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Thengai Burfi (Coconut Burfi)

Thengai Burfi (Coconut Burfi)

இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள் !!! Happy Tamil New Year !!! My 131st recipe, “Thengai Burfi (Coconut Burfi)”, a New Year special sweet. Tamil New Year follows the Nirayanam vernal equinox and generally falls on 14 April of the Gregorian year. Just like any other New year or celebration,  Tamil New Year is celebrated with new clothes, a visit to the temple, pooja at home and an elaborate spread of dishes for lunch and sweets. My mom generally makes Sweet Pongal, Medhu Vadai, Payasam on this day along with rice, sambar, potato fry, etc. etc. Since I have already posted them on my blog, I wanted to try a different sweet for this New Year 😉

This coconut burfi is one sweet which my mom used to prepare frequently. We used to do pooja every week at home and also visit the temple often. Having said that, we would always end up with a large number of coconuts sitting in our fridge. After using coconuts in all possible ways for chutneys, kurmas, etc., to polish of the last few coconuts remaining, my mom used to prepare this coconut burfi. It is not one of my favorite sweets, since it is little too sweet for my liking, however it is my mom’s favorite, she loves it 🙂 This recipe is very easy to make and if you just started to learn cooking and want to make an Indian sweet, this is probably the one you should try. A very straightforward recipe.

coconut burfi

Coconut Burfi

coconut burfi

Coconut Burfi

Revathi Palani
Coconut Burfi is an easy to make, delicious South Indian sweet made from freshly grated coconut and sugar. Perfect for celebrations like Diwali, Holi, etc.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine Indian
Servings 9

Ingredients
  

  • 3/4 Cup Sugar
  • 1/4 Cup Water
  • a large pinch Cardamom Powder
  • 2 drops Rose Essence
  • 1 Cup Freshly grated coconut
  • 2 tsp Ghee

Instructions
 

  • First grate the coconut and keep aside. Also, grease a pan / plate / bowl and keep aside.
  • Then heat a pan in medium flame and add the sugar, water. Stir continuously until the sugar dissolves. Let it continue to cook until it reaches one-string consistency.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-1.jpg" alt="burfi" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-2.jpg" alt="burfi" width="48%" />
  • Now add the rose essence, cardamom powder and grated coconut and keep stirring continuously until combined well. After couple of mins you will see small bubbles formation.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-5.jpg" alt="burfi" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-6.jpg" alt="burfi" width="48%" />
  • Now add the ghee and keep stirring continuously. At one stage the mixture will thicken and start to move without sticking to the side. This is the right consistency.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-7.jpg" alt="burfi" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-8.jpg" alt="burfi" width="48%" />
  • Turn off the stove. Transfer the mixture immediately to the greased pan. Gently press on top to even it out. Wait for 2 mins to let it slightly cool down. Cut the burfi into small pieces using a greased knife.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-9.jpg" alt="burfi" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-10.jpg" alt="burfi" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-11.jpg" alt="burfi" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-12.jpg" alt="burfi" width="48%" />
  • Allow the burfi to cool down completely to room temperature and enjoy.
    <br><img src="https://revisfoodography.com/wp-content/uploads/2015/04/coconut-burfi-1.jpg" alt="coconut burfi" width="100%" />

Notes | FAQ

- One string consistency -> If you take a little bit of the sugar syrup between 2 of your fingers, as shown in the stepwise pic above, you should get one continuous string formed between your fingers.
- Before grating the coconut, I would scrape off the brown skin of the coconut. This will help give a pure white color to the burfi without any brown specs.
- The sugar syrup will be hot, so watch out while checking for one string consistency.
- Cut the burfi when it is still slightly warm. Once it cools down completely, you will not be able to cut it into pieces.
- Optionally garnish with chopped nuts, saffron.

Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.

Recipe Rating




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Meera

Thursday 19th of September 2019

can i use rose water instead?

revifood

Saturday 21st of September 2019

Hi Meera, rose water is usually used in cosmetic use. If the one you have is for edible purpose, you can use.

Preeti

Tuesday 14th of August 2018

Hi Revathi. The thenga burfi tastes great. I would reduce the sugar a bit next time. But the burfi turned brown. How do I make it white ?do I heat the sugar and water for less time?

revifood

Thursday 13th of September 2018

Yes Preeti, i guess you had caramelized the sugar. You will have to do for less time, next time around :-)

Indira

Tuesday 25th of October 2016

Can u use dessicated coconut

revifood

Saturday 29th of October 2016

I haven't tried using desiccated coconut. Not sure how it would impact the flavor or texture.

Coconut Burfi from Revi's Foodography - Yum Goggle

Saturday 18th of April 2015

[…] GET THE RECIPE […]

gayathri

Wednesday 15th of April 2015

First time to your blog...fabulous recipes ... Thengai Burfi is my fav sweet...looks perfect...

revifood

Wednesday 15th of April 2015

Thanks Gayathri !!!

gayathri

Wednesday 15th of April 2015

Puthandu Valthukal !!!

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