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    You are here: Home / Recent Posts / Coconut Burfi | Thengai Burfi

    Coconut Burfi | Thengai Burfi

    October 18, 2012 by Sharmilee J 55 Comments

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    Jump to Recipe Print Recipe

    Coconut Burfi is a delicious melt in mouth sweet made by cooking grated coconut with sugar & ghee and garnished with nuts. Coconut Burfi is made at home during Diwali & on special occasions and quiet easy to make. Coconut Burfi Recipe is explained in this post with step by step pictures.
    Coconut Burfi

    Pin
    Coconut Burfi / Thengai Burfi is hubbys fav and my MIL is an expert in making this. To me she makes the best coconut burfis – perfect in texture and shape too. As diwali is nearing, I wanted to try this simple and tasty sweet with easy to get ingredients too. I posted this long back since I updated with stepwise and new pics now, wanted to make it as a new post so here you go.

    More burfi recipes:

    • Kaju katli
    • Badam katli
    • Vanilla chocolate burfi
    • Maida burfi
    • 7 cup burfi

    Coconut Burfi RecipePin

    If you have any more questions about this coconut burfi recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this coconut burfi recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Print Recipe Pin Recipe

    Coconut Burfi

    Coconut Burfi is a delicious melt in mouth sweet made by cooking grated coconut with sugar & ghee and garnished with nuts. Coconut Burfi is made at home during Diwali & on special occasions and quiet easy to make. Coconut Burfi Recipe is explained in this post with step by step pictures.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings10 Burfis
    AuthorSharmilee J

    Ingredients

    • 1 cup coconut
    • 3/4 cup sugar
    • 1/4 cup water
    • 1 tbsp cashews
    • 2 tsp ghee
    • 1/2 tsp cardamom powder

    Instructions

    • Add little ghee, roast the broken cashews till golden brown and keep aside.
    • Grease a plate/tray with ghee and keep it ready.
    • Take wide bottomed non stick pan add sugar and water mix well till sugar dissolves completely and starts bubbling.
    • Keep stirring continuosly, cook till a single string consistency : If you take a drop between your thumb and index finger you can see a single string forming as shown in the 2nd thumbnail - thats the right consistency.
    • At this stage add coconut. You can even grind the coconut coarsely before adding it.
    • Combine and keep stirring till bubbles star forming at the edges. At this stage add ghee.
    • Then add cashews and cardamom powder and give a quick stir. After 3-5mins it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan - At this stage switch it off.
    • Transfer the mixture to the tray and cut into squares when its still warm. Cool down completely then store it in airtight container.
    • I love it when it still warm, juicy yummy Coconut burfis!!!

    Notes

    • While scrapping the coconut take care not to scrap till the brown sides. If you like ur burfi to be very fine then grind the coconut once in mixie, but I prefer the original coarse texture so didn't do it.
    • Testing the sugar syrup is not that difficult, First the sugar syrup becomes very sticky only then single string consistency is reached. If you are a first timer like me check it every now and then till the desired consistency is reached.
    • You can even roast the coconut separately before adding to the sugar syrup.
      When the desired stage is reached act very fast and transfer to the greased plate, else the burfis would become hard.
    • Make sure you cool them only for 10 mins else marking pieces will be difficult.
    Nutrition Facts
    Coconut Burfi
    Amount Per Serving (25 g)
    Calories 101 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 3g19%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 1g
    Cholesterol 3mg1%
    Sodium 2mg0%
    Potassium 36mg1%
    Carbohydrates 17g6%
    Fiber 1g4%
    Sugar 16g18%
    Protein 0.5g1%
    Vitamin C 0.3mg0%
    Calcium 2mg0%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Coconut Burfi Recipe Step by Step

    1. Add little ghee, roast the broken cashews till golden brown and keep aside.Grease a plate/tray with ghee and keep it ready. Take wide bottomed non stick pan add sugar and water mix well till sugar dissolves completely and starts bubbling.
      How to make coconut burfi - Step1Pin
    2. Keep stirring continuosly, cook till a single string consistency : If you take a drop between your thumb and index finger you can see a single string forming as shown in the 2nd thumbnail – thats the right consistency. At this stage add coconut.You can even grind the coconut coarsely before adding it.
      How to make coconut burfi - Step2Pin
    3. Combine and keep stirring till bubbles star forming at the edges. At this stage add ghee.
      How to make coconut burfi - Step3Pin
    4. Then add cashews and cardamom powder and give a quick stir. After 3-5mins it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan – At this stage switch it off.
      How to make coconut burfi - Step4Pin
    5. Transfer the mixture to the tray and cut into squares when its still warm. Cool down completely then store it in airtight container.
      How to make coconut burfi - Step5Pin

    I love it when it still warm, juicy yummy burfis!!!
    Thengai Burfi Recipe

    Pin

    Expert Tips

    • While scrapping the coconut take care not to scrap till the brown sides.If you like ur burfi to be very fine then grind the coconut once in mixie, but I prefer the orginal coarse texture so didnt do it.
    • Testing the sugar syrup is not that difficult, First the sugar syrup becomes very sticky only then single string consistency is reached. If you are a first timer like me check it every now and then till the desired consistency is reached.
    • You can even roast the coconut separately before adding to the sugar syrup.
    • When the desired stage is reached act very fast and transfer to the greased plate, else the burfis would become hard.
    • Make sure you cool them only for 10 mins else marking pieces will be difficult.

