Monday, May 4, 2015

Coconut Burfi/Thengai Burfi - My 100th post

I'm very happy to post my 100th post. I wanted to post some sweet dish as my 100th post. I thought of so many dishes and finally end up with "Thengai Burfi/Coconut burfi". During my childhood days, after lunch , i went  to nearby petti kadai and bought mostly Thengai burfi / maa ladoo with my pocket money(25 or 50 paise :-)) for that day.

I just want to recreate the petti kadai thengai burfi, so didnt add any color or nuts to this. Within 15 minutes and with two main ingredients, you can make this sweet.Ok. Now let's see the procedure. 

Recently i started to make 3D quilling object. i loved it so much ,so used as prop in these pictures.


Grated Coconut - 1/2 cup
Sugar - 1/4 cup heaped
Cardamom powder - 1/4 tsp
Ghee - 1 tsp


Grease the plate with little ghee and keep it ready. Once you started to make the sweet, you dont get time to do this.

Heat the pan , add sugar & water (just to immerse the sugar) . Keep the flame in low and allow the sugar to dissolve completely.

Check  for single string consistency,take the sugar syrup in between thumb & fore finger, it will form single thread between your fingers when you pull apart the fingers.

Once the stage is reached, add the coconut & mix it well.

After about 2 mins, the mixture will become foamy , at this stage add cardamom powder & ghee.

Let it be in the flame for another 1 to 1.5 mins, the mixture will become a whole mass. Switch off the flame immediately.

Pour the mixture into greased plate and smooth the top. Let it be for 15 mins and then mark the mixture with knife.

Once it cooled completely, cut it & remove from the tray.

Tasty & simple coconut burfi is ready.


  • Sugar syrup consistency is very important for this sweet. so once the syrup comes to boil, keep the flame in low.
  • If you check the consistency repeatedly, wash & dry your hand completely while checking, water in your hand will change the sugar syrup consistency, so even it reaches, you couldn't see that correct stage in between your fingers.
  •  When the syrup is about to reach the correct consistency, usually i switch off the flame(since i couldn't bear the heat of hot syrup) and then take the syrup in the laddle, allow it to cool a bit and then check 
  • if you're making in little amount, the sugar syrup stages change very quickly. In between the time, you check the consistency,  the sugar syrup change to next stage. so switch off the flame helps to get correct consistency.
  • If you wish, add any food color of your choice & nuts.
  • Whiling grate the coconut, dont scrap the brown parts.

1 comment:

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