MILK COCONUT BURFI(1,2,3,4 BURFI)

Milk Coconut Burfi is a easy sweet that can be made with minimum ingredients. Actually it’s original name is 1234 burfi, yes J it’s name is 1234 burfi. I got this recipe from a cookery show in doordharshan channel around 12 or 13 years back. That time itself this recipe impressed us and immediatel my mom tried in home. It came out very well. Yes I still remember we packed this to my uncle’s place also while going there for summer leave.

It is similar to that of 7 cup burfi, which is very popular in internet, in the name. On the basis of the measurements this name 1234 is came to this burfi. Coconut, milk and sugar are the basic ingredients for this bufi. We can say like this burfi is little richest version of normal coconut burfi.

Please check the other Burfi recipes here in my blog

• Badam Burfi
• Coconut Burfi

Ok now coming to the recipe.
VIDEO RECIPE:

VIDEO RECIPE:

MIlK COCONUT BURFI(1,2,3,4 BURFI)

RECIPE TYPE: SWEET | CUISINE: SOUTH INDIAN | SERVES: 10 PIECES

PREPARATION TIME: 5 MIN | COOKING TIME: 30 MIN

Actually the original recipe calls for 1 cup of ghee, but i have reduced it to 1/2 cup.

In simple the ratio of the ingredients is 4:3:2:1, Hence the name 1234 burfi also arrived.

 PREPARATION:

Grate the coconut, measure and keep aside.

METHOD:

In a heavy bottomed pan add the coconut and dry roast it for around 3 to 4 minutes in medium flame. No need to roast till the color changes. Just to get a nice aroma we are roasting. Remove the roasted coconut and keep aside.

Then heat milk in the same pan and allow it to boil.  

Then add the roasted coconut and sugar. Stir occasionally to avoid the burning at the bottom.

Add cardamom powder and mix well.

Once the mixture starts thickening, add ghee (2 tbls once) in between and stir continuously.

At one stage it mixture becomes thick and starts bubble up. Wet your hands and take a small amount and roll it, if it rolls without sticking then that is the right stage.

Pour the mixture in a greased plate and allow it to cool.

Once the burfi becomes warm, cut into pieces.

Let it cooled down completely and the store in a air tight box.

Will be good for around 1 week in room temperature.

NOTES:

• Actual recipe calls for 1 cup ghee, but I have used only ½, if you want you can use more.
• Cut the burfi after it becomes cooled down a little.
• You can add any nuts/dried fruits.
• If the burfi is sticky even after cooled down, you have removed from heat earlier, ie., before it reaches the right stage. In that case again take that in the pan and stir for few more minutes.  

Do try this recipe and please don’t forget to give your feedback in comments.

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