3- ingredient dry coconut burfi is the simplest and very popular traditional Indian sweet made with dry coconut, sugar and malai. Coconut burfi is a famous sweet recipe all over India. This recipe does not require any milk, milk powder, mawa or condensed milk.
The ingredients required are always available present at home and the burfi will be ready in just 15 minutes. Coconut burfi is called Thengai burfi in the south part of India. It is a sweet that is prepared in every household and very easy to prepare.
I find making this burfi very convenient as we do not need any mawa, condensed milk or milk powder. You can prepare it with the ingredients that are always available at home and it reduces the market trip. You can prepare it even you are in a hurry.
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About 3-ingredient dry coconut burfi
To make dry coconut burfi, we need ground dry coconut, fresh homemade malai and sugar. We do not need any one-string or two-string sugar syrup for this sweet.
This dry coconut burfi has a melt in the mouth texture and is liked by all. The use of dry coconut not only enhances its flavour as well as gives a soft texture. If you do not like the taste of dry coconut can use desiccated coconut or coconut powder but, the taste and texture also changed.
Prepare this quick and easy burfi during the festival time or when you are expecting some guests. It is also a great dessert during Navratri fasting or any other fasts.
Step by step preparation of 3-ingredient dry coconut burfi
1. In a pan add malai and cook for 2-3 minutes till it melts completely.
2. Now add sugar and mix it till it dissolved.
3. Cook it further for 3-4 minutes till the mixture become sticky.
4. Finally, add dry coconut powder and mix it nicely with the mixture.
5. Cook the mixture till it starts leaving the pan.
6.Transfer to a greased plate and spread it.
7. Let it cool for 15-20 minutes and then mark cuts.
8. Now leave it till it cools down completely. Cut the pieces and enjoy.
*Note: I have used dry coconut. Cut it into pieces and then coarsely grind into a mixer jar.
Serving suggestion
Offer this quick and easy 3- ingredient dry coconut burfi to your guests during festival time. It is also a great option gifting purpose too. Or you can serve as dessert after a main meal.
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Tips and tricks
- No need for grating dry coconut. Cut into pieces and grind it for few seconds into a grinder to make a coarse powder.
- To get fine pieces, cut it when it completely cools down.
- If you will use dry coconut powder, the texture will be a little crumbly.
- It stays good for 1-2 days at room temperature but to keep it longer, refrigerate it.
3-ingredient dry coconut burfi
Ingredients
- 150 gm malai
- 150 gm sugar
- 100 gm dry coconut powder
Instructions
- In a pan add malai and cook for 2-3 minutes till it melts completely.
- Now add sugar and mix it till it dissolved.
- Cook it further for 3-4 minutes till the mixture become sticky.
- Finally, add dry coconut powder and mix it nicely with the mixture.
- Cook the mixture till it starts leaving the pan.
- Transfer to a greased plate and spread it.
- Let it cool for 15-20 minutes and then mark cuts.
- Now leave it till it cools down completely.
- Cut the pieces and enjoy.
- Note: I have used dry coconut. Cut it into pieces and then coarsely grind into a mixer jar.
Video
Notes
My latest video
Try this easy and quick 3-ingredient dry coconut burfi recipe, take a picture and tag it #healthically on Instagram. Or, save it for later on Pinterest. I love to see them. Happy cooking!
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