We GSb’s use lots of coconut in our cooking !! So it’s no surprise that we prepare burfis with the same. This is a very simple recipe which uses minimum ingredients but is great on taste due to the coconut. This sweet can be made on any occasion or just like that whenever you feel like. I have made it a couple of times now and hence thought of sharing it here by explaining it in best possible way .Do try this for any special occasion or for your sweet cravings.
Ingredients:-
- 2 cups of grated coconut (white part only , take care not to include the brown parts )
- 1 to 1 1/4 cup or a bit more of sugar (adjust more or less)
- Tsp of cardamom powder
Method:-
- Mix the coconut and sugar and keep aside for 30-45 minutes.
- Heat a kadai/ pan and transfer the coconut sugar mixture (the sugar would have started melting by now) and cook on low flame stirring continuously till the sugar melts properly and it forms a thick mass.
- The coconut sugar mixture should be thick dry mass and not stick to the bottom, add cardamom powder at this stage. This entire process may take 20-30 minutes.
- Transfer the mixture to a greased thali or mould and when it is still warm make cuts in desired shape.
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Allow it to cool completely and then cut it into desired shapes and size and store in an airtight container.
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The burfis stays good for almost a week.
Notes:-
- Some prefer coarsely grinding the coconut along with some milk to even the texture and for a nice bright white colour. Take care not to add too much milk ,just enough milk to run the mixie is sufficient and just a round or two in mixie will do.
- You can also add both sugar and coconut directly to pan and cook instead of mixing and resting it .I prefer mixing it beforehand as it saves time while cooking.
- You can add nuts like almonds and cashewnuts for garnishing or while final stage of cooking or a few saffron strands too.
- The first picture with diya was prepared for last year Diwali, I have made them a bit soft.
- The last picture is a recent one, I have cooked them till dry and bit hard as I had to send them to my dear ones.
- The time of stirring depends on the quantity of coconut, the thickness of pan used and also sugar.keep an eye and stop once you see the mixture has become sticky and relatively dry.
- The stirring part needs some patience and a bit of experience too.so keep trying.
- In case while setting you observe that the burfis are too soft, transfer again to kadai and stir for some time ,but take care that the mixture is not too dry or else it will not set at all.
- I do not like any black part of coconut in my burfis so I avoid using the same.
Konkani Khann Anik Jevan 
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