Coconut Burfi

Written by Mullai

Modest, friendly and hardworking.  "Virgoans Rule"..

35 Comments

  1. abi

    Hi mullai, i made this today . really good… but it is chewy. is this sweet tastes like that only ie chewy or whether i made mistake..i donno that….i prepare it with ghee. is ghee made it chewy ?. im able to cut into pieces. anyway i like this.. thanx 4 sharing
    abi

  2. Radhika suresh

    hi mullai yesteday i prepared this with ghee.it came out well and taste was good but iam not able to cut it properly.i didnot get the shape.

  3. Visitor

    I just made Burfi I found on a Nepalese website that uses h ricotti cheese, sugar, and cardimon. It tastes good. How long will this keep? Should I refrigerate it or can I freeze it? I want some friends to taste it next weekend 7 days away.

    1. Mullai

      Now, which burfi are you asking about??? The coconut burfi shown above should stay fresh for 3 to 4 days, provided its kept in a air tight container. Can be refridgerated upto a week, but tends to become little hard.

  4. Visitor

    i tried this recipe, but it didn't comeout well. Though i followed the same measurement and timings…but it was not absorbing milk and sugar anyway. its like coconut powder mixed with milk…I donno where it went wrong. Also i tried all ur other recipes, everything cameout well except this…

    1. Mullai

      Sweet making is always a difficult process. Every step, measure and methods counts. Usually takes a few attempts to master. Don't give up, better luck next time.

  5. sanjhi

    hi had tried ur receipe of Coconut Burfi, But it was not sticking, means, i was not able to cut it into pieces, as it was all powdered kind, i am quite dissapointed, as this is my first attempt to ur receipes, i think rather than using milk and boiling it for a long time, use Milkmail, as it will work as milk and sugar both.

    1. Mullai

      Sanjhi,

      If its too crumbly, then it might have been over the flame for long time or you have mentioned Milkmail, for which the proportion might vary. No sure what could have gone wrong. Try with milk and get back to me if have a problem.

    1. Mullai

      I am not really sure about packed desiccated coconut, before saying "yes" to your question, I have to try it and still not attempted for. You can use packed grated fresh coconut though.. check the frozen section in any Indian grocery stores.

      1. Jeya

        Mullai, just a follow-up on this….I tried with the packed desiccated cocunut and it came out very nice. bayanthutae pannen 🙂 taste romba nalla irunthathu…Actually, I am new to US and I bought the desiccated cocunut without knowing abt the fresh one….so I have to do something to kaali-senjufy that packet ..adhaan burfi idea panen :p

        But I am ure that the taste would be still more good with the fresh grated cocunut. Thanks, Mullai.

  6. Visitor

    Hi Mullai my mom is upstairs amd I am down stairs could u tell me a shorter way to tell her this recipe?And how long those it take to cook it?

    1. Mullai

      Hello Visitor, Can you please register and identity yourself? I guess all 3 questions are from you? Right?? Iam kind of confused reading you're question. Kindly be specific as to what you are looking for? I have already mentioned in my recipe, that it would take atleast 1 hour to make this. Another simple method is to avoid milk and make it with water, then again you have to watch for thread consistancy, for which i dont have a recipe right now.  Good luck.

    1. Mullai

      It has to be removed only when it turns to a soft ball consistancy. If you take before that stage, it would not solidify and will look like halwa. Try putting back on the stove and stir for couple minutes.

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