Coconut burfi (Thenkkai cake) - Preparation time 25 to 30 mins
Mom won't make this sweet during our childhood. Now she made and brought to home it was tasty and i thought of trying it out. One evening. i tried making coconut burfi after getting inputs from mom and friends. The coconut cake came out well and sharing the recipe with you all.
I made this sweet in one of my deepawali. It came out well, smelled very good and also tasted yummy. This is easy to make and the ingredients required to make this sweet will also be available in most of the places so everyone can try this sweet during diwali
Ingredients:
Grated and coarsely ground coconut - 1 cup (Use same measuring cup to measure sugar)
Sugar - 1 cup
Cashew - 10 (broke to small pieces)
Cardamom - 3 (crushed or powdered)
Water - little
Ghee - 2 tbsp
Preparation method:-
Grate and grind the grated coconut coarsely so the cake will look good.
In a vessel add sugar and little water. Make a one string syrup by boiling the sugar and water.
To check the string consistency take the syrup (careful because it is boiling and hot) on thumb and press with the next finger when you try to stretch one string will appear.
In a plate grease 1tbsp of ghee and keep.
Switch on the stove and keep a thick kadai add sugar syrup, grind coconut and keep stirring using a ladle.
Keep on stirring till the whitish bubble start coming. Add the powdered cardamon, broken cashew.
Pour the thick coconut sugar mixture in the greased plate spread by shaking the plate and leave to slightly cool.
When it is mildly hot grease a knife with little ghee and make pieces.
You can remove the pieces only when the burfi is completely cool or it will break.
Note: My Mom suggested to add little milk to in initial stage with grind coconut and sugar syrup so the cake will be thick white instead of glossy transparent colour. Next time when i make i thought of trying that.
Mom won't make this sweet during our childhood. Now she made and brought to home it was tasty and i thought of trying it out. One evening. i tried making coconut burfi after getting inputs from mom and friends. The coconut cake came out well and sharing the recipe with you all.
I made this sweet in one of my deepawali. It came out well, smelled very good and also tasted yummy. This is easy to make and the ingredients required to make this sweet will also be available in most of the places so everyone can try this sweet during diwali
Ingredients:
Grated and coarsely ground coconut - 1 cup (Use same measuring cup to measure sugar)
Sugar - 1 cup
Cashew - 10 (broke to small pieces)
Cardamom - 3 (crushed or powdered)
Water - little
Ghee - 2 tbsp
Preparation method:-
Grate and grind the grated coconut coarsely so the cake will look good.
In a vessel add sugar and little water. Make a one string syrup by boiling the sugar and water.
To check the string consistency take the syrup (careful because it is boiling and hot) on thumb and press with the next finger when you try to stretch one string will appear.
In a plate grease 1tbsp of ghee and keep.
Switch on the stove and keep a thick kadai add sugar syrup, grind coconut and keep stirring using a ladle.
Keep on stirring till the whitish bubble start coming. Add the powdered cardamon, broken cashew.
Pour the thick coconut sugar mixture in the greased plate spread by shaking the plate and leave to slightly cool.
When it is mildly hot grease a knife with little ghee and make pieces.
You can remove the pieces only when the burfi is completely cool or it will break.
Note: My Mom suggested to add little milk to in initial stage with grind coconut and sugar syrup so the cake will be thick white instead of glossy transparent colour. Next time when i make i thought of trying that.
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