Coconut Burfi
Easy to make coconut burfi (indian sweet) recipe using desiccated coconut, almonds, and dulce de Leche.
Ingredients
Instructions
- Remove the seeds from the cardamom pods and crush them into a fine powder using mortar & pestle.Set aside. Skip this step if using ready-to- use cardamom powder.
- Liberally grease the tray/ brownie pan you want to set the burfi in with 2 teaspoon ghee. Set aside.
- In a heavy, wide-mouthed ( I use my 12") pan, melt the 3 tbsp ghee on a low heat. Add add the dried coconut flakes & toast them stirring continuously until you smell the aroma and they just start to turn light brown. About 2-3 minutes.
- Add the cardamom next & mix well.
- Reduce heat to low. Add dulce de leche. Immediately stir everything together till the mixture clumps up together. Cook for 3-4 minutes on low heat. Put off the heat.
- Transfer the mixture to the greased tray and spread evenly to a uniform thickness.You can use back of a spatula or spoon to smoothen out the surface. Let cool for 10 minutes.
- Cover the surface with a wax paper next and let set in refrigerator (during summers) for at least 1.5 hours or outside (in winters) until firm to touch.
- Melt the white chocolate chips over a double boiler and drizzle over the fudge. Let set for another hour till the chocolate dries out.
- Cut into neat squares using a sharp knife dipped in hot water.
Notes
I use dried, desiccated, unsweetened coconut available in the bulk supply section at Whole foods. You can use fresh or frozen coconut (skinless) in this recipe but you will need to adjust (increase) the toasting time in that case. Make sure that moisture has totally dried out before you add the other ingredients.
Tried this recipe?Let us know how it was!