Coconut~Pecan Burfi
It’s so cold outside today, the brain prefers to stay numb rather than focus on work. The weather will remain frigid all this week, and there is also snow forecast for tomorrow. Houston’s is really mild compared to what Northeast and Midwest US are facing right now. Winter is really too much this year and spring can’t come soon enough!
Even in this bitter cold weather, we get great quality fresh coconuts, thanks to local Asian and Mexican shops in Houston. With those fresh coconuts, we prepared coconut-pecan burfis for a friend’s birthday celebration last weekend.
You remember the pecans I gathered from neighborhood pecan trees last October? I had no idea before about how time-consuming the pecan shelling process can be. The first attempt was a test for my patience. Now I keep the breaking and shelling pecan nuts to need to bake basis and only for special occasions. And, I had to shell some more, patiently for this preparation.
The dessert idea started with plain coconut burfi, then we thought why not buddy up the coconut with pecans. The combination was a success and they made a darling duo in burfis. Coconut-Pecan burfis are wonderful dessert for special occasions. Give a try.
Fresh Coconut and Home-Shelled Pecans
(makes about 20 to 24, 1×1-inch sized burfis)
Ingredients Preparation:
- Break two coconuts open. Save the coconut water to sip later. Grate the white part inside with a coconut grater. We need 4 cups of fresh grated coconut for this recipe.
- Add one cup of pecans to a food processor or mixer and coarsely crush the pecans tiny pieces.
- Open four cardamom pods and shell the seeds in a mortar. With a pestle, crush the seeds to fine powder.
- Take three and half cups of cane sugar in a bowl.
- Apply a tablespoon of melted ghee to a flat tray (to pour the burfi mixture).
Burfi Preparation:
- Combine two cups of water and the sugar in a heavy-bottomed, big vessel and place over moderate heat. Stir until the sugar dissolves completely and then raise the heat to gently boil until sugar reaches “soft-ball consistency”. To know the right consistency – do the cold water candy test. Take quarter cup of water in a small bowl, add few drops of sugar syrup to water. When the syrup holds its shape and doesn’t dissolve in the water (softball), then it is at the right consistency.
- Add the grated coconut and pecan pieces to sugar syrup when the syrup is ready. Keep the heat on medium and cook, stirring continuously to prevent the mixture from sticking to the bottom of the pan. In about 10 to 15 minutes, the mixture will start to firm up and come away from the sides of pan easily – this is the signal to turnoff the heat. Stir in cardamom powder and immediately pour the mixture on a flat, ghee applied tray. Level it evenly with a spatula, and cut into squares. Let cool.
- When the burfi is thoroughly cool, cover the tray with another tray. Reverse and gently tap to loosen the pieces. Separate the squares and store them in a container. Coconut-Pecan burfi will stay fresh up to two weeks.
Coconut and Pecan ~ The Best Buddies for Tasty Burfis
oh lovely, never heard of coconut and pecan flavors together
Wonderful and delicious combination.. looks absolutely tempting.. Awesome shots too.. Do visit my space when you have some time.. Thank you 🙂
Wow!!! Another great combo. I need to try this pecan + coconut idea soon.
On a side note, I’m J of that coconut. Been having bad luck with coconuts lately. Blame the weather!!
Lovely Combo!!!!
Very innovative desert.
It is feezing out here and we had no power for almost six hours. It was fun driving on the icy roads though.
Burfi looks great, addition of Pecans makes it interesting.
We have been in sub zeroes for quite sometime now (a typical winter for us though!)and a gr8 combo for the wintry days!!
Oh my loves these cuties… Ok now i am all set to do this and replace with cashews!!
Indira – I would really like to give this a try. I hope it isn’t blasphemous to ask this question on your page – can this be done using frozen coconut? If yes, what adjustments/modifications will I have to make to the measurements?
Arathi: Good quality, frozen coconut is fine too. 🙂
No adjustments are needed. Just follow the cup measurements ( for 4 cups grated coconut+1 cup pecans = three and half cups of cane sugar).
Looking forward to reading your feedback.
-Indira
hey Indira,
thank u so much for the picture..i love the way u take pics..plz keep post the pics..that will be more interesting for us to do at home..i love your cooking very much from 2006…
A very unique combination of 2 of my favorite ingredients made into a burfi. Will give it a try soon.
Yummy.. Pecan is something I never used in anything but salads. I would love to try this.
These look so yumm, Indira.
Read about the snow storms and saw a video sent by my brother in law from Chicago. Lots of snow there.
It has started getting warmer in Bombay. And am heading to Madras for a wedding, dont know how hot it will be there.
Hi Indira, longing to see Kittaya, hope he is fine! Happy new year!!
Thanks, Sandhya. Wishes to you too.
Kittaya is doing wonderful, he looks happy and healthy. Will publish a photo next weekend.
-Indira
Indira,
I am a big fan of your website and earlier the blog. Love your presentation and simple and homely recipes. I have just started blogging and have to say that you have been a big inspiration!
Lovely!!, I absolutely love any sweets with fresh coconut in them. I would love to try this out. I am planning to throw in a few almonds as well. Can we just process coconut pieces in a mixer instead of grating them?