Breakfast at Parent’s place was never without a Coconut Chutney on the side be it Idli or Dosa, as it was my brother’s favorite chutney. While I find it most difficult to use up my share of coconuts, as Hubby dear doesn’t like coconut chutney. Most times, we let it go dry, to use it as Copra. Copra is normally dried with the water inside, the reasons for the copra being very oily and having that distinct taste. But fresh coconut, that’s not tender, is also a good candidate for becoming a copra. But hey, you got to use that copra too right! If you just sneak behind my refrigerator’s inner cabin, you will lot of copras happily slumbering away. We don’t store cooked food in fridge but somehow, something or the other gets forgotten, only to give each other a cold company!
Imagine that was the first time I was making it all alone. The whole world was asleep and I had no heart to disturb Amma with silly questions. Its either going to come out as a barfi or as mixture, either way my friends would be happy to taste it, I was sure. I always had Amma next to me, when I attempt such dishes. So getting it out perfectly on my first attempt singly made me very happy! And my dear blogger friends said they liked it too. I didn’t get to taste it at all, and came back hoping there will be a piece left for me. But there were no remains too. The kids loved it so much that everything was kahtam in no time!
Coconut Burfi Recipe
Grated Coconut – 1 cup
Sugar – 1 cup
Rava – 1 tbsp
Ghee – 1 tbsp
Cashew nuts – 10
Cardamom a pinch
Normally we used to roast the grated coconut. But we always had this fear if it will get set or not. But this time we did not roast the coconut and it was so simple to get it set!
Meanwhile roast the cashew nuts in ghee and keep it aside.
Add water enough to just cover the sugar and melt the sugar. Once you remove the scum, if any, bring the syrup to a boil. The syrup be of one thread consistency.
Add the grated coconut, cardamom powder, cashew nuts to the sugar syrup. Stir well so that it gets mixed fully! Keep stirring or else it might get burnt. You will know its done when the coconut starts coming off the pan. Adding rava help in binding the coconut and sugar.
For more taste, you can powder some cashew nuts and add.
Grease a plate on which you are going to set this. Then once the barfi is done, pour on to the greased plate. Just tap the plate down, it will get set automatically. Using a greased spatula, spread on the top for a even spread.
With a knife, make horizontal lines and then do a cross line across to get diamond shaped Barfi. I have always see only diamond shaped ones.
We made using 4 cups of grated coconut. It yielded appx 40 big pieces and it took just 20 min. So for 1 cup of coconut, it should hardly take any time.
Enjoy this time old traditional Indian sweet anytime of the day!