Coconut Burfi (OPOS Method)
Ingredients (4)
- fresh coconut130 g
- ghee2 tbsp
- sugar200 g
- water or milk0.25 cup
Method
- 1
Grease a plate or tray with a little ghee and keep aside.
- 2
Add the sugar and water (or milk) to a 2-litre pressure cooker.
- 3
Close the lid and cook for 6 whistles using the OPOS sugar syrup method.
- 4
Allow the pressure to release naturally.
- 5
Open the cooker and add the grated coconut.
- 6
Cook over medium heat, stirring continuously until the mixture thickens and begins to leave the sides of the pan.
- 7
Add the ghee and continue stirring until the mixture comes together as a soft mass.
- 8
Transfer immediately to the greased tray.
- 9
Spread evenly using a greased spatula or the back of a spoon.
- 10
Allow to cool for 5–10 minutes.
- 11
While still warm, score into squares or diamond shapes using a greased knife.
- 12
Allow to cool completely before separating the pieces.
Notes & variations
Freshly grated coconut gives the best flavour and texture. Milk produces a richer burfi, while water gives a longer shelf life. Add ½ teaspoon cardamom powder for extra flavour. Garnish with chopped pistachios, almonds or edible silver leaf if desired. Store in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator.
Nutrition
estimated| Per | 1 serving | 18 servings |
|---|---|---|
| Calories | 82 kcal | 1476 kcal |
| Carbs | 12.2 g | 219.6 g |
| Protein | 0.2 g | 3.6 g |
| Fat | 3.9 g | 70.2 g |
| Fibre | 0.6 g | 10.8 g |