My mom prepares various burfi varieties like Coconut Burfi, 7 Cups Burfi , Dry fruit Burfi etc very nicely and I must say that her Coconut Burfi is the best, it just melts in the mouth. Last time when I was in Bengaluru she had prepared this quick burfi when I asked for a different burfi variety.Though her preparation process is slightly different I modified it a bit and posting it for an easier version.
She usually prepares this burfi when she prepares fresh khoya at home, at the last stage of khoya formation she adds the sooji and dry coconut mixture to the khoya and is cooked together by adding sugar and ghee until the mixture leaves the edges of the pan.But she has suggested to post this variation as its easy to prepare.One can adapt the recipe based on their requirement.I would say the version which I am posting tastes almost a richer version of Rava Ladoo as the ingredients used in this burfi are more or less similar to what we use in rava ladoo.But this is an easy version when preparing in large quantity as it involves just mixing until the mixture comes together and later it is set like a burfi and cut into pieces where as in rava ladoo we need to prepare each ladoo by hand and is bit time consuming.
Check out other sweets recipes on my blog:
- 7 cups Burfi | 7 cups Cake
- Coconut Choco Truffles
- Coconut Burfi/Koprapak/Kobbari Mithai
- Gulab Jamun recipe using milk powder
- Karjikai | Kajjikayalu | Kadubu | Karanji
- Kesar Peda
- Kobbari Louz | Coconut Ladoo | Nariyal Ladoo
- Moong Dal Ladoo | Pesara Sunnunda
Rava and Coconut Burfi | Sooji-Coconut Burfi Recipe:
Yields: 9-12 burfis
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine: Indian | Category: Sweets
1 cup grated fresh Coconut
1 cup fine Rawa/Sooji
1/2 cup powdered Cashew nuts or 1/2 cup Khoya/Mawa
1/2 cup Milk
2 cups Sugar
1/2 cup Ghee
1/2 tsp Cardamom powder
Almonds,Cashewnuts, Pistachios slivers, for the topping
few Saffron strands
- Grease a tray(with an edge) with ghee and keep it ready.
- Dry roast rava until you get nice aroma and keep it aside. Slight roast grated fresh coconut and mix it with rava.Let the mixture cool completely.
- Dry roast 1/2 cup of cashew nuts until they turn slightly crisp and grind in whipper mode to get a fine powder.
- Mix all the ingredients - rava, coconut,cashewnuts(or khoya),milk and sugar with 1/4 cup ghee in a heavy kadai stirring constantly till it becomes like a ball.
- Add rest of the ghee and stir till it leaves the sides of the kadai.
- Pour on a greased rectangular tray(with the edges) and sprinkle the dry fruit slivers and saffron strands on top of it and level the top portion gently with a spatula to get an even look, leave it for 15-20 mins.Cut into pieces when it is still warm.
Remove the pieces carefully and store it in an airtight container.
- You can reduce the quantity of ghee to 1/4 cup and increase the quantity of milk to 3/4th cup.
- The addition of khoya or cashewnut powder adds richness to the burfi , but you can avoid it and make it simple.But you need to reduce the quantity of sugar accordingly.
- If you want you can even grated dry coconut or dessicated coconut instead of fresh coconut.In that case add khoya instead of cashewnut powder for better texture and taste.
Check out various Diwali Sweets Recipes here.