enough.
  • While its still warm, score it with a knife (mark lines to cut along later).
  • Sprinkle some powdered sugar / confectioner’s sugar.
  • Let it cool and set for 30 minutes.
  • Sweet, divine coconut sweets are ready to be devoured.

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