Desiccated Coconut kesar Burfi is a rich flavorful and delightful recipe. Kesar enhances the flavor and color of any dish. Same way kesar used in this Burfi has given it a nice appealing color and a distinct flavor.

How to make Desiccated Coconut Kesar Burfi

This recipe is very easy and hassle free to make at home. Usually coconut Burfi is prepared using fresh coconut. Using desiccated coconut reduces the time as it saves the work of cleaning and grating of fresh coconut. No doubt the Burfi made with fresh coconut has an incomparable taste but desiccated coconut too has a good taste. A must try recipe for sweet lovers.

Sweets are always included in our meals as dessert. In most part of India a meal is incomplete without a sweet. One will always find a ladoo, a piece of Burfi or gulab jamun with a plateful serving of other meal, especially for lunch.   

Sweets also play an important role in Indian tradition and culture. For any festival you will find the market full of sweet shops. Sweets are offered to god as “Bhog” and given as gift to friends and family. It is considered auspicious to offer sweets during any festival or puja. In short a sweet becomes a part of celebration for all the occasion.

Ingredients:

• Desiccated coconut – 2 cup
• Sugar – 1 cup
• Water – 1 cup
• Ghee – 1 tbsp
• Kesar – 10 to 12 strands
• Cardamom/ elaichi – 4

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Method:

• Make powder of elaichi. Keep it aside. Take kesar in a mortar and pestle. Add ½ tsp of sugar. Make powder. Take it out in a small bowl.

• Take 1 tsp of warm milk or water and add few strings of kesar in it. Keep it aside. This step is important as kesar takes time to give out its flavor and color. If kesar is added as it is, it will give less flavor and very less color. The more the time kesar is soaked, more is the color comes out.
• Desiccated coconut is easily available in the market. In a pan roast the desiccated coconut for 10 mins. Keep the flame on low. This will remove any moisture present in it , also removes any unwanted smell due to storage for long time. Roasting the coconut will also remove its texture.

• In the same pan add sugar, ghee and water.
• Sauté the mixture on low flame till the sugar becomes sticky. To check this take some quantity and check the texture, if it feels sticky then the mixture is ready for making the Burfi. Approximately it takes 15 to 20 minutes for the mixture to prepare.
• Grease a plate with ghee. Use a flat surfaced plate for this process. When still hot, pour the material in the plate and spread it evenly of ½ inch thickness. This is to be done when the mixture is still hot. If it cools down, the mixture will not spread evenly and will break down into pieces. spread with palms if you can bear the heat.
• Cut into square pieces of desired size. Don’t remove the pieces yet.
• Let it cool. Remove the pieces delicately using a flat and thin surface spatula.

• Store the Burfi in a dry, clean and air tight container.