Coconut Burfi (Thenga Burfi): A deliciously sweet treat made with fresh coconut, sugar, and cardamom, perfect for festive celebrations. Enjoy the rich, melt-in-mouth texture that's a hit during Diwali!

 

Fresh Coconut: The Heart of Coconut Burfi

ദൈവത്തിന്റെ സ്വന്തം നാടിനും നാട്ടുകാര്ക്കും
കേരള പിറവി ആശംസകൾ!!!

🌴✨ Wishing everyone a joyous Kerala Piravi Day! ✨🌴

My Heartfelt Wishes to all on this special day as we celebrate the birth of our beloved Kerala.

 

    As we celebrate Kerala Piravi, I want to share a cherished recipe that embodies the spirit of our beautiful land—Coconut Burfi (Thengai Burfi). This sweet treat is a staple in Kerala households, often bringing back fond memories of my neighbour, Santhi Aunty, who perfected the art of making this delightful dessert. The Love for Coconut Burfi

    The first time I tasted Santhi Aunty's Coconut Burfi, I was hooked! Made with just three main ingredients—coconut, sugar, and a hint of cardamom—this traditional sweet is simplicity at its best. In my opinion, no Indian sweet is complete without the aromatic touch of cardamom, though my son may disagree, as he’s not a fan of its flavour!

The Sweet Story of Coconut Burfi: A Melt-in-the-Mouth Delight!

What’s in a Name?

    Did you know that the term "Barf" or "Barfi" means Snow? It’s no wonder these delightful sweets are named so, given their melt-in-the-mouth texture! Coconut Burfi (Thengai Burfi) is a popular Indian sweet that showcases the unique flavour of freshly grated coconut. Whether it’s made with milk, nuts, or fresh fruits, the versatility of burfis is simply remarkable. It seems that Indians have an incredible talent for transforming almost anything into a delectable Burfi, Halwa, Kheer, or Payasam!

Coconut Burfi: A Unique Texture

    While many burfis are known for their melt-in-the-mouth quality, Coconut Burfi offers a different experience. This sweet retains delightful bits of freshly grated coconut, providing a satisfying chew.

Why You’ll Love Coconut Burfi:

• Quick and Easy: Perfect for beginners and requires minimal ingredients.
• Foolproof Recipe: Even first-timers can master it without any fuss.
• Simple Ingredients: Just three main ingredients—coconut, sugar, and a hint of milk. A touch of cardamom elevates the flavour beautifully!

Tip: Want to add a twist? Feel free to add rose essence for that floral aroma! While I chose not to include them in this recipe.  Some variations call for condensed milk and desiccated coconut for added richness.

The Perfect Diwali Sweet

    Coconut Burfi deserves a special spot on your Diwali sweet plate. It’s a popular choice for many households because it’s:

• Easy to Prepare: Minimal ingredients and time needed.
• Long-Lasting: It stays fresh for an extended period, making it a great make-ahead option for festive gatherings.

    As you prepare for Diwali, this Coconut Burfi recipe is a must-try. Whether you’re in a hurry or just looking to whip up a few quick delicacies, this recipe is a fantastic choice!

 

Click the link for a variety of Classic Indian Sweets perfect for Diwali Celebration!

 "Crafting the Perfect Coconut Burfi: A Step-by-Step Guide for a

Deliciously Simple Thengai Burfi Recipe"

Coconut Burfi (Thenga Burfi): Indian sweet made with fresh coconut, sugar, and cardamom, perfect for festive celebrations. Enjoy the rich, melt-in-mouth texture that's a hit during any occasion!

Delicious Coconut Burfi Recipe: A Festive Delight!

Indulge in the Sweetness of Tradition

    Coconut Burfi, or Thengai Burfi, is a beloved Indian sweet that brings together the rich taste of freshly grated coconut and a hint of aromatic cardamom. This easy-to-make treat is perfect for festivals like Diwali, family gatherings, or simply to satisfy your sweet tooth. Let’s dive into the simple yet delicious recipe that promises to impress everyone!

Ingredients for Coconut Burfi:

For Coconut Burfi:

• Grated Coconut: 2 cups (freshly grated is best)
• Ghee: 1 tablespoon

For Sugar Syrup:

• Sugar: 1 cup
• Water: ½ cup (you can use ¼ cup water and ¼ cup milk for extra richness)
• Cardamom Powder: ½ - ¾ teaspoon

For Greasing the Pan:

• Ghee: 1 teaspoon

Method: How to Make Coconut Burfi

• Heat the Ghee: Begin by heating 1 tablespoon of ghee in a heavy-bottomed or non-stick pan over a low flame. 

