Thengai Burfi (Coconut Burfi) is a famous sweet from South India where it’s made with little variation depending on the State. There are two varieties in making the coconut sweet. One is L – Lauju/ Laskora (Kobbari Lauju/ Coconut Balls) which is made with jaggery and the burfi is made with sugar.
You can grate the coconut with the grater to get white burfi but I blended the coconut so I can get the brown part into the burfi as there is fibre in it and also it tastes better.
My husband was a fan of the Kobbari Lauju but now his interest shifted to the burfi. Made this burfi as part of our blogging marathon #106, week 4 day 1. The theme I selected is “Traditional Sweet from any Region”. I’m going to do 3 traditional sweets this week from South India.
Preparation Time: 10 minutes
Cook Time : 15 minutes
Makes : 40 Burfis
Coconut : 3 cups grated (2 coconuts will give you 3 cups)
Sugar : 2 1/4 cups
Ghee : 2 tablespoons
Cardamom powder : 1/2 teaspoon (optional)
Heat ghee in a pan, add grated coconut and fry for 3-4 minutes until you get a nice toasted smell.
Add sugar, mix well and cook until the mixture gets a single thread consistency. Turnoff the stove and pour the mixture into a greased plate.
Let it cool for 10 minutes before cutting pieces.
Once the pieces and completely cold, store in an airtight container for upto 2 weeks.