Easy to Make Traditional Coconut Burfi Recipe / Malai-Coconut Burfi / नारळाची वडी

How to Make Traditional Coconut Burfi Recipe / Malai Coconut Burfi / नारियल की बर्फी/नारळाची वडी

Hello Foodies,

This sweet and moist coconut burfi is an excellent traditional dessert that's easy to make and always a crowd-pleaser! This dreamy dessert prepared in less than 30 minutes. It's a perfect recipe when you have less time, or you are in a hurry. To prepare this traditional festival dessert, no need to make any sugar syrup. So it's simple but delicious and mouth-watering dessert. These are very special and that nobody can resist. If you are a sweet lover(like me), then you will love this moist and delicious coconut burfi for sure.

When it comes to sweets, I love easy recipes. This moist coconut burfi made using four ingredients and in less than 30 minutes. I like to make this moist and sweet coconut burfi for special occasions, but they're great for even a casual weekend gathering or everyday dessert after lunch.

YouTube Video:

This Traditional Dessert is one that I love to make for a few reasons:

It's super easy to make.
Moist and Delicious!
Just about everyone loves it.
Full of flavor.
It requires less than 30 minutes.

This recipe is close to my heart, and it was my second rasoi(Rasoi Ceremony); first was Puranpoli!

About Rasoi Ceremony: Post marriage, as per tradition, the new bride in the house takes over the duties of the kitchen from her MIL. The rasoi ceremony is to introduce the bride to the new kitchen; the Rasoi ceremony held where the bride generally cooks something sweet for the very first time. Any auspicious occasion begins with something sweet, and likewise, something sweet is cooked in the rasoi ceremony as well!

Keep in mind these basic things to get Moist and Perfect Textured Traditional Fresh Coconut Burfi:

To get perfectly white coconut burfi: scrape the skin of the fresh coconut(because we don't need the coconut shell particles to come in gratings). Wash and pat dry the coconut, and grate or grind the coconut.
So 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 you want.
The addition of milk and milk cream/malai makes burfi soft, moist, and juicy texture, so don't skip adding milk.
Always cook the coconut, sugar, and milk mixture on medium to low flame.
This burfi tastes well when you make it using freshly grated coconut, so try to get the fresh coconut and grate or grind it at home.
Do not saute coconut so much; otherwise, the coconut would change its color to light brown.

If the burfi is soft and not able to cut into pieces:

It means we need to cook the mixture for some more time. Cook the mixture on low flame till all the moisture is absorbed.

If the Burfi starts to crumble:

It means mixture overcooked, so add 2 Tbsp milk and reheat the mixture. Keep cooking in low flame till all the moisture is absorbed and then pour the mixture into the plate.

Preparation Time: 15 Minutes; Cooking Time: 30 Minutes.

Each serving of Coconut Burfi(100 g) Contains 352 Calories.

Ingredients:

Fresh Coconut 3 cups, grated
Sugar 1 Cup
Whole Milk with Cream / Whipping Cream / Malai ½ Cup
Ghee 2 Tbsp

Instructions:

Grease the plate with ghee and keep aside.
Scrape the skin of the fresh coconut, wash and pat dry it, and grate the coconut or grind it.
Turn on the flame and heat ghee 1 tbsp in a pan on medium to low flame.
Add grated coconut and saute for 2-3 minutes.
Add milk with cream(you can add whipping cream if you don't find milk with cream) and cook for 2-3 minutes.
Now add sugar and mix well; after some time, sugar gets dissolved.
Keep stirring and keep the flame on medium to low flame.
After 10-15 minutes mixture starts to thickens.
Add 1 tbsp ghee and stir well.
After 20-25 minutes of mixture thickens and holds shape.
Transfer the mixture into the ghee greased plate.
Spread mixture evenly using a spatula and let it cool for 10 minutes.

Cut into diamond shape bars using a knife and let it set for 1-2 hours.
After 1-2 hours, separate the burfi, and they are ready to munch on. Enjoy!!!

The shelf life of Coconut Burfi /नारियल की बर्फी/नारळाची वडी:

Coconut Burfi/Barfi has a shelf life of about 15-20 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, or it can be kept longer in the fridge.
If you are planning to finish it off within a week, then you don't need to store it in the fridge.
You can keep this for about two weeks in cold weather and refrigerate up to 3 weeks.

Some more Burfi/ Fudge Recipes to try:

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 352 calories, along with 40.14 g carbohydrates, 3.7 g dietary fiber, 22 g fats, and 5 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Health Benefits of Coconut:

It helps increase the body's metabolism.
It has an antiviral, antifungal, and antibacterial activity which helps fight against infections.
Coconut improves heart health and has a Low Glycemic Index
Coconut is high in dietary fiber and improves digestion
Boost Immunity.
It promotes healthy thyroid function and helps to relieve the symptoms of chronic fatigue.

Good Time To Eat:

It is good to eat coconut burfi as a dessert.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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