Coconut Burfi | Thengai Burfi | Easy Indian Sweet Recipe (2024)

FAQs

What is coconut Barfi made of? ›

Coconut Burfi is a traditional Indian Sweet made with coconut, sugar/jaggery, milk, cardamoms and sometimes nuts. Known by different names such as Kobbari burfi, Nariyal burfi, Copra pak & Tengai burfi, it a popular festive delight that's delicious and addictive too.

Abstract. Coconut burfi is a popular traditional sweet of south India. The high percentage of saturated fat present in the product makes it susceptible to hydrolytic rancidity. The resulting increase in free fatty acid content coupled with mold growth limit its shelf life to 7–10 days in unpacked condition.

Barfi is one of many milk-based Indian sweets. Traditionally, it would have been made by slowly cooking milk down for hours until it condensed into the dough-like evaporated milk solids known as khoya or mawa. A quicker and easier way of making barfi starts with milk powder instead.

Hence, coconut barfi can prove beneficial for people with anaemic conditions. It can boost brain health: It is believed that coconut can boost the production of neurotransmitters as well as myelin, which helps in transmitting electrical signals that come from or to the brain more efficiently.

Barfi or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India.

The most immediate Indian cuisine that came to my mind is a type of Indian coconut candy (COCONUT BARFI) that I loved.

Here's a general guideline: Milk-based sweets: Sweets like Rasgulla and Sandesh typically last 2-3 days when stored in the refrigerator. Dry sweets: Dry sweets like Barfi and Chikki can last up to 2 weeks when stored in an airtight container in a cool, dry place.

Unopened, coconut sugar can last up to two years if stored properly. Once opened, it will last about 12-18 months.

Coconut sugar should remain completely dry and in a sealed container. You can store it at room temperature in a cool, dry place for up to a year. If the coconut sugar is in block form, keep it in a cool part of the pantry in an air-tight container so it doesn't dry out.

Manufacture of burfi involves blending and kneading of khoa and sugar, preferably at low temperature (about 50-60oC) until a smooth and hom*ogenous product is formed. The setting of this mixture at an appropriate temperature is essential for developing desirable texture in burfi.

Why is my burfi chewy? ›

There are two reason for this, either it is not completely cooked or you had put that burfi mixture on flame while cooking for more than the required time after adding sugar into it.

Indian sweets are usually made with a combination of several different ingredients, including sugar, ghee, flour, nuts, and spices. Most of the Indian sweets have at least one of the following ingredients - Desi Ghee, Sugar, Flour (Atta/Besan).

One can consume about 40g coconut per day, and it is okay as long as it is uncooked. Its cholesterol content increases only when you grate it and extract milk and then boil it. The same goes for coconut dry kernel, certain foods taste better when coconut dry kernel is used, but it is not good for health.

Eating a lot of sugar, including coconut palm sugar, can increase the risk of mouth infections and dental problems. This is because sugars contain high amounts of fermentable carbohydrates. People with diabetes are more prone to infections and gum disease.

Coconut sugar has the same number of calories as other sugar, refined or not. Use it if you like the taste or if it works in your recipe, but treat it in the same way as any other sugar and use it sparingly.

This mithai is a soft, fried fitter is a popular treat at Guyanese and Trinidadian special occasions such as weddings. These soft mithai is made with flour, butter, fresh coconut, anise seed, and evaporated milk. It's fried till golden brown then tossed in a sugar syrup until crystallized.

The part of the coconut that is usually eaten (as coconut "meat" and water) is the endosperm.

What are coconut balls made of? These coconut balls are made with 3 ingredients: shredded coconut, sweetened condensed milk, and chocolate which is optional. You can make these even more delicious by adding flavors like vanilla extract, coconut extract, chopped nuts, sprinkles, finely chopped chocolate, etc.

Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Cook, whisking continuously, until thickened, about 4 to 7 minutes. Pour pudding into individual portions and chill before serving, at least 15 to 20 minutes.