• Sauté the Coconut: Add 2 cups of freshly grated coconut into the pan. Sauté it on a very low flame for a few minutes until it becomes slightly dry.

   

  Pro Tip: Avoid browning the coconut; the colour should remain unchanged.

  
  

• Prepare the Sugar Syrup: In a separate pan, combine 1 cup of sugar with ½ cup of water and the cardamom powder. Stir to mix.

   

  Pro Tip: For a richer coconut burfi, consider using ¼ cup milk along with ¼ cup water for the sugar syrup!

  
  

• Cook the Sugar Syrup: Cook the sugar mixture on a low flame for approximately 10–12 minutes, stirring continuously, until the sugar dissolves and the mixture begins to thicken slightly.

• Combine Coconut with Sugar Syrup: Add the sautéed grated coconut to the sugar syrup, cooking on a low flame for another 10–15 minutes, stirring continuously.

   

  Pro Tip: The mixture will begin to thicken and start to leave the sides of the pan, indicating that it’s ready to set!

  
  

• Switch Off the Flame: Once the mixture thickens and moves easily with the spatula, switch off the flame.

   

  Pro Tip: Proper consistency is key; it should be thick enough to hold shape but not dry!

  
  

• Grease the Tray: Grease a tray with 1 teaspoon of ghee where you’ll set the burfi.

• Pour and Shape: Pour the coconut mixture into the greased tray, spreading it out evenly and levelling it.

Pro Tip: Immediately draw lines on top to form squares or diamond shapes for easy cutting later.

• Cool and Set: Allow the burfi to cool and set for about 45 minutes to 1 hour. Once set, gently flip the coconut burfi and cut through the lines you drew earlier.

Pro Tip:  The burfi can be stored properly for about 3-4 days at room temperature and up to 7-10 days in the refrigerator. Microwave for a few seconds before serving for that fresh taste!

• Optional Flavouring: For a delightful twist, consider adding a few drops of rose essence for a fragrant coconut burfi. Add pink food colouring if desired for a visually appealing treat!

Coconut Burfi (Thenga Burfi): Classic Indian sweet made with fresh coconut, sugar, and cardamom. Enjoy the rich, melt-in-mouth texture.  Perfect for festive Celebrations!

Notes:

• Using Fresh Coconut: This recipe uses freshly grated coconut for the best flavour. You can substitute ½ cup of fresh coconut with desiccated coconut if desired, but using fresh coconut adds a richer texture to the burfi.

• Sautéing the Coconut: The initial step of sautéing the coconut ensures that it turns slightly dry without changing colour. This helps remove excess moisture and allows the burfi to set properly.

• Adjusting Sugar Quantity: You can adjust the amount of sugar to suit your taste preference. If you prefer a sweeter dessert, add a little more sugar; if you want it milder, reduce it slightly.

• Continuous Stirring: It's crucial to stir continuously while cooking the coconut burfi to prevent sticking and ensure even cooking. This step helps achieve the perfect consistency.

• Choosing the Right Pan: Use a heavy-bottomed, well-seasoned kadai or a non-stick pan for the best results. This ensures that the burfi cooks evenly and doesn’t burn.

Wrap Up Your Festive Season with Homemade Coconut Burfi

    There’s nothing quite like the taste of homemade Coconut Burfi to add a touch of tradition to your festive celebrations. This easy, foolproof recipe makes it possible for anyone to whip up a delicious batch, even if you're a beginner in the kitchen. With minimal ingredients and straightforward steps, you can enjoy a delightful sweet treat that’s perfect for Diwali, or any special occasion.

    The beauty of Coconut Burfi lies in its simplicity and versatility. You can easily customise the recipe by adding flavours like rose essence or garnishing with chopped nuts for an extra crunch. Plus, it keeps well, making it an ideal choice for gifting or sharing with loved ones.

Make your festive menu even more exciting! Try pairing Coconut Burfi with other Indian sweets like:

• Karachi Halwa – Irresistibly Delicious Bombay Halwa
  
• Sweet Mixture – A Perfect Festive Snack

    These recipes not only complement each other but also make for an irresistible festive spread. Click through to explore more and bring the essence of Indian sweets to your kitchen.

    So, get your apron on and start cooking this delicious Coconut Burfi. Enjoy the richness of tradition and the joy of sharing homemade treats. Don't forget to bookmark this recipe for future celebrations, and share it with friends who'd love to try their hand at making traditional Indian sweets.

