Coconut burfi, a delicious fudge, made with fresh coconut. This soft coconut fudge is flavored with saffron and nutty pistachios. A quick and easy to make dessert to celebrate festive occasions.
Diwali Sweets | Thengai Burbi | Lets make Coconut burfi | How to make South-Indian style coconut fudge | Easy Diwali sweet | Coconut dessert | Easy Dessert | Less than 30 minutes desserts | How to make Thengai burfi
Jump to:
Burfi | Barfi | Indian Fudge
Barfi or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow.
Barfi is such a fun and versatile Indian dessert, that you can whip up in different ways depending on what flavors and textures you're in the mood for. A simple barfi recipe is made with milk powder and condensed milk, along with a touch of cardamom or saffron for added flavor, like this milk peda. Add in some cocoa powder you will get this delish and lip-smacking Chocolate burfi.
Addition of coconut, nuts, or even legumes gives it some cool, unique flavors and textures. Like this mixed nuts fudge or parsi special almond fudge. And for extra special occasions, give them a touch of elegance by decorating with shimmering silver or gold foil.
Why you should try this Pistachio Coconut Fudge?
- One of the easiest recipes to try. Yes, this doesn't have syrup consistency to be checked, you just to have dump everything, stir cook and flat it out on a plate.
- Can be easily made for a large crowd. Come Diwali, we always make extra sweets and savories for our friends and family. This is one sweet which can be easily made in large quantities.
- Easy to store and has a longer shelf life. Usually these sweets, stay good for a long time, but if you doubt the climate condition in your place, you can always refrigerate.
- No Fancy ingredients, just your basic Indian pantry essentials.
Ingredients For making Thengai Barfi
- Main Ingredients :Freshly grated coconut is used to make this soft and nutty coconut fudge.
- Sweetener : I have used white sugar, you can also try with brown sugar.
- Liquid : This pista burfi uses milk and water in equal quantity.
- Flavors : This soft coconut burfi has a 2 generous pinch of saffron and pistachios to enhance the richness and nuttiness.
- Fat : Few tablespoons of ghee to bring it together in the end and also to grease the plate
How i made this Kesar Pista Coconut Burfi
- First and foremost, keep a flat plate greased with ghee to pour the fudge and shape them.
- In a heavy bottom pan, take all the ingredients mentioned except the ghee and let it start to cook in a medium flame.
- Once all the liquid is absorbed and they all come together into a fudgy consistency, add ghee.
- Now pour this onto the greased plate. Flatten the top using a greased parchment or a greased bowl.
- While it is still warm, use a sharp knife and make markings for cutting.
- Let it cool completely. Now break the fudge along the marked lines. Store it in an air-tight container.
Kesar Pista Coconut Burfi | Pista Thengai Burfi
Equipment
- heavy bottom pan
Ingredients
- 3.5 cups Freshly grated Coconut
- 2 cups of Sugar
- ½ cup Milk
- ½ cup Water
- 2 generous pinches of Saffron
- ¼ cup chopped pistachios
- 2-3 tablespoon ghee + 1 teaspoon for greasing the plate
Instructions
- Grease a flat plate with ghee and keep aside until needed.
- Take all ingredients, except ghee in a heavy-bottom kadai. Mix everything well and cook it in a medium flame
- Keep stirring frequently, when the liquid has almost evaporated, add ghee and mix well and keep stirring
- When the mixture starts leaving the sides of the pan and moves along your ladle. It is time to transfer it into the greased plate
- Transfer the mixture on to the greased plate, smoothen the top using a greased bowl or parchment paper.
- When it is warm make markings using a knife, on top of the burfi.
- Let it cool well completely. Break the burfi along the marked lines.
- Store it in an air-tight container. I stored in the refrigerator, since it was there for more than a 3 days.
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Varada's Kitchen
Coconut barfi a favorite. Kesar pista is an added bonus.
vaishali sabnani
I love coconut sweets and this sounds simple. Should the coconut be grated finely and does it have a good shelf life?
Priya_Srinivasan
yes vaishali, the coconut should grated fine. to get a smooth finished burfi.
Julie
tempting ones!
Ms.Chitchat
Perfect squares, loved the illustrative clicks.
Priya Suresh
Priya pack me some, hard to resist to this fantastic barfis, lovely Diwali sweets;.
Rafeeda AR
oh... these must have tasted awesome with the tinge of saffron and bites of pistas... yum...
Priya dharshini
Wow..Droolicious coconut burfi with kesar ,happy diwali to you and your family
Srivalli
Perfect sweet for the festival season...good one..
Srividhya
yummy barfi..
Harini R
Love coconut based burfis.
Pavani
Perfectly made coconut-pista burfis.
Chef Mireille
love the texture of these soft and moist burfi
Jayashree
Nice, simple recipe. Is that a peacock pendant in the background? It looks gorgeous.
Archana
Coconut Barfi is the first sweet I learned to make, so it brings back sweet memories. I love the idea of using brown sugar here, so I will make some this week. Happy Diwali!
Priya Vj
One of the fail proof sweets without worrying about sugar syrup consistency is thenga burfi . My first ever hands on sweet too
Love the idea of adding pista for the extra crunch and taste .
Mayuri Patel
I have a weakness for coconut barfis. Like this one Priya as it is made with fresh coconut and pista. Perfect festival sweet to enjoy with friends and family.