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.

Karur Karupatti Coconut Barfi is a delicious and healthy Indian sweet made with natural ingredients such as coconut, jaggery, almonds, and ghee. For those looking for a tasty yet filling treat - this barfi would be an excellent choice.

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 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.

Barfi (also spelled as burfi, barfee and borfi) is a dense, fudge-like, perfectly crumbly, melt in your mouth, milk-based Indian sweet (mithai), usually made with milk powder and sugar. The word barfi originates from the Persian word barf, which means snow.

If you undercook Burfi, it will not set. Watch my step-by-step recipe video to see what the Burfi mixture should look like before you place it in the tin. If the mixture is too runny, the Burfi won't set and the texture will be rather claggy.

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.

More than just a culinary ingredient, the coconut holds profound cultural and spiritual significance in South India. It's a symbol of prosperity and purity, often used in religious rituals and ceremonies to represent the divine.

Seasonality paired with organic farming practices results in each batch of young Thai coconuts not only tasting their best, but are also being unique in their own sweetness and water to meat ratio.

One cup (80 grams) of fresh, unsweetened coconut contains only 5 grams of sugar, whereas 1 cup (93 grams) of sweetened, shredded coconut packs a whopping 34 grams ( 4 , 33 ).

What is barfi in English? ›

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.

It's very similar to regular table sugar, although it is less processed and contains minor amounts of nutrients. If you're going to use coconut sugar, use it sparingly. Coconut sugar belongs in the same boat as most sugar alternatives. It's healthier than refined sugar but less healthy than consuming no sugar at all.

Jalebi is India's national sweet. You can enjoy it at any time of the day, any season and on any occasion. The feeling of having a hot jalebi slathered with cold rabdi melting in your mouth is nothing short of an olfactory org*sm. Be it eaten with curd, milk or just alone nobody says no to jalebi.

Texture: Kaju katli has a fudgy and smooth texture due to the rich silver leaves. It is typically thin, flat, and diamond-shaped. Kaju barfi, on the other hand, has a slightly grainy and crumbly texture due to the addition of milk solids (khoya). It is usually thicker and cut into square or rectangular shapes.

North Indian desserts are in the forms of burfee (also known as burfi) and ladoo. These dessert are made with grains, legumes, nuts and dried fruit. When shaped into balls, they are called ladoo such as this coconut ladoo.

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.

Chewy coconut candies are made with just milk, sugar, coconut and vanilla.

Most of the time, what we envision when we think of a coconut is just the endocarp, or hard, woody layer surrounding the seed. Beneath the endocarp is the endosperm, which makes up most of the seed and is the yummy white stuff we eat.

Beat the butter, sugar and vanilla until pale and creamy, add the egg and beat well. Add the coconut, flour and baking powder. Add the milk and mix well. Place teaspoon dollops on a cold greased tray (or one lined with baking paper).