    With this classic sweet ready in no time, you can spend less time in the kitchen and more time enjoying the celebrations. Happy cooking!

KARACHI HALWA - BOMBAY HALWA

    In my opinion, Indian Sweets are quite tricky when the recipe asks for Sugar Syrup with string-level consistency. 1 String... 2 Strings... 3 Strings, and there I fall out slipping on the strings. Ironically I was finding it difficult to perfect it. Least to mention the trial & errors, few recipes went into the trash, some left alone with the idea that I cannot master it at all & so on. So all these years you wouldn't have noticed any hardcore Indian Sweets in my blog, even the classic ones like Laddoo & Mysorepak.

     

    Recently I got along with this Sugar Syrup consistency and frankly speaking, I mastered some classic Indian Sweets like Laddoo, Mysore pak, Badusha & Halwas. Well, the secret is that the recipes didn't strictly follow any of these specific levels of string consistency. So, the Indian Sweet recipes which are to follow, are for beginners or for people who have always struggled with Sugar consistencies, like me.

 

    Well, Karachi Halwa is one such recipe which needs to be cooked in Sugar Syrup, but yet doesn't need any particular string consistency to adhere. So, this Karachi Halwa is going to be an easy Indian Sweet a beginner can master even for the first time. A foolproof recipe, which needs just 3 Ingredients - Corn Flour, Sugar & Water. Then you can add Ghee & Cardamom for an added texture & flavour. If you need an extra crunchiness in this melt in mouth Karachi Halwa, then go ahead and add a handful of nuts to it.

 

    Karachi Halwa or Bombay Halwa or simply Corn Flour Halwa is a popular Indian Sweet made in an Indian Household & a sweet sold in Bakeries. I still remember the way it is sold - as a single piece of Karachi Halwa packed in a see-through plastic paper with a default green colour sticker which comes out to be the brand name and also a sticker which sticks the plastic wrap around the Halwa. I am not sure whether it is still sold like this. A deep Orange coloured Halwa with nuts in between with a melt-in-mouth soft consistency, mildly sweetened & flavoured. 

 

    Karachi Halwa is an easy & simple recipe. It requires minimal ingredients & less time. And above all, this is a foolproof recipe. If you are in short of time or with an idea of adding up a few quick-fix delicacies for the upcoming Diwali, then this recipe would be an absolute choice. And above all, Karachi/Bombay Halwa lasts longer compared to its counterpart Halwas which are Fruit-based/Lentil based. Prepare this Karachi Halwa ahead, store it in the refrigerator and microwave it for a few seconds before serving them. When reheated it would turn out to be moist, glossy and soft.

 

Few points to remember while making this Karachi Halwa:

 

• Stir the Corn Flour with Water by adding little water at a time. 
• Pour the water gradually and mix it thoroughly. 
  
• Make sure there are no lumps in the corn flour slurry.
• Use water @ room temperature to mix the cornflour.
• Boil the sugar until it dissolves and the Sugar syrup comes to a boil on a medium-high flame.
• Switch off the flame and gradually pour in the corn flour slurry to avoid any kind of lumps.
• Cook Karachi Halwa, stirring the ingredients continuously throughout the process.
• Add ample of Ghee for an added note of richness & texture.
• Use a heavy-bottomed well seasoned Kadai or preferably a non-stick pan to cook this Halwa.
• Grease the bowl in which you are are going to set the Halwa.
  

  

 HOW TO MAKE KARACHI HALWA - 

BOMBAY HALWA/CORN FLOUR HALWA

KARACHI HALWA - BOMBAY HALWA

INGREDIENTS:

For Corn Flour Mixture:

Corn Flour - 1 Cup

Water - 2 Cups

For Karachi Halwa/Bombay Halwa:

Sugar - 2 Cups

Water - 2 Cups 

Lemon Juice - 1 Tspn

Cardamom Powder - 3/4 Tspn

Red Food Colouring - few drops

Ghee - 5-6 Tbspn 

Cashew Nuts - few 

Almonds - few

METHOD:

Preparation:

• In a bowl, mix Corn Flour with 2 Cups of water into a thin batter without any lumps. Keep it aside.
• Cut Cashewnuts & Almonds into small pieces and keep it aside.
• Grind the Cardamoms with Sugar into a fine powder and keep it aside.

