Aadi has been asking me to make coconut burfi for a while. I will to confess, over the past two months every fresh coconut I have brought home was spoiled. The ahem
trials joys of suburban living. And yet the son’s request continued… to be specific, he wanted a coconut burfi much like Dadi’s or the kind his grandmother makes for him. I thought some and remembered that my mother-in-law actually made her coconut burfi from dried coconut. I decided to give the dried coconut found in the regular market a try. After all, the worst thing I could do would be to waste a good cup of desiccated coconut.
There I was back from my weekly grocery run, whole milk and coconut in hand on my way to giving the coconut burfi a try. Not terribly optimistic about the out come, I poured the milk into the pot with the coconut and let it cook. I missed the quite rhythm of my mother-in-laws kitchen. She has a few tested and tried recipes for her sweets, with each one dedicated to set aside for a particular grandchild. The Besan ladoos for Deepta (her only granddaughter, and some more for her second grandchild. Atta Ladoos for the youngest grandchild, and for Aadi there are coconut burfis. In fact, confectionery making for her starts early in the morning (if you can even call 4 am morning…). A day before her grandchildren are ready to travel back to the US. By the time we are awake, the kitchen counter is filled with an assortment of laddoos and burfees cooling and getting ready for their place in the world.
I loaded the milk and coconut and began my attempt at this burfee my heart bursting with memories. I have to confess, I am still pleasantly surprised with the results. A little chewy, but these cardamom laced beauties are the perfect little treats for a quick Indian dessert craving.
A super easy coconut burfee made with store found desiccated coconut.
- 2 tablespoons ghee
- 1/2 gallon whole milk
- 1 and 1/4 cup desiccated coconut
- 3/4 cup sugar
- 1/2 teaspoon freshly powdered cardamom
- 2 tablespoons sliced almonds to garnnish
- Grease a shallow bottomed pan with about a teaspoon of ghee and set the rest aside.
- Place the whole milk in the base of a heavy bottomed pan and bring to a simmer. Add in the coconut and cook on medium heat for about 45 minutes, stirring occasionally to ensure that the milk does not stick.. The milk should be fairly thick at this point.
- Increase the heat a little and cook down the remaining milk stirring constantly. Add in the sugar and continue stirring and cooking until a uniform mass is formed. The mixture should begin gently leaving the sides of the pot.
- Add in the reserved ghee and stir in the powdered cardamom.
- Spread the mixture over a plate and cool for a couple of hours and cut into squares.
- Sprinkle with the sliced almonds pressing lightly. Cool thoroughly to let the burfee set complete and enjoy.
Most of the prep time is to let the burfee set.