Coconut Sweet/Burfi

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Coconut Sweet


Coconut – 2 cups (grated)

Sugar – 2 1/2 cups

Semolina/Rava – 1 cup

Food coloring – 1 drop (optional)

Cardamom powdered – 1 pinch

Water – 4-5 tablespoons

Ghee – 1 tablespoon

Salt – 1 pinch

How to:

In a non stick pan, dry roast the coconut till light golden. Remove and keep aside.

Dry roast the semolina in the same pan and keep aside.

In a pan add 2 + 1/2 cups sugar, a pinch of salt and 4-5 tablespoons water, keep stirring until the sugar has melted. Add the food coloring to the syrup. Next add the roasted semolina and coconut, stir for about 5 minutes, till the coconut is well coated with the sugar syrup, sprinkle powdered cardamom and ghee, mix to combine. Turn off the heat and spread the mixture evenly into a greased tray.

Let it cool in the fridge for a while (about 30 minutes). Cut into diamond shaped pieces and serve.