Traditional Coconut Burfi (Thengai Burfi) Recipe
Enjoy the rich taste of coconut burfi. This traditional sweet is perfect for celebrations and made with just six easy ingredients.
Servings: 8
Calories: 165kcal
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1tsp = 5ml;
- 1 cup grated coconut
- 2 cardamom pods
- ¾ cup sugar
- ½ cup water
- 2 tsp ghee
- 2 tbsp pistachios roasted and pulsed pistachios or nuts of your choice
Instructions
- Pulse the grated coconut with cardamom (no water) and set aside.
- Make sugar syrup: In a pan, add ½ cup water and 1 tsp ghee. When small bubbles form, add sugar and melt completely. Bring it to a boil and heat until it reaches 235 °F, the soft-ball stage. Test by dropping a little syrup in water — it should form a soft ball.
- Add coconut: Stir in the ground coconut and remaining 1 tsp ghee. Cook until the moisture is absorbed and the mixture thickens (about 7–8 minutes).
- Set the burfi: Grease a plate or tray with ghee. Sprinkle 1½ tbsp pistachios. Pour the coconut mixture in, tap gently to spread, and sprinkle the remaining pistachios on top.
- Let it cool for 10–15 minutes, then slice with a greased knife. Allow to set for another hour before removing the pieces.
Video
Notes
- Use any nuts you like.
- Grinding the coconut gives a smoother texture, but it is optional.
- This recipe works well with both fresh and frozen coconut.
Nutrition
Calories: 165kcal | Carbohydrates: 22g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 5mg | Potassium: 83mg | Fiber: 2g | Sugar: 20g | Vitamin A: 8IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 1mg