Cashew and coconut burfi recipe | KAju coconut barfi is a simple and easy burfi recipe, a perfect Diwali sweet. After a break, i am again to celebrate New Year 2011, with a sweet recipe. We had a great vacation with our family and to add more joy we had a bloggers meet in Chennai and it was nice to fellow bloggers in person.
This recipe i learnt from my Mother in law. She always welcomes us with this sweet whenever we go to India. I wanted to try this on my own this time and I made this under her supervision and it came out really well. You can make this sweet for Diwali too. In our home, this cashew coconut burfi is the first one that will be prepared for Diwali.
Check out my
This recipe i learnt from my Mother in law. She always welcomes us with this sweet whenever we go to India. I wanted to try this on my own this time and I made this under her supervision and it came out really well. You can make this sweet for Diwali too. In our home, this cashew coconut burfi is the first one that will be prepared for Diwali.
Check out my
Cashew and coconut burfi recipe
- Recipe Cusine: Indian
- Prep Time: 10 Minutes
- Cook time: 30 Minutes
- Serves: 30 small burfis
- Author: Jeyashri
- Recipe Category: Dessert
- Description: Cashew and coconut burfi recipe, a simple and easy burfi recipe, a perfect Diwali sweet.
Cashew nuts 1 cup
Coconut 1 cup
Milk 1/2 cup
Besan | kadalai maavu | Gram flour 1 and 1/2 tblsp
Ghee 2 tblsp
Sugar 2 cups
Method with step by step pictures :
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- Bring the milk to boil.
- Soak the cashews in the room temperature milk for 1/2 an hour.
- Grind the coconut in a mixie by adding a very little water to it.
- Grind the cashews into a smooth paste. Use the same milk to grind.
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- In a pan, add 1 tblsp of ghee and add the besan flour | kadalaimaavu to this.
- Just fry it till a nice aroma arises. Be careful, not to get it burnt.
- Take a heavy bottomed pan, and add the cashew paste,coconut paste, roasted kadalaimaavu| besan, and sugar.
- Mix it nicely and stir continuously.
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- Be careful not to get it burnt.
- Add the 1 tblsp of ghee to this.
- Check whether it is done or not, by taking out a tiny portion of the mixture and allow it to cool.
- After that if it becomes firm just switch off the flame.
- Other wise stir for few minutes.
- Grease a plate with 1 tsp of ghee and transfer the mixture to this plate.
- Spread this evenly and cut into desired shapes.
- Allow it to cool for 1 hour.
- Using a knife take out the burfies.
- Store it in a air tight container.
- This recipe yielded 30 burfies of the size captured in the above picture.
- If you want this to be more rich you can increase the quantity of cashew nuts and lessen the coconut.
- Do not add more milk than mentioned, else it is difficult to get the shapes.
- My mother in law always follow a trick to get perfect burfis in the last minute. She adds extra 2-3 tblsp of sugar in the last and then the burfis will hold a nice shape.
- This coconut cashew burfi can stay for 15 days in normal room temperature.
Looks so gud and love the pics…you got to check few spellings I guess 🙂
thats a mouthwatering sweet dear….
Cashew + Coconut nice combination, looks tempting
lovely combo of cashew and coconut 🙂 looks yummy 🙂 and I love the last pic 🙂
Wow..They look so festive n delicious!
Season's greetings and best wishes for a happy new year.
US Masala
Lovely combo, Happy New Year! I missed the bloggers meet….
Pongal Feast Event
Kurinji
SUpera irukku jeyashri.. wonderful recipe and I am bookmarking this for future attempt.
Burfis look great. Thanks for sharing the step by Step recipe with pics.
Deepa
Hamaree Rasoi
Great combo and looks delicious. Wishing you and family a Joyous New Year!
https://treatntrick.blogspot.com
Wonderful combo and a lovely sweet. You could have brought this while coming for the meet. Naanum rusi pathiruppen.
Looks yummy and very rich…and yes it will store right away in the hips!!!
Shobha
http://www.anubhavati.wordpress.com
New to me.i dont add coconut. will try this way 🙂
Wishing u a happy and prosperous new year to u and ur family..Sooo tempting burfis, rendu intha pakkama anupi vidunga..
What a scrumptious treat for the new year, Jeyashri! Love the presentation and color of the burfi.
Lite Bite
first photo nicely reflecting your creativity of your mind. Good one akka…:)
delicious burfi..
My Heartiest Wishes for 2011..:)
Tasty appetite
I can imagine how delicious this must be.. Have an awesome year ahead Jeyashri.
Happy New Year Jayashri .Burfi looks yummy and rich .I like the doll near the burfi very much
looks very yum,Wish you & your family a very happy & a prosperous new year
My MIL too makes this but with different ratio,she adds less coconut…love the backdrops 🙂
Yummy combo..Looks so inviting burfi.
Happy new year to you and your family.
Great sweet to welcome 2011 🙂 Happy New year !!
I LOVE your blog, Jeyashri! Please don't ever stop or take it down. Your simple instructions and clear photos make it look so much less daunting. I look forward to trying some of your recipes. In the mean time, I bless the day I was referred to your blog 🙂
Thank you for the recipe. However, I have to say, when I made this, 2 cups of sugar was way too much. I would suggest using 1/2 to 2/4 cup. Also, the recipe calls for 1.5 tbsp flour. Looks a lit more in your photo?
the recipe is given by my mil and made by her also. Sugar if u feel more, feel free to adjust. Also the flour we always measure in the proper measuring spoon. May be close up pic is showing like that.
Looks lovely. Planning to try this..Is besan mandatory? Can I skip?
Thank you . Yes it acts as a binding agent to get perfect burfis
Tried the same for navarathri prasad and it did come out very well it tasted yum tum