This somewhat fudge like sweet is a mostly festive or celebratory fare ... a classic & traditional sweet in which the main ingredient is coconut. Coconut burfi is such an integral part of my childhood and still remains one of my favorite treats ever. As a kid, I would willingly help mom in it's making ...as the demand would be from my side. Mom would add little roasted chickpea flour as its aroma uplifted the flavour of the burfi. The coconut has an all pervading influence and presence in Mangalorean cuisine, irrespective of community or religion. This coconut burfi is one of the simplest and can be made in half an hour...provided you have grated coconut in hand. Coconut and festivities go hand in hand because the sweets made from them are auspicious and are used as offerings at sacred rituals performed during festivals. I prefer freshly grated coconut to desiccated once ...as the taste and the juices that emanate from the fresh coconut gives a special richness to this delicacy.
Ingredients :
2 cups freshly grated coconut
1/2 cup chickpea flour/ besan
1 cup sugar
2 tblsp ghee
1 tsp cardamom powder
few chopped almond for garnishing
Method :
1. In a pan roast the besan till you get nice aroma.
2. Now in a non stick kadai take 1/2 cup water and add sugar, bring to boil stirring continuously till sugar dissolves and forms a thick syrup.
3. Add the roasted besan and grated coconut and mix well.
4. Stir continuously and add the ghee to it.
5. Cook till the mixture leaves the sides of the vessel.
6. Add cardamom powder and combine well. Later switch off the flame.
7. Transfer the mixture on to a greased plate/tray, spread evenly, garnish with chopped almonds and mark desired shape when still warm.
8. Once cooled, separate the pre cut coconut burfi and serve to your loved ones.
9. This sweet dish can be prepared for any occasion or anytime you feel like eating something sweet.
2 cups freshly grated coconut
1/2 cup chickpea flour/ besan
1 cup sugar
2 tblsp ghee
1 tsp cardamom powder
few chopped almond for garnishing
Method :
1. In a pan roast the besan till you get nice aroma.
2. Now in a non stick kadai take 1/2 cup water and add sugar, bring to boil stirring continuously till sugar dissolves and forms a thick syrup.
3. Add the roasted besan and grated coconut and mix well.
4. Stir continuously and add the ghee to it.
5. Cook till the mixture leaves the sides of the vessel.
6. Add cardamom powder and combine well. Later switch off the flame.
7. Transfer the mixture on to a greased plate/tray, spread evenly, garnish with chopped almonds and mark desired shape when still warm.
8. Once cooled, separate the pre cut coconut burfi and serve to your loved ones.
9. This sweet dish can be prepared for any occasion or anytime you feel like eating something sweet.
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