Burfi is a fudge like sweet usually made during Indian festivals and to celebrate special occasions. The preparation and ingredients can vary depending on the each variety… some are real easy while some test your patience. Recipe shared here is easy as along as you stick to the steps with right ingredients and measures. I wouldn’t categorize them as totally healthy, use of organic coconut sugar makes it moderately healthier when compared to traditional version. Now that we have them under guilt-free , enjoy an extra piece during festive occasions.
These coconut burfi’s are slightly chewier in texture as it includes milk and little ghee, I would rather call it Coconut Toffee. To me, tastes so much like ” கம்மர்கட்” , try and let me know your thoughts.
Madhava Organic Coconut sugar – Coconut Sugars are organic, unrefined sweeteners made from coconut tree buds, has a mild and sweet flavor and is an easy substitute for granulated and brown sugars in recipes. From a health and wellness perspective, Organic Coconut Sugar has a nutritional content far richer than cane or beet sugar. Naturally occurring nutrients include magnesium, potassium, zinc, iron, B vitamins and amino acids (including glutamine). In addition, Madhava Coconut Sugar is organic, gluten free, vegan, kosher, and GMO free. Read more here for facts and availability.
My thoughts on this product- Goes well with any sweet / savoury / curry preparations which has coconut in it. I tried it with coffee and tea but makes it little stronger in taste and color. You can handle this if you can tolerate raw palm sugar/ panai vellam.
Milk Coconut Burfi / Coconut Burfi / Kamarcut / Kamarcut / கம்மர்கட் / Thengai Burfi / Thengai Burfee / Coconut Toffee / Diwali recipes / Sweets / Easy Diwali sweets / Deepavalai sweets recipe / Deepavali recipes / Coconut burfi / Kamarcut / Thengai burfi / coconut milk cake / Milk toffee
|Fresh grated coconut||1 & 1/2 cups|
|Milk (2 %)||2 cups|
|Madhava Organic Coconut sugar||1 cup|
Boil milk in a heavy wide sauce pan. Bring it to complete boil and simmer for 30 minutes. Meanwhile grind the grated coconut and bring it a coarse texture and keep aside. By this time the milk must have condensed to some extent. Add the ground coconut, powdered cardamon and let it simmer again.
Once it thickens to some extent, add the coconut sugar.
Keep simmering, the sugar will start to melt and blend with coconut. The mixture will be bubbling with full energy for a while and then slowly calm down.
About 1/2 hour later it will start to look like a chunky mixture as shown below. Don’t loose patience… keep stirring to avoid burning.
Start adding ghee slowly at this stage and keep stirring and scraping.
Finally it will all condense to thick mass as shown.
Testing time- apply some ghee in a pan and keep it ready for the coconut mixture. Try a little of the coconut mixture on the pan and roll it .
If it rolls up perfectly to form a ball without sticking then your effort is worth it. You have got the right consistency and texture. Immediately switch off and transfer the content to the greased tray.
Flatten it with a spatula and let it cool.
After setting it for about 1/2 hour, try cutting into small pieces using a plastic knife.
Again let it stay for while and then slowly insert the knife under the burfi and separate them.
Serve them in style. Should stay good for 4-5 days at room temperature. If you wish to keep longer then store it in an air-tight box and refrigerate.
Yields about 25 pieces (1″ diamond cuts)