Coconut Burfi | Thengai Burfi | Coconut Fudge

Coconut Burfi | Thengai Burfi | Coconut Fudge

Thengai burfi, a traditional South-Indian soft fudge made with fresh coconut and sugar. A quick and easy coconut fudge, a traditional treat to enjoy during festivities.

Course Dessert

Cuisine South-Indian

Keyword Easy diwali sweet recipe, Easy Thengai burfi recipe, How to make thengai burfi, Quick Diwali sweet recipe, Thengai burbi, Thengai burfi

Prep Time 10

Cook Time 20

Resting time 20

Total Time 50

Servings servings

Calories 90kcal

Ingredients

2 cups freshly grated coconut
¼ cup water
1 cup sugar
1 teaspoon cardamom powder
4 tablespoon of ghee
¼ cup roasted almonds for garnish

Instructions

Measure and keep all ingredients ready. Keep a flat bottom pan greased with ghee ready.
In a heavy bottom pan, add 1 teaspoon ghee and add the fresh coconut to it. Sauté in medium heat for 4-5 minutes.
To the same pan, add sugar and mix well. To this now add 2-3 tablespoon water and mix well.
The sugar will start to melt and the coconut sugar mixture will start to boil. Add cardamom powder to it and mix well.
Once all the liquids gets absorbed, the mixture will start coming together as a ball. Now slowly add 1 teaspoon of ghee at time and mix well.
The coconut sugar mixture will start following the ladle without sticking to the pan.
Take it off the stove, transfer the coconut mix to the greased plate. Flatten the top with a parchment paper.
The mixture will be hot, so be extremely careful. Use a parchment to tap and flatten the top. Using a greased knife, mark lines on the flatten fudge for easy breaking.
Let this mix sit for 30 minutes, undisturbed. It will set firm and can be easily removed from the plate.
If you want to garnish, add roasted almonds at the top while the mix is still hot.
Once the burfi is cooled enough. Break it according the marked lines. Store it in an air-tight container in room temperature. It stays well for a long time in room temperature.

Nutrition