Coconut sweets / burfi are a traditional Kerala sweet often made in many homes during the festive season. This was one of mine and hubby’s childhood favorites. Mom used to make it in two layers, one layer in white and another one is pink or green. For this recipe you should use freshly grated coconut and use only the white part of the coconut. Also you should be extremely careful of the sugar consistency.... This is an easy to make sweet dish. You can make it not only for festivals but also as an item for a tea party or can be packed as a nice return gift too....
Wishing You All a Very Happy, Prosperous and Safe Diwali!!!
Coconut Burfi / Kerala Coconut Sweets
Freshly Grated Coconut – 1 ½ cups
Sugar – 1 ½ cups
Milk powder – ⅓ cup
Butter – 2 tsp
Water - ½ cup
Any food colour – a drop (optional)
- Place sugar and water in a heavy bottom pan. Over medium heat, stir till the sugar dissolves completely and starts boiling.
- Add butter and grated coconut and stir well.
- Keep stirring frequently till the syrup in the mixture becomes two string consistency.
- Remove the pan from fire, sprinkle the milk powder, stir quickly till well mixed.
- Pour half of the mixture in to a greased square cake tin or a steel plate, level the mixture with the back of a greased spoon.
- Add a drop of food colour to the remaining mixture in the pan, mix well and pour the mixture on top of the first layer, and level the mixture with the back of a greased spoon.
- Allow to cool and cut into 25 one inch squares.
- Store in an airtight container.