For Karachi Halwa:

• Add 2 Cups of Sugar into a heavy-bottomed/non-stick pan along with 2 Cups of Water and mix well.
• Boil it on a medium-high flame stirring it continuously, until the sugar dissolves and the Sugar Syrup boils.
• Add a teaspoon of Lemon Juice and give a quick stir. 
• What you need is to just boil the sugar syrup.
• Now, switch off the flame and then gradually pour in the Corn Flour mixture and mix well.
• Again, switch on the flame and cook on a low flame, stirring continuously. until the cornflour mixture thickens.
• It will thicken & turn glossy in due coarse.
• Now, pour in the orange food colouring and mix well.
• Cook this on a low flame stirring it continuously.
• The mixture will turn shiny & glossy at this stage.
• Pour in 11/2 Tablespoons of Ghee and mix well.
• Cook on a low flame for about 5 minutes, stirring it continuously.
• Add in the Cardamom Powder, Cashew Nuts & Almonds cut into small pieces and mix well.
• Cook this on a low flame for another 5 minutes, stirring it continuously.
• Cook until the Karachi Halwa starts to leave the sides and the pan. 
• Pour in another 11/2 Tablespoons of Ghee and mix well.
• Cook for another 2-3 minutes stirring it continuously.
• The Halwa would start to move along with the spatula while you stir it.
• Now, switch off the flame. 
• Meanwhile, grease a tray into which you are going to set the Halwa.
• Grease the tray with a little bit of Ghee.
• Layer a few small pieces of Cashew Nuts & Almonds on the greased tray.
• Pour the Karachi Halwa mixture into the greased tray, spread it out equally & level it up.
• Allow it to cool & leave it aside to set for about 30-45 Minutes.
• Once set, gently flip the Halwa into another greased tray.
• Cut it up into squares and store it in an airtight container.
• If stored properly, lasts for about 3-4 days @ room temperature.
• Lasts up to 7 -10 days when refrigerated. Microwave for a few second before serving.

NOTES: 

• Stir the Corn Flour with Water and make sure there are no lumps in it.
• Let the water be @ room temperature.
• Boil the sugar until it dissolves and the Sugar syrup comes to a boil on a medium-high flame.
• What you need is to boil the sugar syrup.
• Swich off the flame and gradually pour in the Corn Flour Mixture.
• Cook Karachi Halwa, stirring the ingredients continuously throughout the process.
• Add ample of Ghee for an added note of richness & texture.
• Use a heavy-bottomed well seasoned Kadai or preferably a non-stick pan to cook this Halwa.

ALOO BHUJIA

    Aloo Bhujia is a popular Bikaneri Namkeen commonly remembered along with Haldirams who popularized the snack around the world. My son & my brother love this snack. I usually buy big packs of these Haldiram Aloo Bhujias whenever I can get hold of it. This recipe is my trial with the all-time favourite snack - Aloo Bhujia.

    Bikaneri Bhujias are quite famous in & around India & its popularity is widespread around the world. Bhujias have taken a special place in the list of snacks & savouries. We can get a variety of Bhujias from Bikaner, a city in the western state of Rajasthan in India. Light yellow coloured snacks, mostly prepared with Gram Flour/Moth Bean Flour & spices has gradually become synonymous to Bikaner gaining the GI(Geographical Indication) patent for the same. But the name of the city, Bikaner has imposed deep in our minds for its all-time famous Bikaneri Bhujias, epitomizing it as the land of snacks. The omnipresent Bhujia has taken different avatars in due course. And one among the avatar is the Aloo Bhujia.

Once an Indian Poet Ashok Vajpeyi remarked Bikaner, like this - 

    "This is also a city where one half of the population is occupied with making bhujia & the other half with eating it".

   While I was making Sev for Bhel Puri, I thought maybe can give a try with Aloo Bhujia. Aloo Bhujia is nothing but a Sev like savoury snack prepared with Chickpea Flour, boiled & mashed Potatoes with flavourings. Mainly it would have an overwhelming flavour of Chaat Masala, Black Salt and Mint in it. It is such an easy & foolproof recipe. I added boiled & mashed Potatoes along with Besan(Bengal Gram Dhal Flour) & some spices to add flavours to the snack. Deep-fry it on a very flame and as simple as that, there it's - the Aloo Bhujia. Homemade Aloo Bhujia turned out to be a tasty treat with an added advantage that it has no additives, preservatives and above all, it was not salty as the ones we buy from the stores. This spicy & Crispy Aloo Bhujia serves best as a tea time snack. Serve it along with Garma-Garam Chai(Tea) or with a hot Cup of Coffee. Sprinkle Aloo Bhujia as a topping while serving Chaat items like Bhel Puri, Pani Puri, Dahi Puri etc., With the upcoming festive season, this recipe can be an easy addition into your Savoury list.

