Thengai Burfi or Coconut Fudge
A South Indian traditional fudge like festive confection made with fresh coconut and flavoured with cardamom and a little ghee.
Servings Prep Time
24pieces 20minutes
Cook Time Passive Time
35minutes 30minutes
Servings Prep Time
24pieces 20minutes
Cook Time Passive Time
35minutes 30minutes
Ingredients
Instructions
  1. When scraping/ grating the coconut, make sure the brown part does not scraped/ grated as well. This will produce brown flecks in the Coconut Burfi which should be white.
  2. You may also run the grated coconut a couple of times in your mixer/ blender or food processor to make it finer. Do not over process as it will release oil and become a paste. The finer coconut will produce a smoother Burfi.
  3. Place the sugar and water in a thick walled/ heavy bottom pan. Over medium heat, stir till the sugar dissolves completely and starts boiling. Keep stirring frequently and let the sugar syrup cook and thicken till it reaches 2-string consistency.
  4. Since most kitchens in India (even now) do not use candy thermometers, we tend to use the cold water candy test method. And “string/ thread” consistencies are the first stages of sugar syrup.
  5. To check for 2-string consistency, put a couple of drops of the sugar syrup on your index finger (make sure it has cooled slightly, but still warm, or you will burn your finger). Bring your thumb down to lightly touch the sugar syrup. Lift your thumb away from your finger and the syrup will form threads. If 2 or 3 threads (one thick thread is not enough) form and break, the syrup is at the right consistency.
  6. If this consistency isn’t reached, your burfi can end up becoming soft and fudgy. If your syrup passes this stage, the burfi will be dry and not quite hold together. At the correct consistency, the burfi would hold its shape well while being a bit soft and juicy when bitten into.
  7. When the sugar syrup has reached the desired consistency, add the grated coconut and stir well. The mixture will take on a slightly wet look from the milk in the coconut. Continue cooking the mixture stirring constantly, till it thickens quite a bit and the edges start looking white and take on a frothy appearance. At this point the mixture will be thick and somewhat dry looking. Don’t worry, it will stay together.
  8. Add the ghee and cardamom powder and stir well. Take the pan off the heat and pour the mixture into a 7″ x 11″ pan/ cake tin which has been greased well with ghee. Press down (not very hard but enough to pack the mixture into the tin) and level the mixture with a greased flat spatula or the back of a spoon or even the underside of a greased flat bowl.
  9. Allow to cool and harden a bit. Mark into 24 small squares. Once it has cooled down completely cut and transfer to an airtight container.
  10. If you plan to keep this beyond 3 or 4 days, then please refrigerate the burfi, in an airtight container, after it has cooled.