Coconut Burfi is an easy to make sweet and a quick recipe too. It is called 'khobbri mithai' in Kannada and 'naralachi vadi' or 'khobarychi vadi' in marathi.

You can have it as a dessert or as a sweet snack or just like that.

It has a shelf life of about 10-15 days so you can make in advance and keep it ready to serve when needed. In hot summer days you can keep it for about a week.

There are a few different recipes to make this sweet and this is one of the easiest burfi recipes.

How to make coconut burfi

Ingredients for coconut burfie:

• Fresh grated/scraped coconut - 3 cups
• Sugar- 1 1/2 cups
• Cardamom powder - 1/2 tsp
• Cashew nut pieces - 1 tbsp
• Ghee - 1 tablespoon.

Preparation:

1. Heat ghee, roast the cashew pieces a little init. Do not let them brown.
2. Grease a plate with a little ghee. Keep aside.

Cooking Method:

1. In a thick bottomed pan, mix grated coconut and sugar. Put on the stove.
2. Keep the heat medium and keep stirring. The sugar will dissolve and the mixture will become a bit thin.
3. Keep stirring once in a while. After about 10 minutes, when the mixture starts thickening, reduce the flame. Keep stirring and scrapping the sides of the pan.
4. When it starts leaving the sides of the pan, add the cardamom powder and mix well.
5. When the mixture is ready, pour it onto the greased plate. Spread it immediately into about a 1 cm thickness.
6. Sprinkle the cashew nut pieces on the top and press a little. Let cool for 10 minutes.
7. Cut into squares or diamond shape as you like. Let cool completely.

The coconut Mithai is ready to eat. Store in a container and keep in a cool place. But no need to store it in the fridge. You can keep this for about 2 weeks.

Tip:

1. When you grate coconut for this recipe, grate and use only the white fleshy coconut meat. You will get nice white/pinkish color. Do not use the last brown covering part for the burfi. That will change the color of the burfi.
2. The trick in making burfi is to know the right time to remove from the flame. So pay attention there. If you take the pan off the fire too early, the burfi mix will be too soft and will not set. If you take it off a little late, the burfi mix will be too dry and will crumble and will not retain the shape you want. But it is just a matter of practice to know the right moment.

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