    Thengai Burfi RecipePin

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    SHARES

    Filed Under: burfi main, Burfi Recipes, Diwali, Diwali Special, Indian Sweets, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Happy Cook / Finla

      October 18, 2012 at 12:58 pm

      Reminds me of my teenage ears, the only sweet i ever made during that time was coconut burfi,, it is so long ago i have made them, yours look so good.

      Reply
    2. Chitra

      October 18, 2012 at 1:06 pm

      Its in my try list,will make it soon 🙂 pretty clicks 🙂

      Reply
    3. Veena Theagarajan

      October 18, 2012 at 1:16 pm

      looks yummy and very tempting
      great-secret-of-life.blogspot.com

      Reply
    4. Dipti Joshi

      October 18, 2012 at 1:30 pm

      Generally I mix all ingredients and stir them till the mass thickens up but I will definitely try this way.

      Reply
    5. Shama Nagarajan

      October 18, 2012 at 1:30 pm

      my favourite…lovely

      Reply
    6. Priya R

      October 18, 2012 at 1:31 pm

      looks yummy love the second last click

      Reply
    7. DivyaGCP

      October 18, 2012 at 1:32 pm

      Love coconut Burfi.. My mom used to make it.. But I havent tried though..

      Divya's Culinary Journey

      Reply
    8. jeyashrisuresh

      October 18, 2012 at 1:57 pm

      Very tempting burfis, well explained too

      Reply
    9. Divya Kudua

      October 18, 2012 at 2:20 pm

      One of the first sweet dishes I ever learnt to make,love the simplicity of the recipe!

      Reply
    10. Cilantro

      October 18, 2012 at 2:23 pm

      My favorite too and I make it every Deepavali. Looks like Deepavali has already started at your place?

      Reply
    11. anusha praveen

      October 18, 2012 at 2:49 pm

      this recipe makes me think of my grandma sharmee thanks for reminding me! and the pics are so good!

      Reply
    12. divya

      October 18, 2012 at 3:08 pm

      looks tempting & delicious…mouthwatering!

      Reply
    13. Sangeetha Priya

      October 18, 2012 at 4:18 pm

      First time here, traditional dessert with perfect clicks n squares too. Loved it Sharmi!!! Today's recipe – My First Fondant Cake
      Unusual Sundal Yucca Sundal
      Nitha's Kitchen

      Reply
    14. Hari Chandana P

      October 18, 2012 at 4:47 pm

      Looks lovely and delicious.. awesome clicks too 🙂
      Indian Cuisine

      Reply
    15. Shema George

      October 18, 2012 at 4:50 pm

      Growing up I have had these a lot. Me being from Kerala – the land of coconuts, you can image how much I must have had these 🙂
      Your look perfect Sharmi 🙂

      Reply
    16. Vimitha Anand

      October 18, 2012 at 5:16 pm

      I love coconut burfis and these look moist n inviting

      Reply
    17. Santosh Bangar

      October 18, 2012 at 5:49 pm

      perfect for festival

      Reply
    18. Umm Mymoonah

      October 18, 2012 at 6:38 pm

      Wow! Perfectly made burfis, I love this a lot, yummy!

      Reply
    19. Priya

      October 18, 2012 at 7:45 pm

      Love this extremely addictive burfis.

      Reply
    20. radha

      October 18, 2012 at 10:56 pm

      Diwali sweet for sure! My younger one loves this.

      Reply
    21. Jay

      October 19, 2012 at 1:51 am

      absolutely mouthwatery…love ur fascinating presentation Sharmi..:)
      Tasty Appetite

      Reply
    22. Shweta in the Kitchen

      October 19, 2012 at 4:44 am

      Love coconut burfi, looks tempting

      Blog – http://shwetainthekitchen.blogspot.com/
      Facebook Page – https://www.facebook.com/ShwetaintheKitchen

      Reply
    23. Priya Satheesh

      October 19, 2012 at 8:15 am

      My mom used to prepare this!!! Very clear explanation n tempting burfis!!!

      Reply
    24. Prathima Rao

      October 19, 2012 at 8:41 am

      A fav at home..always..This has been a diwali special at our place year after year..Looks perfect Sharmi 🙂
      Prathima Rao
      Prats Corner

      Reply
    25. APARNARAJESHKUMAR

      October 19, 2012 at 9:34 am

      texture s good

      Reply
    26. ANU

      October 19, 2012 at 6:26 pm

      very nice step by step perfect burfi…luv ur clicks
      B-O-O-O-O Halloween Event Oct 5th to Nov 5th
      SYF&HWS – Cook with Spices

      South Indian Cooking (SIC) Series

      Reply
    27. Lorraine Joy Alegria-Vizcarra

      October 24, 2012 at 6:25 am

      That looks great. I have seen those before but didn't know the name.

