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Vinusha Muturamalingam is only 10-year-old, but she is already a pastry chef at her own bakery. In the new program Vinusha will reveal the secrets of making Coconut Burfi.

  • 1 grinded coconut without skin
  • 3 cups Sugar
  • 2 tbsp Water
  • 1 tbsp Ghee

On the flame, keep the pan on stove, it is hot now.
Now add Sugar, add water as if the sugar is drowning, mix it well. You need not get one string consistency, you need to dissolve the sugar. The sugar is dissolved, once you see the bubble – add the fresh grinded coconut. Mix it well. It will take 10 -15 minutes to cook.

When you are doing some sweet recipes, make sure you use a non-stick pan. Now add the ghee, water has reduced now, it needs few more minutes to get the correct consistency. Now it is ready. To check this take some water and add the mixture into the water. If you can form a ball, then it is ready.

Now switch off the flame, take one square tray, grease it with some ghee and pour the batter and level it. Once it is cooled down a little bit, draw lines and cut in to pieces. Take it out for platting. Transfer the coconut burfi to plate, now super-duper coconut burfi is ready.