Hindus across India and abroad are gearing up for one of their most significant festivals – Janmashtami on 24th August 2019 to commemorate the birthday of Lord Krishna. Lord Krishna is the eighth incarnation of Lord Vishnu. According to Hindu calendar, Lord Krishna was born at midnight on the eighth day of Krishna Paksha in the month of Shravana.

Each year the festival is celebrated with much fervour and enthusiasm. Prasad or naivedyam plays an important role in the prayers during Janmashtami puja. Of all the prasads prepared during this pious day, coconut burfi is considered to be one of the tastiest prasads.

Coconut burfi is a falahari sweet which is often relished during fasts like Shivratri, Navratri and Janmashtami. It is high in nutrients being loaded with lots of nuts and dry fruits. This burfi is popularly prepared in Northern India, especially Uttar Pradesh, Punjab, Haryana and Delhi on Krishna Janmashtami.

There are many different ways to make this sweet. Here is one of the recipes which is made by using thick sugar syrup, evaporated milk solids (khoya), dry coconut and other dry fruits. It is simple to make at home.

Serves: 6-8

Preparation time: 45 minutes

Cooking time: 30 minutes

Ingredients:

Full cream milk: 2 litres

Grated dry coconut: 100 grams

Refined sugar: 200 grams

Water: 200 ml

Makhana: 1 cup (coarsely ground)

Melon seeds: 1 tbsp

Cashews: 1 tbsp (coarsely chopped)

Almonds: 1 tbsp (coarsely chopped)

Raisins: 2 tbsp

Green cardamom: 4-5

Pure ghee : 2 tbsp

Method

First prepare khoya. Boil two litres of full cream milk in a thick bottom pan. Once a boil comes on high fame, simmer the milk on medium low flame for 45-60 minutes stirring frequently until it reduces to one-fourth of its original quantity that means it thickens and turns into solid form. Turn off the flame and transfer the khoya in a plate to cool. Two litres of full cream milk will give around 200 grams of khoya. Prepare sugar syrup. Boil 200 ml of water and 200 grams of sugar mixing them together on high flame. Simmer on medium low flame for 10 to 15 minutes after a boil comes. The sugar syrup will start making two strings when you cool its few drops and stretch them between your thumb and finger. If two strings do not form on stretching the sugar syrup drop that means you have to cook the syrup for some more time until two threads are formed on stretching. Turn off the flame and keep the sugar syrup aside. Heat ghee in a big pan. Add melon seeds. When they start to crackle, add chopped cashews and almonds. Saute until they change light golden in colour. Add coarsely ground makhanas, grated dry coconut and powdered green cardamom seeds. Saute for ten minutes on low flame. Add sugar syrup and grated khoya and mix all ingredients well. Keep stirring on medium-low flame until the sugar syrup is completely absorbed by the mixture. Grease a big plate with pure ghee. Transfer the prepared burfi mixture on the plate and spread it uniformly. Flatten it with a spatula to give a smooth top surface. Keep aside for three hours to solidify. Cut into desired burfi shape and store in an airtight box. You can relish this burfi for 15 days if kept in refrigerator.Try this pure home-made sweet. It is one of the simplest and traditional sweet recipes made on auspicious occasions and religious Hindu festivals.