![\"Coconut](\"\/mahanandi\/images\/coconutburfi\/coconutburfiimagecopyrighted8.jpg\")
<\/center><\/p>\nSweet, flavorful and chewy, coconut burfi is one of my favorite sweets. Fresh coconut meat cooked in cardamom flavored sugar syrup – recipe is so simple, method is very easy and the taste is heavenly. We, in our family prepare it without adding milk in contrast to some other versions, where milk and ghee are also added along with fresh coconut to sugar syrup. <\/p>\n
Last weekend, weather was so perfect and spring like. We felt like having some sweet. So we went to neighborhood Rulli Brothers grocery shop and purchased two coconuts, each for about 79 cents. Came home, prepared the sweet and enjoyed it. We still have some pieces of burfi left but the spring like weather – gayab ho gaya<\/em> (disappeared)<\/small>. It’s snowing here today! <\/p>\n Recipe:<\/strong> 2 cups of fresh grated coconut Method: Add the grated coconut and cardamom powder to the sugar syrup. Keep the heat on medium and cook, stirring frequently to prevent the mixture from sticking to the pan. In 10 to 15 minutes, the mixture will be reduced to half, becomes very thick and comes away easily from the sides of pan – this is the signal to turnoff the heat. (At this stage, you’ve to be fast and alert, otherwise, the mixture will be overcooked and turns into dry sweetened coconut flakes – commercial kind of mixture.) Immediately pour this mixture into the greased tray. Level it evenly with a spatula, and cut into squares. Let cool. <\/p>\n To serve or store, reverse the tray onto a big plate, separate the squares and store them in an airtight container. Because it doesn’t have any milk products, this sweet can stay fresh up to two weeks. <\/p>\n Kitchen notes: Recipe Source:Amma<\/small><\/p>\n Sweet, flavorful and chewy, coconut burfi is one of my favorite sweets. Fresh coconut meat cooked in cardamom flavored sugar syrup – recipe is so simple, method is very easy and the taste is heavenly. We, in our family prepare it without adding milk in contrast to some other versions, where milk and ghee are […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,119,145,13,104],"tags":[],"class_list":["post-338","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-coconut-fresh","category-indian-sweets-101","category-indian-sweets","category-sugar-2"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/338","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=338"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/338\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Grating](\"\/mahanandi\/images\/coconutburfi\/coconutburfiimagecopyrighted6.jpg\")
<\/center><\/p>\n
\n(For 12 medium sized squares)<\/small><\/p>\n
\n1½ cups of sugar (or 2 cups – your choice)
\nHalf glass of water
\n2 cardamom pods, seeds finely powdered
\nA tray greased with ghee (for pouring the cooked mixture)<\/p><\/blockquote>\n![\"Freshly](\"\/mahanandi\/images\/coconutburfi\/coconutburfiimagecopyrighted1.jpg\")
<\/center><\/p>\n
\nIn a big sturdy vessel take water and sugar. Keep the heat on medium-low allowing the sugar to melt completely to prepare the sugar syrup. Cook it until the sugar syrup reaches softball like consistency<\/a>. To know the right consistency – do the cold water candy test. Take few tablespoons of water in a cup, add a drop of sugar syrup to water. If it holds its shape (softball) doesn’t dissolve into water then it’s at the right consistency.<\/p>\n![\"Fresh](\"\/mahanandi\/images\/coconutburfi\/coconutburfiimagecopyrighted9.jpg\")
![\"Plain](\"\/mahanandi\/images\/coconutburfi\/coconutburfiimagecopyrighted2.jpg\")
\nFresh Grated Coconut ………………Sugar Syrup on the way to softball stage<\/small><\/center>
\n![\"Grated](\"\/mahanandi\/images\/coconutburfi\/coconutburfiimagecopyrighted3.jpg\")
![\"Coconut](\"\/mahanandi\/images\/coconutburfi\/coconutburfiimagecopyrighted7.jpg\")
\nFresh coconut is added to the thickened sugar syrup…… Coconut burfi – pressed into a squarepan to cool<\/small><\/center><\/p>\n
\nAuthentic South Indian coconut burfi is prepared only<\/strong> with fresh grated coconut. Grating the coconut takes little bit effort but I think of it as an exercise, mainly upperarm workout.
\nCheckout this site<\/a> for clear photo and video demonstration of sugarsyrup stages<\/a>.<\/small><\/p>\n![\"Tray](\"\/mahanandi\/images\/coconutburfi\/coconutburfiimagecopyrighted4.jpg\")
\nIndian Sweets 101<\/a> – Celebrating Holi<\/a> with Coconut Burfi<\/small><\/center><\/p>\n