This is a festive and traditional sweet done in all the joyfull occasions and it’s quite simple to make.It’s a universally common recipe in India that its made in the name of Nariyal burfi in the North and down South in Tamil Nadu as Thengai burfi. This is a coconut burfi easy recipe that any one can try without any fear. My coconut burfi that I have given here has no string consistency to be followed and its as simple as that.Just this very thought instantly remains me of my grandma making this coconut burfi for every possible accassion. Its a traditional recipe that uses no milk or condensed milk. You can also check coconut laddu recipe in my blog using condensed milk. My grandma never uses cashews in this sweet and its the same with me. This time I have not used any cashews. Make sure to grate the white part of the coconut leaving the brown part.I felt adding 1:1 sugar would be too much of sweet (overpowering) so I have reduced it as three fourth cup.
Broken cashews - 1-2 tsp(but its optional I have not added)
Heat a thick pan or a non-stick add grated coconut and stir till it heats up,transfer to a separate plate.
Now in the same pan add sugar with water.
Sugar should be just covered with water and thats it or add 1/4 cup of water if you are confused with measurement.
Now add coconut immediately,no need to wait till the sugar to be dissolved.
Let all the contents boil and become thick.
In-between grease a plate with ghee and keep aside.
When bubbles form at the corners add little ghee and stir continuously.
When the contents have little water add leach powder.
When the contents begin to leave the sides forming a mass thats the right consistency.
Transfer this to a plate and flatten it with a back of a flat spoon.
Let it to cool,when its slightly warm you can cut shapes.
Enjoy this coconut burfi any time.
I have not followed any string consistency,but if you are doing that way then make 1 string consistency and then add the coconut.
This type of coconut burfis are served white,so grate and use only the white part.
I have missed adding cashews,if adding toast it golden with ghee separately and then add to this burfi.
Don’t miss stirring the burfi when in high flame or else it will burn.