Also Known As Coconut Burfi.Thengai Burfi. Nariyal ki Burfi. Coconut Fudge. Candied coconut.
I love Madras Shree Mithai special ‘Nariyal ki burfi’ . Although I don’t want to rule out their other house specialties like ‘gajjar ka halwa (carrot fudge), badam kheer (almond milk), soan papdis and jilebis. If given a chance, I would gladly dig-in. But, coming to think of this coconut fudge, its of different league! Yeah, if someone took a teeny bite from my plate, I would probably do it all over again! Guess, I can’t share it with anyone…sorry folks.
It never occurred to me, that I could actually replicate their art work at home!!! Yeah, I sincerely feel that their recipes are some kind of divine intervention. All until recently…I got relocated to North Carolina at that time…my sugar cravings hit me again! I wanted to enjoy that coconut fudge…the chewiness, and fudge-ness all over again. So, I made one. Not exactly, its so hard to resist with just one, so I made a bit more.
Every one makes mithai (sweets) for special occasions, and I am bit different…I made sweets and then announced my occasion. To cover that awkward bit, I lied…”its my house warming treat”.
- 2 cups dessicated coconut (coarse powder)
- 1 cup condensed milk, sweetened
- 1/4 tsp cardamom powder
- 1-2 tsp ghee
- In a wide pan, heat condensed milk and add cardamom powder to it. Add coconut powder to it, continue cooking over medium heat, until you see a well-thickened mass.
- Grease the tray with ghee and spread the above halwa on to it. Flatten them up and refrigerate for couple of hours.
- Grease the knife and piece them into desired fashion. Serve chilled. It won’t be exactly like a burfi (like a hard candy) rather kind of flaky and chewy.