To start making the Coconut Burfi Recipe, we’ll first make the sugar syrup. In a medium measurement sauce pan; stir within the sugar and water with warmth on medium. As soon as the sugar has melted proceed to boil the sugar combination till the liquid reaches a two string consistency.
To know the correct consistency – do the chilly water sweet check. Take few tablespoons of water in a cup; add a drop of sugar syrup to water. If it holds its form like a softball and doesn’t dissolve into water then it’s on the proper consistency.
Add the grated coconut, and cardamom powder to the sugar syrup. With the warmth on medium proceed stirring incessantly to stop the combination from sticking to the pan.
In 10 to fifteen minutes, the combination will thicken and can come away from the edges of the pan. This occurs with the coconut releasing its oil.
At this stage flip off the warmth and watch out to not stir any longer on warmth because the combination can recover from cooked and won’t set to the consistency required. The sugar will crystallise making the burfi very arduous.
Switch the coconut burfi combination to a tray (8 x 8 inch sq. which has a 2 inch min peak) greased with ghee. Â
Stage the burfi combination. Run a knife to chop into squares and permit it to chill and set on the tray for greater than a few hours. Â
As soon as cooled utterly, separate the pre minimize Coconut Burfi and serve for festivals and particular events.
Retailer the Coconut Burfi in air tight containers within the fridge for about 2 weeks.
Serve the Coconut Burfi Recipe (Kopra Pak/ Recent Coconut Fudge) recipe after your scrumptious meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita.