For more CHAAT ITEMS, Click here... 

 Cuisine - Indian

 Recipe Type - Snacks

 Spice Level - Low

 Difficulty - Medium

 Author - SM

Preparation Time - 15-20 Minutes

Cooking Time - 30 -45 Minutes

For more SNACKS & SAVOURIES, Click here... 

 HOW TO MAKE ALOO BHUJIA

ALOO BHUJIA

INGREDIENTS:

For Aloo Bhujia:

Potato - 1/2 Cup 

Bengal Gram Dhal Flour (Besan) - 2 Cups

Butter - 2 1/2 Tbspn

Turmeric Powder - 1/2 Tspn

Red Chilli Powder - 1 Tspn 

Asafoetida Powder - 1/2 Tspn

Chaat Masala - 1 Tspn

Dry Mint Powder - 1 Tspn 

Baking Soda - a Pinch 

Lemon Juice - 2 Tbspn 

Salt - To Taste

Water - As Required (1/4 Cup + 2 Tbspn)

*Scroll down to see how to make Dry Mint Powder.

For Deep Frying: 

Oil 

For Sprinkling:

Chaat Masala - 1/4 Tspn

Black Salt - 1/4 Tspn(Optional)

Dry Mint Powder - 1/4 Tspn(Optional)

METHOD:

• Clean, wash & Boil the Potatoes until soft & cooked.
• Once cooked, peel the potatoes and mash it well.
• Add it along with the all the other dry ingredients mentioned under ' For Aloo Bhujia' and mix well.
• Melt the butter & pour the hot butter into the above ingredients and mix well.
• Add a little bit of water at a time and knead it into a soft dough.
• Adjust the amount of water according to the starchiness of the Potatoes. You may need approximately 1/4 cup + 2 Tbspn of water.
• Knead it into a stiff, but pliable dough(Once kneaded the dough shouldn't have any cracks in it) & keep it aside.
• Grease the Sev "press" with attachment.
• Roll some dough and fill the cylinder of the Sev Press with the dough and close it.
• Heat oil in a frying pan on medium heat. 
• Oil should be moderately hot while dropping the Sev Strands into it.
• Now hold the Sev press over the frying pan and press the handle.
• Press out thin strands of Aloo Bhujia directly into the oil, making a whole circular motion.
• Stop as you complete one circle. 
• Deep-fry the Aloo Bhujia on a very low flame until the colour changes from all the sides and sizzling stops. 
• It shouldn't turn brown. 
• Remove the Aloo Bhujia with slotted spoons and drain on an absorbent paper.
• Follow suit and deep-fry the remaining Aloo Bhujia.
• Keep aside to cool for 5 to 10 minutes.
• Transfer the Aloo Bhujia into a deep bowl and break them into small pieces.
• Sprinkle dried Mint Powder, Black Salt, Chaat Masala & give a good toss.
• Store in an air-tight container and use as required.

ALOO BHUJIA

 

NOTES:

• Mash the cooked Potatoes well enough that there should be no lumps in it.
• Use water as required. The amount mentioned is how much I used while preparing the dough.
• Deep fry the Aloo Bhujias on a very low flame. Otherwise, it will turn brown.
• Drop the Aloo Bhujia into hot oil in swirls and wait until the sizzling stops before turning up to the other side.
• Fry the Bhujias until they turn into a nice yellow colour. 

HOW TO MAKE DRY MINT POWDER:

    Homemade Mint Powder is flavourful & makes Aloo Bhujia wonderfully aromatic. You can easily make it at home. I usually make dry mint powder fresh for the recipes and have not tried store-bought ones. Fresh homemade Dry Mint Powder retains a lot of flavours in it, which makes the Bhujia flavourful. You would need a handful of Mint Leaves for the purpose. Use more or less to suit your recipe. Can store it in an air-tight jar for later use.

METHOD:

• Remove the Mint Leaves from the Stalk.
• Wash it and allow it to dry on a clean kitchen towel.
• Once dried, dry roast the Mint Leaves on a low flame until it turns crisp & dry.
• Powder it using a coffee grinder or a small blender jar.
• Sieve it & there you go with Dry Mint Powder.
• Can use the residue to sprinkle on top of the Bhujias.

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