Coconut Burfi - Thengai Mittai

Coconut burfi we call this sweet as thengai mittai. It's our family friendly, sweet. My paternal Grandmother (her name is also Muthulakshmi) prepared these delicious coconut burfi  for us during our childhood days. She was an expert in preparing sweets and prasadams. Whenever she made this coconut burfi she added a pinch of pink colour to it. The  beautiful pink colour attracted us, and the whole burfis were finished within a day or two. For every annual vacation or whenever she visited us she prepared these delicious thengai mittai for us. Already I have posted her thiribagam sweet in my blog. This coconut burfi uses only three ingredients and you can easily prepare this sweet within 20 minutes. All you have to do is to combine the grated coconuts, sugar and ghee in a kadai. You can also grind the coconut without any water in a mixer jar to set a smooth burfi. This burfi is actually easier than a kesari. Fresh coconuts will work well for this burfi. I have not tried this recipe with desiccated coconut powder.


Similar Sweet Recipes

Badam Katli - Almond Fudge
Thiribagam (Three in one delight)
Rava ladoo
Kaju Katli 
Kesar peda
Chocolate Burfi

Mango and Coconut Burfi
Moong dal flour Ladoo



Coconut Burfi - Thengai Mittai Recipe Details


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Prep time : 10 minutes
Cook time : 12 minutes
Yields : 20 to 25 burfi
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 cups fresh grated coconut
  • 1.5  cups sugar
  • 1/2 tsp pink food colour
  • 1/4 cup water
  • 4 tbsp ghee
Cooking Directions
  1. Choose a big coconut which is heavy and grate it finely using a coconut grater. Add the grated coconut to a big mixer jar and just pulse it for 3 times without water and transfer it to a bowl.
  2. Take a heavy bottomed kadai and add 2 tbsp ghee and add the coconut. Fry for a few minutes. Measure and add the sugar and mix it well. When both the sugar has incorporated well with the coconut add the pink colour.
  3. At this stage add 1/4 cup water and the sugar will start to melt and the coconut will be mixed well with the sugar. Cook on medium heat for 3 to 4 minutes. It should get thick around the corners and starts to turn white.
  4. As the moisture in the coconut mixture dries off, add the remaining ghee and stir it well. It gets thicker and transfer it to the greased plate or tray. Let it cool down for 2 minutes and cut them into small pieces with a knife.

Coconut Burfi - Thengai Mittai with step by step pictures


Choose a big coconut which is heavy and grate it finely using a coconut grater.


Add the grated coconut to a big mixer jar and just pulse it for 3 times without water and transfer it to a bowl.


 Take a heavy bottomed kadai and add 2 tbsp ghee and add the coconut. Fry for a few minutes.


Measure and add the sugar and mix it well. When both the sugar has incorporated well with the coconut add the pink colour.


At this stage add 1/4 cup water and the sugar will start to melt and the coconut will be mixed well with the sugar.
Cook on medium heat for 3 to 4 minutes. It should get thick around the corners and starts to turn white. As the moisture in the coconut mixture dries off, add the remaining ghee and stir it well.

 Now this is the correct stage to turn off your heat. It will be perfect to cut the burfis.

It gets thicker and transfer it to the greased plate or tray. Let it cool down for 2 minutes and cut them into small pieces with a knife.  It was a rainy evening and my kitchen lighting was so dark, so the coconut burfi mixture looks light pink.


Try this easy and tasty Coconut burfi for this Diwali.

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