Karupatti Thengai Burfi recipe, How to make Coconut Burfi using Palm Jaggery, Diwali Sweets

Easy Coconut(Thengai) Burfi recipe without any condensed milk or sugar. Tamilnadu Traditional Thengai burfi is an Indian dessert or sweet made just with 4 ingredients like desiccated coconut, Palm Jaggery, Cardamom & ghee. This soft and fudgy coconut burfi will get ready within 15 mins, no need to spent hours in the kitchen to make this simple coconut burfi.  One Healthy Karupatti recipes, Karupatti Mysore Pak recipe,  Karupatti Kaju Katli recipe, Coconut Burfi with Sugar recipe. This coconut burfi stays good for a week in the refrigerator.

Karupatti is known as Palm jaggery in English, made from sugarcane juice and the extract of palm trees if you want to avoid sweets and avoid all the health risks. It’s a natural sweetener Full of Nutrients, Improves Digestion, Energy Booster. 

5 Reasons that you should try this recipe,

1. no Condensed milk.
2. no white sugar
3. no need to spent hours to make coconut burfi you can make within 15 mins
4. used only 4 ingredients
5. tried and tested recipe

Karupatti Thengai Burfi recipe video,

Karupatti Thengai Burfi(Coconut burfi with Palm Jaggery) Recipe Card:

Karupatti Thengai Burfi recipe, How to make Coconut Burfi using Palm Jaggery, Diwali Sweets

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Easy Coconut(nariyal) Burfi recipe without any condensed milk or sugar. Tamilnadu Traditional Thengai burfi is an Indian dessert or sweet made just with 4 ingredients like desiccated coconut, Palm Jaggery, Cardamom & ghee.

Author: Premalatha Aravindhan

Recipe type: Dessert

Cuisine: Indian

Serves: 10

Ingredients

• Measurements Used – 1 Cup = 250ml
• 1 & ½ Cups desiccated coconut or Fresh grated Coconut white part only
• 1 cup Palm Jaggery(Karupatti)
• 1 tbsp ghee
• 3 cardamom powdered
• ½ cup water

Instructions

1. Measure & take 1 & ½ cup of Desiccated coconut, If you are using the fresh coconut use the white part.
2. Heat a pan add the coconut, dry roast it till u get a nice aroma from the coconut, Keep the flame in low.
3. Once you get the nice aroma transfer the roasted coconut to a plate.
4. Heat a pan with ½ cup water, add 1 cup Palm Jaggery(Karupatti), cardamom powder, mix well. Let the jaggery to dissolve completely.
5. Once the jaggery dissolved Drain the jaggery syrup since it may contain impurities.
6. Bring back to Boil it again till it reaches the one string consistency.
7. If you touch the syrup with your fingers, a string should form that is string consistency. Now Jaggery syrup is ready.
8. We can add the Coconut, blend it nicely with the syrup. Always keep the flame low the coconut will start to thicken so keep stirring it.
9. At a stage, it will be like the consistency of wet sand, Switch off the flame & add 1 tsp ghee. Then mix it, it will be like non-sticky dough &
10. set well forms like a block.
11. Grease a plate or tin with ghee & then transfer the coconut burfi mix.
12. allow to sit for 10 minutes, or till it sets completely yet warm.
13. grease a knife with ghee, now cut into pieces.
14. finally, coconut burfi is ready to serve or store in an airtight container for a week in the refrigerator.

Notes

I used desiccated coconut, you can use freshly grated coconut, use the white part if you using the fresh coconut
Roast the coconut in Low flame, make sure that we should let the color to change.
Make sure that the syrup should attain the one string consistency before adding the coconut. If you add the coconut before one string consistency, the burfi will be sticky.
once it turns wet sand-like consistency switch off the stove & then adds ghee. once you added the ghee it will form a nonsticky dough, that stage change to greased tin or plate
let it cool down for few mins and then cut it when it is warm

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 How to make Karupatti Thengai Burfi(Coconut burfi with Palm Jaggery) Step by step recipe,

Measure & take 1 & 1/2 cup of Desiccated coconut, If you are using the fresh coconut use the white part. Heat a pan add the coconut, dry roast it till u get a nice aroma from the coconut, Keep the flame in low. Once you get the nice aroma transfer the roasted coconut to a plate. Heat a pan with 1/2 cup water, add 1 cup Palm Jaggery(Karupatti), cardamom powder, mix well. Let the jaggery to dissolve completely. Once the jaggery dissolved Drain the jaggery syrup since it may contain impurities.

Bring back to Boil it again till it reaches the one string consistency. If you touch the syrup with your fingers, a string should form that is string consistency. Now Jaggery syrup is ready. We can add the Coconut, blend it nicely with the syrup. Always keep the flame low the coconut will start to thicken so keep stirring it. At a stage, it will be like the consistency of wet sand, Switch off the flame & add 1 tsp ghee. Then mix it, it will be like non-sticky dough & set well forms like a block. Grease a plate or tin with ghee & then transfer the coconut burfi mix. allow to sit for 10 minutes, or till it sets completely yet warm.

grease a knife with ghee, now cut into pieces. finally, coconut burfi is ready to serve or store in an airtight container for a week in the refrigerator.

Karupatti Coconut Burfi is easy to make so try this for Diwali 2020 & enjoy!!!

Tips to make perfect Coconut Burfi,

1. I used desiccated coconut, you can use freshly grated coconut, use the white part if you using the fresh coconut
2. Roast the coconut in Low flame, make sure that we should let the color to change.
3. Make sure that the syrup should attain the one string consistency before adding the coconut. If you add the coconut before one string consistency, the burfi will be sticky.
4. once it turns wet sand-like consistency switch off the stove & then adds ghee. once you added the ghee it will form a nonsticky dough, that stage change to greased tin or plate
   let it cool down for few mins and then cut it when it is warm.

Have a Good day!!!