11 January, 2014
Baked Coconut Burfi (soft cake)
Coconut burfi (bur-fee) is an Indian sweet traditionally made by cooking in a saucepan, fresh coconut, condensed milk and sugar. It is stirred over a low flame till most of the water evaporates and then cooled on a sheet and cut into squares. In my effort to avoid constant stirring in a non-stick teflon coated pan, I tried baking a mixture of coconut, sugar with a small amount of butter, and voilà, yummy coconut burfi with very little effort!
But first, here’s how to make coconut flakes from a fresh coconut:
After breaking a coconut in two, use a knife to make pieces.
Peel and discard the brown layer (with a peeler/knife) and use a blender to grind to make finely ground, moist flakes.
Baked Coconut Burfi
moist coconut- 1 cup, packed
confectioner’s sugar- 3/4 cup
butter- 2 tbsp.
cardamom powder- 1/4 tsp.
small cashew pieces- 2 tbsp.
saffron- a pinch
- Mix all the ingredients, except for the saffron, in a mixing bowl.
2. Spread in a greased baking pan (I used glass) with a spatula.
3. Bake in a preheated oven at 325 °F for 25-27 min.
4. Sprinkle saffron on top. Cool for 30 minutes outside and for about 1.5 hours in a refrigerator. Cut into squares and enjoy!