Coconut Burfi is a Indian dessert. It is simple and takes only a few ingredients. To make it from scratch takes some time, but the result is delicious and you can control the amount of sugar used. Here is the traditional recipe.
- 4 cups milk
- 1/2 cup heavy cream
- 1/2 cup turbinado (raw) sugar
- 1/2 cup unsweetened shredded or flaked coconut
- 1 teaspoon vanilla
- In a heavy saucepan, preferably nonstick, put milk and cream. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking. Stirring often and scraping the bottom of saucepan, keep the milk boiling (but reduce the heat if the milk starts to boil over).
- The milk will begin to thicken after approximately 1/2 hour. When the boiling action slows to a rolling boil, reduce heat and add the sugar and vanilla. Continue cooking, stirring constantly until a small amount of the mixture dropped into very cold water forms a small, soft ball.
- Stir in coconut and cook just 3 minutes longer.
- Empty burfi onto flat, buttered tray and mold into a square 1/2-inch thick. Cool at room temperature (about 20 minutes). Cut into desired portions.
This burfi can be made up to 2 days in advance for serving, but must be refrigerated. Remove from refrigerator 1 hour before serving.
Making this recipe, when the milk begins to thicken and you add the sugar and vanilla I finally noticed what I was doing. I was making condensed milk!!! So if you want a short cut just use condensed milk and add the coconut.