Coconut Khoya Burfi ( தேங்காய் கோவா பர்ஃபி )

Coconut Khoya Burfi ( தேங்காய் கோவா பர்ஃபி )

                                  

Ingredients:
Shredded Coconut ( துருவிய தேங்காய் ) : 2 Cups
Unsweetened Khoya ( சர்க்கரை சேர்க்காத கோவா ) :  1 Cup
Sugar ( சர்க்கரை )  :  2 Cups
Ghee ( நெய் )  :  3 tbsp
Cashew nuts ( முந்திரிபருப்பு )  : 12 ( halved )
Saffron( குங்குமப்பூ )  :  1 tsp

Cardamom ( ஏலக்காய் )  : 4 or 5  ( optional )

Steps:
In a heavy pan, add a tablespoon of ghee. Fry the Cashew nuts and remove. Add coconut and fry in low flame, to remove the moisture and also become slightly dry. Remove and cool.
In the same pan add the sugar and 1/5 cup water. Boil to get a syrup.
Mix the coconut and khoya.
When two string consistency of syrup has formed, add in the coconut khoya mixture. Stir continuously, add the remaining ghee.

 Finally add in the saffron strands which was soaked in warm milk. Mix well. The mixture gets a beautiful color and fragrance of saffron. Powdered cardamom can be added at this point.

My Notes:

I have made coconut burfi before. But tried this recipe for the first time. The khoya gave a rich taste. Wanted to use saffron for coloring and fragrance. And what a finish. Fabulous taste. An entirely different taste from the regular coconut burfi. May be its the saffron magic. :)

 Cardamom is for those who feel content with sweet only after adding it.

If the syrup is not of correct consistency and the coconut is added earlier then we may have to cook a longer time until the burfi mixture leaves the sides of pan and is not sticky when touched with wet fingertips.

Also refrain from grinding the whole coconut pieces. The outer brown skin will not be grinded smooth and may not mix well with the syrup. Also while eating the sweet you may feel like chewing the bits rather than smooth relish. Always use shredded coconut without the outer brown skin. 

The color of the final product in the picture is not the same as the original. May be because of the lighting that it looks darker.