{"id":985,"date":"2023-11-06T14:33:00","date_gmt":"2023-11-06T09:03:00","guid":{"rendered":"http:\/\/www.tashasartisanfoods.com\/blog\/?p=985"},"modified":"2024-04-30T13:16:04","modified_gmt":"2024-04-30T07:46:04","slug":"coconut-saffron-burfi","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/coconut-saffron-burfi\/","title":{"rendered":"Easiest Coconut Burfi Recipe"},"content":{"rendered":"\n

Sunshine in a square\u2014that's what this easy coconut burfi recipe makes. Soft, creamy, and distinctly coconutty, it has that delicate flavor of desserts with saffron. So simple to make with just 6 ingredients, the khoya burfi is a homemade pleasure at its best.<\/p>\n\n\n\n

\"Easiest<\/figure>\n\n\n\n

This easy coconut barfi comes from my father's recipe archives, and it\u2019s to die for! It\u2019s reminiscent of \"kalakand\" with its soft, grainy texture and sweet, fudgy taste.<\/p>\n\n\n\n

Although there is a wide variety of mithai available in the markets during Diwali, I find moments of joy and light when making homemade sweets. There is nothing quite like making coconut burfi at home with the family.<\/p>\n\n\n\n

By now, it\u2019s become a ritual that everyone looks forward to. Especially since it is incredibly easy to make.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\"<\/figure>\n\n\n\n

THE EASIEST COCONUT BURFI RECIPE YOU\u2019LL TRY<\/strong><\/h2>\n\n\n\n

Doesn't need an exhaustive list of fancy ingredients<\/p>\n\n\n\n

The perfect way to expand your dessert repertoire<\/p>\n\n\n\n

Saffron and pistachio give the dry coconut burfi gorgeous, festive colors and flavors<\/p>\n\n\n\n

Makes for a special surprise for homemade Diwali gifts<\/p>\n\n\n\n

\"ingredients<\/figure>\n\n\n\n

HOW TO MAKE COCONUT BURFI?<\/strong><\/h2>\n\n\n\n

Step 1:<\/strong> It\u2019s best to start with soaking the saffron. In a teeny-tiny bowl, place your saffron threads and add a tablespoon of warm milk. Let them mingle until the milk is infused with that golden hue.<\/p>\n\n\n\n

\"grated<\/figure>\n\n\n\n

Step 2<\/strong>: In a thick-bottomed pan, heat a few tablespoons of ghee, then add your grated khoya and cook for about 5 or so minutes.<\/p>\n\n\n\n

\"sugar<\/figure>\n\n\n\n

Step 3:<\/strong> Stir in the sugar and cook for a few more minutes until both the khoya and sugar melt.<\/p>\n\n\n\n

\"khoya<\/figure>\n\n\n\n

Step 4:<\/strong> Then add the desiccated coconut and saffron milk infusion from step 1. You may need to add some milk to get the correct consistency if the mixture feels too dry. Continue to cook and stir until the coconut burfi with khoya starts to leave the sides of the pan.<\/p>\n\n\n\n

\"Adding<\/figure>\n\n\n\n

Step 5:<\/strong> Sprinkle in the pistachios.<\/p>\n\n\n\n

\"Stir<\/figure>\n\n\n\n

Step 6:<\/strong> Pour the mixture onto a greased tray or plate. Flatten it out into a nice, even layer.<\/p>\n\n\n\n

\"Pour<\/figure>\n\n\n\n

Final step<\/strong>: Chill. Cut. Conquer.<\/p>\n\n\n\n

Pop the nariyal ki barfi<\/em> into the refrigerator for a couple of hours to set. Once it's firm, cut it with a sharp knife into squares (or any shape that makes your heart sing).<\/p>\n\n\n\n

MY TIPS ON HOMEMADE COCONUT BURFI<\/strong><\/h2>\n\n\n\n

Most Indian dessert recipes, like burfi, are easy to make, but it takes a little finagling to nail the texture<\/strong>. Since practice maketh a (wo)man perfect, here\u2019s what I\u2019ve learned from making the coconut burfi recipe a few times:<\/p>\n\n\n\n