Coconut burfi is one of my favorite Indian sweets and I've been making it for a long time now. I recently made it in this fun pink color after I saw Aarti make it on her show many months back. I purchased my first tiny bottle of food color just to make pink colored burfi !
Over time, I've found that the sugar to coconut ratio that works well for me is 1:2 The burfi is still a bit too sweet for my taste, but I've learned that using anything less than a cup affects the texture of the burfi, doesn't allow it to "set" and gives it a fudge-like consistency.
- 1 cup sugar
- ¼ -½ cup water ( or just enough to cover the sugar)
- 2 cups frozen coconut, thawed before using
- ½ tsp cardamom powder
- 1-2 drops red food coloring
Transfer the mixture to a greased pan, allow it to cool and harden (refrigeration might be required), and cut into squares. I used one of my square serving trays, lined it with foil and dumped the coconut mixture into it. This recipe gives me 36 small squares.