Coconut burfi with milk is the most popular and common sweet dish in India, made in almost every houses and sweet shops. This sweet is also known as Naralachi Vadi, Thenga Burfi and Nariyal burfi. This sweet is very easy to prepare and it can be stored in refrigerator easily for 15 days.
Prep Time 25 minutes
Cook Time 20-30 minutes
- Coconut (large size) 1
- Milk 6 cups
- Sugar 400 gm
- Raisins 15-20 pcs
- Green Cardamom powder 2 teaspoons
- Cashew nuts 10 pcs (chopped)
- Ghee 2 tablespoons
- Cashew nuts 5 for garnishing
Grate the coconut
Grate the coconut smoothly to give it a fine structure for the Burfi.
Add the coconut into the boiling milk
Now take a pan and add the milk. Allow it to boil until liquid evaporates. Now add the grated coconut and sugar and stir it occasionally and don’t forget to keep the flame in low mode. When the sugar gets completely dissolved into the mixture add raisins and cashew nuts. When the mixture becomes thick add the cardamom powder and turn off the flame and pour 2 tablespoon ghee from the top.
Garnish with cashew nuts
Now take a plate and grease it with some ghee and pour the mixer into the tray, garnish it with cashew nuts and let it cool. Once it gets totally cool, cut into preferable shape with a knife. Enjoy the burfi.