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Coconut Burfi With Walnuts

Manjula's picture
Ingredients
  Heavy cream/Whipping cream 1 Cup (16 tbs)
  Ghee 1 Teaspoon (for greasing)
  Sugar 1 Cup (16 tbs)
  Dry milk powder 1 Cup (16 tbs)
  Coconut powder 1⁄2 Cup (8 tbs)
  Walnut 1⁄2 Cup (8 tbs), ground
  Cardamom powder 1⁄4 Teaspoon
Directions

GETTING READY
1. Grease an 8-inch round or square plate and set aside.

MAKING
2. In a saucepan, boil the heavy cream on medium-high heat.
3. After it comes to a boil, turn the heat down to low-medium heat.
4. Add the sugar; stir continuously to dissolve.
5. Let it simmer for about six to seven minutes stirring frequently.
6. Using a thermometer, make sure the milk syrup is heated until 230°F.
7. Add the milk powder and stir for about two to three minutes on medium heat or until the mixture should start leaving the pan.
8. Turn off the heat and add cardamom powder, coconut powder and ground walnut and mix well.
9. Spread on a greased plate about 1/2 inch thick and let it cool for about an hour. Cut the burfis in square or diamond shapes, or any desired shape.

SERVING
10. Serve as an excellent and delicious dessert.

TIPS
If sugar syrup heats to above 230 degrees, the burfee will be too dry. If the syrup is not thick enough, it will take longer to cook with dry milk powder, making the burfee chewy like toffee.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Dessert
Taste: 
Sweet, Buttery
Method: 
Boiled
Dish: 
Candy
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Coconut
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
10
Subtitle: 
Indian Coconut Bars
Manjula is making a popular Indian homemade dessert using coconut and walnuts. Traditionally, coconut burfi is made using coconut but she is giving a little twist to the dish by adding walnuts for some crunchiness. She is using cream instead of milk which makes the recipe all the more easier to make. Watch the video and get some tips on how to serve and store.

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1 Comment

Zombie Gurl TJ's picture
Thank you Manjula! This looks very easy. I tried another recipe, which started with milk and boiled it down, but the burfi was too soft and could not be picked up!