IndianVegKitchen: Coconut Khoya Burfi | Coconut Barfi with Milk

Festivals in North-India are not complete without Burfis/ Mithais. Burfi is a fudgy sweet prepared by making a sugar syrup mostly of one-string consistency and then adding a flour or a nut powder to make a variety of delicacies. Burfis can be cut into pieces and they store up well which makes them a convenient choice of sweet for festivals. Personally, due to the easiness of preparation and as I had never encountered trouble with the sugar syrup consistency and also that they can be made well ahead of time, Burfis are my go-to sweets during busy festival celebrations. Today's recipe is popular for its name as the name itself helps to remember the ingredients and measurements clearly. Yes, though this Burfi is famous in the North as 'Coconut Khoya Burfi', I grew up knowing it by the name 1-2-3-4 sweet and this name had fascinated me since childhood. Apart from the fancy name, it is one No-fail recipe with an amazing taste. As milk is one of the key ingredients, you will probably never go wrong with achieving super-soft Burfis. Usually, it is done by combing all the for ingredients and keep stirring until done.But, I have adopted the below method to reduce the strain of too much stirring and also the risk of burning the Burfis.

Blogging Marathon - Wk2, Day3

Theme - Festival Recipes : Raksha Bandhan

Preparation time - 5mins
Cooking time - 25mins
Yields- 20 Burfis

Ingredients:

Ghee - 1cup

Coconut - 2cups

Sugar - 3cups ( can reduce as per preference)

Milk - 4cups
Saffron - Few strands, soaked in 1tblsp hot milk
Almonds,slivered - Few to garnish

Method:

1. Boil milk in a heavy bottomed or non-stick pan on medium high until it reduces in volume and turns into khoya. Set aside.

2. In the same pan, combine coconut and sugar with little ghee and keep stirring. Sugar gets dissolved and the mixture starts to thicken. Keep adding ghee in spoonfuls in regular intervals to avoid the mixture getting burnt at the bottom.

3. Once it begins to thicken, add the khoya and saffron. Stir continuously thereby adding ghee in spoonfuls.

4. After about 15mins, the mixture will change its colour and start leaving the sides of the pan. To check for doneness, drop a dollop of the mixture on your wet hand and try rolling it into a ball. If you can, then the right consistency is reached. Else, wait and keep stirring for some more time. Remember the mixture will slightly harden upon cooling.

5. Once done, transfer to a tray greased with ghee and let it cool before cutting into squares or any shape of your choice. Garnish with slivered almonds.