No Mawa Coconut Burfi

Indian sweets are so unique and so scrumptious. The variety is endless. I am now jotting down those easy sweet dish recipes which will  bring more sweetness to your life with ease.

One of my favourites and easy to make is coconut burfi. I simply love it. The fresh coconut smells so good and its milky flavour is irresistible. We hardly get fresh coconut sweets in market. Most of them are made of dessicated coconut. I avoid using it because when you have fresh in plenty then why buy that processed one. 

Many people use mawa to make this burfi but I don't. I like to cook the finely grated fresh coconut in milk and just add some sugar and cardamom. It's done. 

Yesterday my sweet tooth was starving and I was in no mood to buy something from shop to satisfy it. Checked my refrigerator and a nice big coconut was sitting in it. Yes, there it's fate was decided.

So why wait! 

No Mawa Coconut Burfi

Ingredients

1 Big Coconut

750 ml Full Fat Milk (I use Amul Gold)

1 tsp Ghee

1 Pod of cardamom

1/3 cup sugar (heaped)

3 tbsp milk powder

Method

• Remove the flesh from the coconut shell and peel off the brown skin on flesh with the help of a sharp knife.
• Make small pieces and grind it finely in a chutney jar of your mixer grinder. This will make the process of grating the coconut easy. Do check while grinding that you do not over grind it else it will not give good texture to the burfi.
• In a pan(preferably nonstick) Heat the ghee. Once it is warm put the ground coconut and stir.
• Pour the milk and keep cooking the mixture on low flame. Stir in regular intervals.
• Once you see that water in the milk has evaporated and the milk has thickened to form fresh mawa add the sugar and a pod of cardamom.(Remove the seeds of cardamom and crush them before adding.)The consistency of coconut and milk mixture before adding sugar should be like that of any kind of halwa.
• Once you add sugar give the mixture a stir. You will notice that as sugar melts consistency again changes. Now add milk powder and keep stirring. Check that no lumps of milk powder remain.
• Give continues stir to the mixture on low to medium flame till the mixture forms a nice lump. It should leave sides and no water should be left in the pan as you stir. By stirring you dry out the excess moisture else more moisture content will give you very soggy burfis. It took me about 20 minutes to dry out the excess moisture in this step.
• Once done, take an edged steel plate and lightly grease it with ghee. Spread this hot burfi mixture evenly and let it set. 
• Once cooled cut into pieces and serve.

Try this easy Indian sweet dish and share your experience below. 

Till Then

Stay happy Stay Healthy!