      Reply
    28. Aditi

      November 02, 2012 at 2:49 pm

      hi how long can we keep this barfi? how long does it last thanx

      Reply
    29. Sharmilee! :)

      November 05, 2012 at 2:24 am

      @Aditi : Stays good atleast for 4-5 days without refrigeration.

      Reply
    30. dhivya

      November 08, 2012 at 4:28 am

      I love coconut burfi.. i love in germany and its difficult to get fresh coconut.. but get very good dessicated coconut powder.. Will the recipe work with dessicated coconut?

      Reply
    31. Sharmilee! :)

      November 08, 2012 at 6:04 am

      @Dhivya : Dessicated coconut is dried variety as far as I know so not sure whether it will be ok….

      Reply
    32. Sharmilee! :)

      November 12, 2012 at 6:20 am

      @Vini : Thanks so much for notifying…have left comment in the link…am deleting ur comment too to avoid publicity for her space 🙂

      Reply
    33. Ramya M

      October 20, 2013 at 10:03 pm

      I tried this. Just took it out of the stove one minute late. It became little powdery. Any suggestions to make it right. Can I grind it with little water and stir for some time and try again?

      Reply
      • SHARMILEE J

        October 21, 2013 at 2:37 pm

        The sugar syrup should be just right and also switching off is more important….only then you will get burfis…may be next time be more careful 🙂

        Reply
      • Dorathy Lavanya

        October 31, 2013 at 12:24 pm

        your dishes are awesome….especially guiding us with pics step by step…thanks.God bless u.

        Reply
      • Dorathy Lavanya

        October 31, 2013 at 1:47 pm

        Simply awesome…your doing a wonderful job…spcl appriciation goes to ur step by step clicks…God bless u… am going to try now. Wish me.

        Reply
    34. Vidhya Rajesh

      September 23, 2014 at 8:28 am

      Lovely photos Sharmilee … I always come to your blog for checking on any recipe.

      Reply
    35. Mohan Babu K

      October 13, 2014 at 8:12 pm

      My Coconut Burfi came well. Thanks to your recipe.
      Suja

      Reply
    36. deepika ninama

      October 17, 2014 at 1:41 pm

      Wow!! Its mah fav sweet. .thank u for ur recipe..

      Reply
    37. Sarma

      March 10, 2015 at 9:53 am

      Can I add vanilla essence instead of cardamom powder?

      Reply
      • SHARMILEE J

        March 10, 2015 at 12:25 pm

        Vanilla essence will not be a nice combo for coconut burfi you can try rose essence if you dont like cardamom powder

        Reply
      • Sarma

        March 11, 2015 at 5:26 am

        Thank u so much will sure give a try

        Reply
    38. sara

      November 05, 2015 at 3:00 pm

      hai sharmi i took it in stove more than 15 min . after transfered it in plate mine get little runny?

      Reply
      • SHARMILEE J

        November 07, 2015 at 12:20 pm

        It is undercooked I guess…you can try cooking for few more mins

        Reply
    39. Shakti

      November 07, 2015 at 10:59 am

      Hi
      I tried it for the first time today…I got a solid mass in the end…but my burfis are more like halwa..it's sticky… wt adjustments can be made to it to shape up lik burfi…??

      Reply
      • SHARMILEE J

        November 07, 2015 at 11:24 am

        It is undercooked I guess…you can try cooking for few more mins

        Reply
    40. Unknown

      December 03, 2015 at 9:58 am

      Tried it for the first time…….Mine turned out powdery?…
      Wat do i need to do?

      Reply
      • SHARMILEE J

        December 13, 2015 at 2:39 pm

        If you pass the right consistency of sugar syrup then it may turn powdery

        Reply
    41. Chef Sunil Rajput

      December 26, 2015 at 5:39 pm

      I made your version of coconut barfi exactly to your recipe and it turned out wonderfully! Much better than the shop-bought version. Thank you so much!

      SeaFooD Recipes

      Reply
    42. zappy

      December 31, 2015 at 8:36 pm

      Wonderful recipe thnx tried it came out really well

      Reply
    43. Pyarijan Shaik

      February 10, 2016 at 8:17 am

      do we need to use dried coconut or fresh one to make burfi

      Reply
      • SHARMILEE J

        February 10, 2016 at 10:01 am

        Fresh coconut

        Reply
    44. Preethi Vijayakumar

      October 26, 2016 at 5:07 am

      Hi Sharmi, Tried your version of coconut burfi today and it turned out to be very yummy. Thank you so much!!

      Reply
    45. Unknown

      October 29, 2016 at 9:04 am

      I made this today . turned out perfect! Thanks so much for the recipe

      Reply
    46. Augustine Yeoman

      February 01, 2017 at 1:40 pm

      awesome post… very much interesting topic discussed

      Reply

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