Coconut Burfi Recipe | Coconut Burfi Uing Mawa | Easy Diwali Sweet Recipe Ideas

Today i am sharing another easy and tempting Diwali sweet recipe, Coconut Burfi. This coconut burfi is very simple and you can make it in a jiffy. V and myself, both are fond of coconut burfi, the one we get in theaters crispy sugary coconut burfi made using fresh coconut. I have tried it many times but every time I ended up making hard burfi or soft juicy burfi, due to the moisture from fresh coconut or wrong syrup consistency. I referred and followed all the tips n tricks from my co-bloggers' post but i couldn't get it correctly.

So, this time to be on safer side I tried using dry coconut. Saw a recipe on Youtube and tweaked slightly and the burfis turned out great. Last year i shared coconut mawa laddu and coconut mawa peda which is prepared using condensed milk and mawa powder. This burfi is entirely different from the taste and texture as it uses sugar and also more coconut.This coconut burfi almost tastes similar to the regular burfi with little palkova taste. I shared this coconut burfi with my neighbor friends too and they all loved it and appreciated lot. All you need is 15 minutes to make this burfi.

Coconut Burfi Recipe 

Prep Time : 2-3 minutes | Cook Time : 10 -12 minutes

Recipe Category : Sweets 

Makes : 12 

Ingredients

1. Coconut Powder  1 and 1/4 cup
2. Mawa powder/dried khoya  1 cup
3. Sugar  3/4 cup
4. Water  1 cup
5. Cardamom Powder  a pinch(optional)
6. Pistachios, finely chopped for garnishing
7. Ghee  1/2 tsp for greasing tray or bowl.

Method
In a pan, add sugar and water and bring it to rolling.
When it started boiling, turn the heat to low and add mawa powder and stir well without lumps.

Then again turn the heat to medium and keep stirring(for 2minutes) until it dissolved completely and turns like thick batter.

After that add coconut powder and mix well, cook in medium heat for 3-4 minutes.
When it turns to a solid mass, add cardamom powder mix well and continue stirring for another 1 minute.

Then Switch off the pan and transfer it to a greased plate or tray, press it uniformly and allow to cool down completely.
I let it in the freezer for 10 minutes and cut into squares and garnished with pistachios.
Notes:
I used Swad Brand Premium Quality Coconut Powder.
You can replace mawa powder with full fat milk powder.
If you cannot make it to a burfi, then add some more coconut powder and cook for another 1-2 minutes or simply made it to coconut ladoos and roll in ground pistachios.
I forgot to take the final solidified coconut burfi dough, was in hurry to transfer to a greased plate, will update it later.
Allow to cool for 10 minutes, then keep it in freezer for 10 minutes and make slices.