Deepavalli, the festival of lights, is celebrated on November 10th this year. Various kinds of sweets are made in households and the children love taking the sweets to their neighbours, dressed in their new outfits. Nowadays most of the sweets are typically bought from stores, but some sweets are still made at home and the coconut burfi is one of those. It is also made during Christmas in Christian households.
There are several variations to this recipe. My mother used to make it only with coconut and sugar, but I have come across recipes where milk or condensed milk had been used. I decided to try this with Amul fresh cream and was rewarded with rich, delicious burfi. In addition to the energy from the sugar, the butter, cream, and coconut provide a large amount of energy from fats. Those who are on a low sugar and/or low fat diet should skip this.
- 3 C Coconut scrapings
- 6 C Sugar
- 1 ½ C Fresh Cream (Amul)
- 6 T Butter + extra to grease the pan
- 1 tsp Vanilla essence
- ½ tsp Salt
- Grease a 12” X 8” shallow pan with butter.
- Pulse the coconut scrapings in a mixie or blender for 10 seconds.
- Select a large saucepan with a heavy base and place sugar and cream in the pan.
- Heat and stir till the sugar dissolves in the cream.
- Add the butter, coconut scrapings, and salt.
- Boil, stirring continuously, till the mixture leaves the sides of the pan.
- Add the vanilla, stir, and immediately pour into the greased pan.
- When the burfi begins to set, cut into squares.
- The coconut scrapings are pulsed in a blender to give a smooth consistency.
- If the burfi mixture begins to froth after adding the vanilla, immediately remove from heat. Otherwise the burfi will be very hard.
- Amul is the only brand of fresh cream available here. The carton should not be refrigerated, either in the store or in your home (unfortunately many stores put Amul fresh cream in a refrigerator). Shake the carton well before use to get a smooth liquid.
- If you are buying refrigerated unbranded fresh cream, taste the cream before use to ensure it isn’t sour.
- My advice is to break coconuts and drain out the water just before scraping. If the coconut is dry it will give a rancid flavour. Do not use copra or desiccated coconut.