RUKMINI IYER’S EASY COCONUT BURFI | DIWALI DESSERT
Provided by: Rukmini Iyer
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
Yield: Makes around 20 pieces
Put the coconut into a heavy-based saucepan along with the condensed milk. Using a wooden spoon, stir continuously over a low heat for about 7–10 minutes – the mixture will thicken and get a little hard to stir, so enlist another pair of hands if you need them – you’ll know when it’s done, as it will start to get glossy and come away cleanly from the sides of the pan.
Tip the mixture out into a lightly buttered 25cm shallow round tin, and flatten with the back of a metal tablespoon to just over 5mm thick. Scatter over the coconut flakes, and gently press them down into the surface.
Let the burfi cool for 10 minutes before scoring into diamond shapes, and for a further 30 minutes before cutting the shapes out.
These are lovely slightly warm, but will keep well once cooled in an airtight container for up to a week.