I caught the tail end of a programme called Food Safari with Maeve O’Meara the other day. I have no idea who Maeve is, or why I should care about her, however the recipe being demonstrated was some luscious coconut cardamom burfi. Cue instant trip down memory lane…
When I was but a slip of a lass, I studied at the University of Glasgow. The West End of Glasgow was a foodie haven, especially for students with our discounted everything. Come to think of it, Glasgow is probably what turned me into a real food-lover. We’d walk along Great Western Road from Kelvinbridge to Byres Road, happily filling our bellies and emptying our purses, as we bought cheese from I.J. Mellis Cheesemongers–isn’t that a fabulous word?–and picking up bread, cured meats, cakes and almost everything else at Made In Heaven. Sadly, Made In Heaven is no longer there, but I have such fond memories of skiving off lectures racing there first thing in the morning to queue for their immense chocolate eclairs before they were all gone by 10am. There was a fantastic greengrocers at the top of Byres Road that could always be relied upon for cheap veg at the end of the day. All in all, we were very lucky. Great food at reasonable prices. But this reminiscing doesn’t tell you anything about burfi, does it?
Well, also at the top of Byres Road nestled a little shop between the Post Office and Papyrus. All day long, the scent of spice would waft from it, tempting in people of all walks of life. You’d see people in posh suits from the BBC, jostling for space with students and the occasional tramp who’d forsaken his can of Tennants Special in favour of a curry.
Aside from the pakora, bhajees, samosas and sag aloo, what really tempted me in was the dazzling aray of Indian sweets they had. I’d never seen anything like it… For a start: the colours. Bright yellows, pinks, greens, and oranges adorned with slivers of nuts and shiny silver leaf. And such sweet, vibrant flavours! I feasted upon halva (halwa), burfi and jalebi.
So… what are burfi? Burfi (also known as barfi) are traditional sweets made throughout India and Bangladesh made from milk–mainly condensed milk these days–cooked with sugar and nuts until a very thick paste forms. This is then allowed to set before being cut into squares, diamonds or rolled into balls.
This recipe was described in the programme as a “cheat’s burfi” so if you want to try a more traditional recipe for burfi, then give this one a go. I’m more than happy with this recipe, however. The recipe is a little vague on the cooking of the burfi, however you’ll know when the burfi is ready. The mixture turns from a creamy colour to a pale gold and clumps together around your spoon or spatula. Also, the scent of cardamom becomes more pronounced. Some further advice: turn the mixture out onto a plate once cooked and squidge it out flat so that it cools evenly–I left mine as a big ball and then promptly scorched my hands when I rolled my first piece!
While making the burfi I expected them to taste rather like coconut ice as the ingredients are so similar. However, they’re much more sophisticated than that. Straight from the fridge they’re hard, and not hugely sweet. However, let them come up to room temperature and you’ll have a real treat. The burfi are chewy in the best way, full of gloriously caramelised coconut flavours and the cardamom makes them both earthy and exotic at the same time. The pistachio is there, but very much a background flavour with the coconut and cardamom as stars of the show. I didn’t find these burfi excessively sweet, but your mileage may vary on this point.
Watch out, though… burfi are very more-ish! I found myself sneaking back to the fridge on several occasions for just one more piece…
Coconut cardamom burfi
Source: Raini Singh on Food Safari
250g desiccated coconut
395g can sweetened condensed milk
10 cardamom pods – grind/crush seeds into a powder
handful of pistachio nuts, roughly crushed
Mix 200g of the coconut and the remaining ingredients in a bowl.
Heat a non-stick pan on low heat and add mixture to the pan. Stir over low heat until the mixture starts to dry and rolls easily into a ball. Remove from the heat. Cool for 5 to 10 minutes until cool enough to handle.
Place the remaining coconut onto a plate. Using damp hands, roll the mixture into balls and then roll in coconut to coat. The coconut balls can be refrigerated for up to a week. Bring to room temperature before serving for the best flavour and texture.
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I love the way you speak…”I was but a slip of a lass” and that you use the term “tramp”. It just sounds like I am reading a wonderful book. There are many East Indians where I live so I may try these and share a few with customers.
Being addicted to burfis, I have to say I’m used to the pistachio or cashew nut variety, cut in diamond shapes….but yours look (and sound) gorgeous too!! I don’t know why I haven’t tried making burfis at home, now that I think of it.
I used to get these in Jackson Heights, NYC and they are to die for. I loved visiting that section of the city with all it’s colors, flavors and the best Indian, well, anything in New York.
These look so cute! I’ve never had burfi before
Love the new look!
Also I love burfi too but never knew how to make it so thanks for the recipe. I always thought it would have a lot of ingredients but it seems fabulously simple!
Hi Amber! Thanks very much! That’s a great compliment
I hope your customers enjoy the burfi.
Hi Amrita! The lady who demonstrated it on TV did describe it as a cheat’s version, but it tastes as good as the coconut burfi I remember buying all those years ago. There’s no reason, I suppose, why you couldn’t press the mixture into a well-greased tin and try cutting it into diamonds once it has set…
Hi Erin! Jackson Heights sounds so vibrant! I’ve never been to that part of NYC before, but I’ll have to look it up next time I’m States-side.
Hi Caked Crusader! You should totally give this a try, then! And then find a local Indian deli to feed your new-found obsession with burfi. Very, very addictive…
Hi Lorraine! Thanks
The traditional recipes don’t have many more ingredients than this, but you have to be quite careful with the cooking technique and it takes much longer to prepare. I don’t think I’ll be straying from this particular recipe.
I don’t imagine many visitors to NYC have Jackson Heights on their list, but I encourage everyone to visit. With Indian, Korean and Colombian sections, Jackson Heights is like a whole other world. Be prepared as English is rarely spoken and everywhere you turn is a new way to overload your senses. It is an amazing place.
Your burfi look great. Never tried them myself but they sound delicious, bet they would make great gifts.
Love the style of your new blog
Hi Katie! Thanks
I hadn’t thought about using them as gifts, but you’re right… they would be great. Maybe packaged along with some British coconut ice for tastebud comparison purposes…
They look so pretty!!!
Hi Kate! Thank-you! And so easy to make, too
[...] Coconut Cardamom Burfi [...]
Coconut Cardamom Burfi (indische Süßigkeit)…
Schnell und einfach gemachte Süßigkeit die sowas von unverschämt lecker ist!!!
Kokos-Burfi besteht aus cremig eingekochter Milch/Sahne, Kardamom und Kokosflocken. Ich habe schon mal versucht, Burfi zu machen ( -> hier ganz unten ) und es hat seh…
in south africa we call it rafellos,and it is delicious .i did not knmow the name on the net when i tried to get the recipe but through chance i came upon it very simple to make
Hi ruby! I hope this recipe tastes like what you’re used to. Enjoy!
Stumbled across your blog while googling dessert recipes and what do i see? A coconut Barfi recipe from Food Safari! I saw the same episode and also have blog post about it! http://ishyseats.blogspot.com/2008/10/coconut-nut-barfi-sweet-coconut-balls.html
Your recipes look great! I am looking forward to trying them out
Hi Angela,
Today I made the burfis & came out delicious.
Thanks for the great recipe.
Hi,
The burfi looks very inviting! Stumbled on your site as i was browsing for burfi recipes. Do have a look at my blog My Scrawls when u get time. Would be happy to receive your comments
Hey I happened to come across your site and I studied at the University of Glasgow too! So this post brings back lots of good memories, byres road, great western road.. sigh! I’m going to try your lemon and white chocolate cookie today. Thanks