The coconut Mithai is ready to eat. Store in a container and keep in a cool place.
need to store it in the fridge if you are planning to finish it off
within a week. You can keep this for about 2 weeks in cool weather.
In hot summer weather, you can keep it at room temperature for about a week.
Tips for making coconut barfi:
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 of the coconut for the burfi. That will change
the color of the burfi.
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
Troubleshooting - What to do to get the burfi consistency right.
Coconut burfi is quite forgiving and it doesn't want you to fail. It is just a matter of practice
to know the right moment.
In case the burfi mixture is too soft when you take the coconut mixture off the fire, and it
doesn't set even after cooling, it means you have taken it off a bit too early, just return it to the pan and cook some
In case the mixture becomes too dry and crumbles even before you
flatten and cut, return to the pan. Sprinkle a spoonful of milk (not too
much) and cook again till you get the right consistency.