My mom was a pro in making coconut burfis. Whenever there was a festival at home, she used to make a huge batch of burfi. Not only for us, but also for friends and family. I remember her going to a family friend’s house for navratri just to make them a huge batch of coconut burfi. Her burfi was that famous. While making smaller batches, it is easy but when making a huge batch with 10 – 12 coconuts, it becomes a nice workout. Starting with grating all the coconuts and then stirring the whole batch in a single pot needs lots of muscle power and my mom had it. I am sure I will not be able to do it. When ever she made burfis, after the mixture is transferred to the plate for slicing, the remaining burfi mixture sticking to the pan would be tasted first. My dad and me are the taste testers and mom used to serve those crispy leftovers in a plate and we used to finish it off in one sitting. Those were magical days and I could never get them back. But what I can do is, make such memories for my daughter so that she will cherish them when she grows old.
For this week, I have chosen sweets for festivals. We need to choose one festival and post three sweets for that. I chose to do sweets for Rakshabandhan. It comes next week and here are few of my ideas to make some amazing treats for your brother. All the three days, I will be posting recipes based on my mom’s coconut burfi. For the first day it is carrot. I never made burfi with carrots and this is my first try. We loved the outcome. The colour was amazing because of the carrots and it tasted so rich with khova, condensed milk and coconut. My mom’s version is so simple, just coconut and sugar but nothing can beat its taste. I have added all these so that it becomes a sinful treat. As it has khova and carrots, it is better to keep it refrigerated. They taste good both at room temperature and chilled.
Ghee – 2 tbs
Grated Coconut – 1 cup, tightly packed
Grated Carrot – 1 cup, tightly packed
Unsweetened khova / mawa – 1/2 cup
Condensed milk – 1/3 cup
Pistachios For Decoration
In a pan mix together carrot, coconut and ghee.
Roast then until aromatic and they turn colour.
Add mawa, condensed milk and mix well.
Keep on stirring on medium heat until it becomes thick and dough like. It shouldn’t stick to the sides of the pan.
Grease a tray with ghee and transfer the burfi mixture to it.
Add some ghee on top of the mix and with the help of a spatula, flatten the mixture and spread it on the tray.
Add chopped pistachios on top and press well.
Allow it to cool completely.
To make even squares, refrigerate the tray for two to three hours or until firm.
Using a sharp knife cut it out into squares and store it in an airtight container in fridge.
Carrot Coconut Burfi Recipe
- Ghee - 2 tbs
- Grated Coconut - 1 cup tightly packed
- Grated Carrot - 1 cup tightly packed
- Unsweetened khova / mawa - 1/2 cup
- Condensed milk - 1/3 cup
- Pistachios For Decoration
- In a pan mix together carrot, coconut and ghee.
- Roast then until aromatic and they turn colour.
- Add mawa, condensed milk and mix well.
- Keep on stirring on medium heat until it becomes thick and dough like. It shouldn't stick to the sides of the pan.
- Grease a tray with ghee and transfer the burfi mixture to it.
- Add some ghee on top of the mix and with the help of a spatula, flatten the mixture and spread it on the tray.
- Add chopped pistachios on top and press well.
- Allow it to cool completely.
- To make even squares, refrigerate the tray for two to three hours or until firm.
- Using a sharp knife cut it out into squares and store it in an airtight container in fridge.