Out of all the traditional Sweets of India, Nariyal Burfi is the only sweet that can be prepared at home in a few easy steps and it is a South Indian Sweet Recipe and one of the commonly made sweet at the festival, Occasion, and Small family gatherings. While preparing this sweet, there’s only one thing that is too tedious is grating Coconut/Nariyal with hand, the rest of the things are easier than complete in a snap. Surely, you’ll make this sweet in the countless number of times, once you try your hands on this rich & deliciously sweet. The thing makes this sweet much easier to prepare is “NO CONTINUOUS STIRRING” only in the last 10 minutes you have to stir continuously to avoid mixture to stick on the pan.

Nariyal Burfi


This Recipe doesn’t contain Khoya, Mawa or Condensed Milk. But If you do not have much time to prepare this Recipe in 40 minutes, then there’s an alternative way to prepare this sweet with Mawa or Condensed Milk it takes you only 10 minutes. 
Here are some tips which turn this preparation easier:


Coconut: Fresh/Frozen Coconut tastes best in the burfi as it is full of Flavours. If you too have desiccated coconuts left in your kitchen grocery, then you can go for Desiccated one. I’ve used grated dried-out coconut roasted in Desi-Ghee on mid-flame, and later on, should blend in Mixture/Grinder. 

Process the Coconut: If you’re not preparing Burfi in the Bulk amount, then you can grate the coconut with your hands. But If you’re increasing the quantity of Burfi, you can use the Food Processor to process the Coconuts or Blender for a slightly fine texture. 

Milk: If you’re using Almond milk prepared at home, don’t strain the pulp of the almonds while adding in the mixture. Or you can soak the almonds for a few hours, Peel the almonds and blend with milk. And use it here. 

Flavorings: The Flavor & Fragrance of Green Cardamom goes well with almost every Indian sweet. In each & every traditional Indian Sweet, there’s only one flavoring been using for no. of years is Elaichi or Green Cardamom. The other flavorings can be used are Rose-water and Kewra Water. 


Servings: 17
Cooking Time: 25 minutes
Preparation Time: 5 minutes
Cuisine: South Indian Traditional Sweet

Ingredients

4¼ Cup Grated Nariyal or Coconut (Fresh or Desiccated)
1½ Cup Sugar
2 Tablespoon Ghee
2 Cups Milk 
1 Tablespoon Cardamom Powder
Chopped Almonds as required
2 Tablespoon Milk Powder

Procedure

Heat the Pan or Kadhai and Add-in Desi Ghee required to roast the grated coconut. As Desi Ghee starts boiling, add grated coconut and start mixing or stirring well. Cook the mixture for 4-5 minutes or until coconut turn Goldish-Brown in color. 
Add-in Sugar to the roasted mixture and stir continuously until sugar melts.

As Sugar melts, Pour-in the Full-cream Milk to the mixture and Stir often until Milk starts cooking and Cook until Milk totally gets evaporated or absorbed by grated coconut. As the Consistency gets heavier start stirring in the minimum gaps of a minute.

When half the amount of milk evaporated or absorbed, Add-in the Milk powder to the mixture and keep stirring continuously. 


When Milk gets totally evaporated or absorbed, Transfer the mixture into Greased Thali or Tray, spread the mixture evenly and keep the tray aside and until the mixture comes to room temperature. Sprinkle the chopped almonds from above. 
As the mixture comes to room temperature, cut the Burfis into desired shapes and serve it into the plate. 

As I prepared this amazingly delicious traditional sweet on the greatest Festival of India, Deepawali. You can also prepare the same on casual gatherings, Family functions & Indian Family Pooja and share it with your family and friends. The day you prepare this at your home, you’ll surely get compliments from your family members and relatives. 
Share your experience while preparing Nariyal Burfi and the compliments you get. And Share your love through comments.