Coconut Khoya Burfi

Coconut Khoya Burfi is a delicious melt-in-mouth fudge made using khoya (milk solids), desiccated coconut, milk, ghee, and sugar. I have used Homemade Khoya here and the fudge is mildly flavored with cardamom. This coconut khoya burfi apart from being an apt festive treat, can also serve as naivedhyam during special occasions and can be had as a fasting food during festivals like Ekadashi and Navratri. The recipe is very simple and does not call for looking for any sugar syrup consistency. The fudge stays good for about a week on refrigeration in an airtight container.

                          

I usually make Nariyal Burfi using fresh scrapped coconut without khoya. This burfi with desiccated coconut is an instant recipe and tastes great. Homemade Khoya gives it a rich taste and melt-in-mouth texture. This coconut khoya burfi makes for a perfect sweet treat on festivals like Raksha Bandhan, Holi, Dushera, and Diwali. The recipe can be easily doubled or halved as per the need.

This coconut khoya burfi recipe is submitted to the #216th Foodie Monday Blog Hop with #Vijay Dashmi Treats as the theme for this week. Today is Navmi the ninth day of Navratri and tomorrow is Dusheera which is yet another popular Hindu festival which marks the end of Navratri and celebrates the victory of good over evil.

                                                             
Dushera, Dasara or Vijay Dashmi is a Hindu festival that celebrates the victory of good over evil. It is a gazetted holiday in India, which is marked on the 10th day of the bright half (Shukla Paksha) of the month of Ashvin, according to the Hindu calendar. Vijaydashmi is observed for different reasons and celebrated differently in various parts of South Asia. In the southern, eastern and northeastern states of India, Vijaydashmi marks the end of Durga Puja, remembering goddess Durga's victory over the buffalo demon Mahishasura to restore and protect dharma. In the Northern and western states, the festival marks the end of "Ramlila" and remembers God Rama's victory over the Ravan. On the very same occasion; Arjuna alone decimated 1 lakh+ soldiers and defeated all kuru warrior including Bhishma, Drona, Ashwatthama, Karna, Kripa etc, thereby signi9ficantly quoting the natural example of Victory of good (dharma) over evil (adharma). On the eve of Vijay Dashmi, towering effigies of Ravana, his brother Kumbhakarana and his son Meghnatha symbolizing evil are burnt with fireworks marking evil's destruction. People also start the preparations for the biggest festival of the year, Diwali which is celebrated just 20 days after Vijay Dashmi.

                                

In our family, every year on Dushera, we wear new clothes, perform special puja in the morning, worship all the gadgets and vehicles of the house, make festive food which is first offered to the deity and then all the family members enjoy it as a meal together. Then we head out for shopping. There is the significance of buying gold on this day. In the evening we visit the grounds where Ravana Dahana is organized. My little one eagerly waits to enjoy all this festive fun easpically the fireworks and Ravana Dahana event.

Preparation time: 10 minutes
Cooking Time: 20 minutes
Serves: 3 dozen fudge squares

Ingredients: Measurements used 1 cup = 250 ml

• 3 1/2 cups desiccated coconut
• 1 cup full-fat milk, boiled
• 2-3 tablespoon ghee
• 3/4 cup sugar
• 3/4 cup khoya ( around 300 grams)
• 2-3 tablespoon slivered Pistachio
• 1/4 teaspoon cardamom powder

Method:

1. Heat ghee in a heavy bottom pan or wok on medium flame. Add crumbled khoya to it and cook it in low to medium flame for 4-5 minutes. keep stirring as khoya tends to catch the bottom very fast. Keep stirring and cooking the khoya till it becomes soft and we can see ghee oozing out from it.

2. To this, add the full-fat boiled milk and cook the mixture for 5-7 minutes on medium to high flame till the mix thickens and reduces. Next, add sugar and keep stirring until all the sugar dissolves. Cook the khoya milk mixture further until it becomes creamy.

3. At this stage, reduce the flame and add the desiccated coconut in batches and keep blending it with khoya milk mixture. Cook the fudge mixture further while stirring continuously until it starts leaving the sides of the pan.

4. Put off the flame and add cardamom powder to it and give a good mix. Transfer the fudge mixture to a greased tray or plate and spread it into an even thick sheet. Level it with the help of a greased spoon or bowl bottom.

5. Garnish the fudge with slivered pistachio or almond and keep the trays covered inside the refrigerator to set for at least 2-3 hours. Once the fudge is set, cut it into the desired shape and serve.

Recipe Notes:

• You may use slivered almond instead of pistachio to garnish the fudge.
• The fudge remains good for about a week provided you refrigerate it in an air-tight container.
• You may use store-bought khoya or prepare at home following this recipe.
• You may easily double or half the recipe as per your requirement.

If you ever try this recipe, do share your feedback with us in the comment section below. Follow us on #Facebook, #Instagram, #Twitter, #Pinterest and #Google+ for more recipes and new updates. 

Wishing a very happy and blessed Dushera to all those who celebrate !!

For more festive fudge recipes, check out the following from this blog

• Badam Katli

                            

• Fresh Coconut Fudge / Nariyal Burfi

                            

• Mohanthal

                            

• Instant Kalakand

                            

• Peanut Sesame Seed Fudge

                           

• Gur Papdi / Sukhdi