Coconuts are an easily available commodity in the coastal areas of India, and the fleshy white inside of the nuts are used to make sweet dessert dishes for all occasions. Burfi or Barfi is a sweet preparation made using many different types of ingredients, mostly in India and Pakistan. Coconut Barfis are especially common in South India.
Cooking Time: 30 minutes
Medium Sized Coconut: 2
Refined Sugar: 400 grams
Ghee or Clarified butter: 40 grams
Colour powder: 1/2 teaspoon (optional)
Grate coconut using a coconut grater (or purchase grated unsweetened coconut) and set aside. Powder the cardamom and grease a plate with a little ghee.
Take a thick-bottomed vessel and add the grated coconut and sugar. Place on high flame and stir for 5 minutes. Reduce the flame to medium and add the ghee, cardamom powder and the colour powder and stir continuously for another 10 minutes. The coconut – sugar mixture should begin to leave the sides of the vessel and come together with a ball-like consistency, and a sweet aroma should fill the room. The mixture will be very sticky.
Remove from heat and pour into the greased plate. Flatten with a wooden spatula . Allow to cool for 10 minutes and cut into squares. This sweet dessert can be stored for up to 10 days or so without refrigeration.