Sunday, January 07, 2007

What blog events do to you... Coconut Bread Burfi


Can you spot me in the picture?

Had it not been for Jihva for Coconut hosted by Ashwini, I would have perhaps never made this Burfi. Why? Because I am not really a dessert person. I mean, I like desserts but I do not really look forward to making them (excluding baked goodies, that is). If you are somebody who has been to my place for lunch or dinner, then you perhaps know that. Although there would be several chutneys and various vegetable preparations in the menu, the dessert would usually be store-bought.

Blog events have changed the scene in my kitchen, though. The urge to make something special and to try out a new recipe for a blog event has resulted in me making various sweets in the last few months. Like I gathered the courage to make Puranpoli only for Jihva for Dal hosted by Sailu. Or like I made Pista Choco Squares only for Jihva for Milk hosted by Vineela.

This time, when Ashwini announced 'Coconut' as the theme, I immediately thought of Undi. And then I said, nah...something new...yes, the event deserves something experiment...
Next moment I was going through all the recipe books on my shelves.
Which one? Which one? Aaaah, this one it's gotta be. Yeah, a Burfi made with coconut and bread(!) that sounds exotic!
So, Coconut Bread Burfi it is. Adapted from the Marathi cookbook 'Annapoorna' by Mangala Barve.

My only problem is that other recipes and foods that I want to blog about never get the chance to see the light of the day. Or they get published some three months after I take the pictures. Like I have made the preparations for at least five posts for my Indian Winter series, but those recipes always have to take a backseat when some event comes up. I hope I get to finish the series while it is still winter here in India (which is just another month or so!).

Anyway, let's proceed to the Recipe for Coconut Bread Burfi for the time being.


Clockwise from top right: White bread slices, grated fresh coconut, whole coconut

Makes 20 (3 cm. X 3 cm.) squares


1 ½ cups grated coconut
1 ½ cups breadcrumbs (from approx. 3-4 slices of white bread without the edges)
1 cup sugar
powder from 5-6 cardamoms
a few strands of saffron (optional)
1 tsp Ghee to grease the dish / Thali


1. Mix all ingredients upto powdered cardamoms in a heavy bottomed pan or a non-stick pan. (I used the latter.) Cook uncovered on a medium flame until the mixture starts moving in a mass when stirred. (This process takes only about 10 minutes. The breadcrumbs play a great role in quickly bringing all ingredients together.) Add saffron strands, if using.
2. Grease a small Thali or a shallow dish with the Ghee.
3. Transfer the coconut-breadcrumbs mixture into the Thali, and spread it evenly. Press it with the back of a bowl to make the surface smooth. Let cool.
4. Once cool, cut the Burfi in desired pieces. You could grease the knife with some Ghee to prevent the mixture from sticking to it.

Serve Coconut Bread Burfi as dessert or offer it to kids as a sweet treat after school. Whoever you serve it to will not guess the ingredients right. I mean the bread in it. At least nobody in my family circle did. :)
You could stretch the guessing game to 10 days, because that's how long it keeps fresh without refrigeration in winter.

Let me now hurry to Ashwini's to ask her to include my post in her round-up now. I know, it's late, but I also know that she is kind. :)


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Asha said...

Yes, I can see you in that stainless steel Pestle and Mortar!:))I bought one from FL,is in my post right now along with my kitchen!Show us your new kitchen Vaish?
Bread coconut burfi is unique,love it.Bring us more!
Happy 2007!:))

Vaishali said...

Hi Detective Asha, you spotted me right. :) Only that the pestle and mortar are made of brass. Maybe it's the light that makes it look different.
As for my kitchen, it's not really new. I have lived in it before. But I could still show it. Lemme see. And hey, Happy 2007 to you too! :)

Ashwini said...

Oh goodie... the burfi is fabulous Vaish. And you are too - thanks for the enthusiasm.
Loveeeed the photo, excellent use of colors - red, green and gold (brass). PS - have added it to the round up

Sia's corner said...

beautiful pic vaishali... the presentation is simple yet eye catching..
happy new yr to u n ur family girl...:)

Cooking Memoir said...

Hi Vaishali,

I can see you in mortar. A new one to me, i have heard only of coconut burfi. How do you make the breadcrumps from the bread? Or did you use just use the bread without the edges.

Happy New Year to you.


Gini said...

Gorgeous! Your pictures are stunning, so is the entry!

Seema said...

Have always loved coconut burfi and addition of bread to it is totally new to me. Loved the pictures too. Thanx a bunch and indeed better late than never buddy. Thanx to JFI, I came to your blog.

Manjula said...

Wonderful recipe and beautiful pictures too. As others have already said..nice shiny brass mirror u have got there.

Nandan said...

wow, the burfi looks great and the photo is very well-taken. IMHO, the coconut burfi tastes the best, just before it is spread out to cool :)

Menu Today said...

Hi Vaishali,
Nice picture.. Thanks for sharing this recipe. New year wishes..

Nandita said...

This was one of the eye-catching pics among the hoards of entries - couldnt make it, was on several vacations - back now!
Lovely recipe, and ofcourse I spotted your reflection on the mortar.
Hope to make the pune trip end Jan, shall keep u posted. Wishing you a beautiful year ahead.

Krithika said...

Lovely recipe and pics !

swapna said...

hai vaishali
burfi is so temting..want to taste,,,


Never heard of existence of such unique combination.

Wish if you could share The Recipe and the Coconut Bread Burfi with all of us. I know all those events are keeping you away from Posts for Indian winter,still...

Tempting as usual.

Meena said...

Wow, this looks very interesting! Like you, I'm not one to get excited over making desserts, but now you;ve tempted me to just try this one out! Happy New Year Vaishali!

Vani said...

I love your pix, Vaishali! So clear and more importantly, very inviting!
Nice recipe there.

Roopa said...

Hi Vaishali,
This is my first comment on your blog. The Burfi looks absolutely delish (and all other posts on your blog)! I have a long list of 70 some recipes to try from JFI Coconut & this burfi will be made in my kitchen soon! Thanks for sharing this unique recipe and wish you a very happy 2007!
- Roopa (

Coffee said...

hey.... I had left a comment over here yest.... but i dont see it here now :( Never mind.... once again..... the pics are beautiful and its a lovely recipe. :)

Vaishali said...

Thanks for accepting my late entry, Ashwini. :)

Thanks, Supriya. A very happy new year to you too!

Usha, I just cut the edges off the bread slices. Then I crushed the slices with my hands. You could also give the slices a whirl in the mixie. It's easier, if the bread is a day old. Hope this helps.

Thanks, Gini. *grin*

I am sure you'll like the Burfi, Seema. Thanks for dropping by. :)

...shiny brass mirror...
I like the way you say it, Manjula. :)

Thanks for the compliments, Nandan. Me too, I like Rawa-Coconut Ladoos the best when they are not Ladoos yet. I like them when the mixture is still warm and soft...yummy... :)

Anonymous said...

This is an interesting bufri. Surprised it doesnt need any liquid to make it come together the way it does. Really looking forward to trying it.

Mahek said...

what a lovely photograph!!!!
i will definetly try this burfi...
so how are you.

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Anonymous said...

I tried ... but somehow it did not stick (and moved as a mass!) :(

well the only difference was bread... I was using "buns" as compared to white bread.

any thoughts?

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