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Main Course

Coconut Semolina Burfi

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

30 min total|Prep 30 min|Cook 20 min|6 servings|easy

Ingredientsfor 6 servings

2 cup Coconut — grated
1/2 cup Semolina rava
2 tsp Ghee
2 cup Sugar
1/2 Tin Condensed milk

Preparation

Step 1
For preparing coconut semolina burfi, heat grated coconut slightly and set aside.
Step 2
Fry semolina in ghee till it goes golden brown.
Step 3
Add 1 cup of water and two cups of sugar in a vessel and heat.
Step 4
When the sugar syrup has achieved a thread like consistency, add grated coconut and semolina and give it a good stir.
Step 5
Add condensed milk, Stir everything together thoroughly and take it off the heat when the mixture separates from the sides of the vessel and transfer the contents on a greased plate.
Step 6
After 2-3 minutes, make small squares with a knife.
Step 7
Wait for 5 minutes and separate the square pieces.
Step 8
Coconut semolina burfi, a Diwali special dish, is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Coconut Semolina Burfi

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

30 min total|Prep 30 min|Cook 20 min|6 servings|easy

Ingredientsfor 6 servings

2 cup Coconut — grated
1/2 cup Semolina rava
2 tsp Ghee
2 cup Sugar
1/2 Tin Condensed milk

Preparation

Step 1
For preparing coconut semolina burfi, heat grated coconut slightly and set aside.
Step 2
Fry semolina in ghee till it goes golden brown.
Step 3
Add 1 cup of water and two cups of sugar in a vessel and heat.
Step 4
When the sugar syrup has achieved a thread like consistency, add grated coconut and semolina and give it a good stir.
Step 5
Add condensed milk, Stir everything together thoroughly and take it off the heat when the mixture separates from the sides of the vessel and transfer the contents on a greased plate.
Step 6
After 2-3 minutes, make small squares with a knife.
Step 7
Wait for 5 minutes and separate the square pieces.
Step 8
Coconut semolina burfi, a Diwali special dish, is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.