Celebrate Diwali With Homemade Coconut Almond Burfi
Let’s face it! For most of us, making desserts right from the scratch is intimidating, mostly because of the whole lot of meticulous preconditions. But then, you can’t even think of a splendid Diwali without these sweet delicacies. Right? And, like most of the time, if you can’t manage a week’s leave from your office, this year is again going to be your next “sweet”-less Diwali. Well, we know how frustrating your Diwali can be without those soft, scrumptious, fluffy shirkhands, halwas, burfis and modaks from your mom’s kitchen.
So, we have a sweet deal here on this National Dessert Day.
The recipe experts at Careclues are all set to share the classic recipe of Coconut-Almond Burfi, which is simply delicious and gluten free. The best part is, you don’t need to be a cooking pro to make this superb delicacy. All it needs is a few ingredients, which you can easily fetch from the supermarket.
- 2 cups of freshly grated Coconut (in case of time constraint, use frozen shredded coconut)
- 1/2 cup of blanched Almond Powder
- 1/4 teaspoon of Cardamom Powder
- 1-3/4 cups of Sugar
- Fetch a non-stick frying pan for making Coconut- Almond Burfi. Add small quantity of water, coconut and sugar to cook over low medium heat. Stir continuously till the sugar melts. The mixture will start bubbling after a few minutes.
- Keep stirring continuously and add almond powder and cardamom powder one by one. Scrap the sides and bottom of the pan, so that the entire mixture can come together to form a consistency of soft dough. It will take around 6-7 minutes. Turn off the heat once the soft dough is formed.
- Pour the mixture into a greased plate while it’s still hot. Make sure that the spread is about 3/4 inch thick. Now press the hot mixture spread with a spatula to make it firm.
- Start cutting the one inch square from the mixture when it’s warm.
- Allow an hour to the Burfi pieces to cool down. You can remove the pieces from the plate, once it’s cool and dry.
- Store the Burfi pieces in an airtight container. Usually the shelf life of homemade Burfi is 2 weeks.
Notes: Soak the almonds in boiling water for a few minutes and keep aside. Drain and rinse with cold water afterwards. Now press the almonds one by one to peel off the skin.
Diwali celebration is simply incomplete without sweets. But, if you are deprived of satiating your palate with your mom’s magic, the Coconut Almond Burfi will certainly relive the sweet memories once again. And what’s more? You will have all the reasons to celebrate the Diwali with Burfi made solely by you, which was once your mother’s forte.