Show me a single South Indian who does not like Coconut Burfi or coconut fudge. I bet there they are rare. The moment I saw these bars on the KAF web site, I knew I would love them. You could use cardamom in place of vanilla to get the same flavor as the traditional coconut burfi.
One year back - Cake Decorating Basics Part - 9
Two years back - Cake Decorating Basics Part - 3
Adapted from - King Arthur Flour
Ingredients:
All purpose flour - 1 1/4 cups
Sugar - 3/4 cup (See Notes)
Light Corn syrup - 1 TBSP
Vanilla - 1 tsp
Coconut oil - 1/3 cup (Or canola oil)
Flaked coconut - 1 1/2 cups (I used sweetened)
Salt - 1/4 tsp
Baking powder - 3/4 tsp
Method:
Preheat the oven to 350 F. Lightly grease a 9 X 13" pan with vegetable oil spray. In a bowl, whisk together oil, vanilla, corn syrup. Set aside. In another bowl, whisk together the remaining dry ingredients. Pour the wet into dry and mix. It will be crumbly. Dump the crumbly mixture on to the pan and press them firmly. Firmer you press, better looking your bars will be when they come out of the oven. Bake for 15 - 18 minutes or until lightly browned at the edges.
Original recipe had the chocolate topping on to this crust. I didn't use that part.
Notes:
You could use just 1/2 cup sugar if you are using sweetened flaked coconut. If you like a little chewier bar, try baking in a 9" or 8" square pan. These are crispy and almost crumbly bars.
25 days of the Bake-A-Thon are done. 6 more to go. My fellow bloggers doing this are - Preethi, Veena, Priya.
Linking it up to Kid's delight - Vegan and egg less bakes hosted by Priya, started by Srivalli.
Enjoy.
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One year back - Cake Decorating Basics Part - 9
Two years back - Cake Decorating Basics Part - 3
Adapted from - King Arthur Flour
Ingredients:
All purpose flour - 1 1/4 cups
Sugar - 3/4 cup (See Notes)
Light Corn syrup - 1 TBSP
Vanilla - 1 tsp
Coconut oil - 1/3 cup (Or canola oil)
Flaked coconut - 1 1/2 cups (I used sweetened)
Salt - 1/4 tsp
Baking powder - 3/4 tsp
Preheat the oven to 350 F. Lightly grease a 9 X 13" pan with vegetable oil spray. In a bowl, whisk together oil, vanilla, corn syrup. Set aside. In another bowl, whisk together the remaining dry ingredients. Pour the wet into dry and mix. It will be crumbly. Dump the crumbly mixture on to the pan and press them firmly. Firmer you press, better looking your bars will be when they come out of the oven. Bake for 15 - 18 minutes or until lightly browned at the edges.
Original recipe had the chocolate topping on to this crust. I didn't use that part.
Notes:
You could use just 1/2 cup sugar if you are using sweetened flaked coconut. If you like a little chewier bar, try baking in a 9" or 8" square pan. These are crispy and almost crumbly bars.
25 days of the Bake-A-Thon are done. 6 more to go. My fellow bloggers doing this are - Preethi, Veena, Priya.
Linking it up to Kid's delight - Vegan and egg less bakes hosted by Priya, started by Srivalli.
Enjoy.
Coconut bars look delicious and yummy.
ReplyDeleteDeepa
Hamaree Rasoi
I make this on stove top. Love this baked version
ReplyDeleteLooks like baked coconut burfi, yum yum..
ReplyDeleteGood one, Champa!
ReplyDeletecoconut burfi looks yummy
ReplyDeleteYes rarely anyone can say no to coconut barf...this looks great!
ReplyDeleteI just made these. Very easy to make, and very tasty! I used honey in place of corn syrup, sweetened coconut flakes, and 1/2 cup sugar. Thank you!
ReplyDeleteJyothi,
DeleteThank you so much for the feedback. I am glad you liked them.
I'm back to add a note - these should be cut into shapes when they are still warm. I never made barfi-style sweets before, so I didn't know that they harden after cooling (duh!). Well, they were difficult to cut after cooling, so I just broke into bite size pieces. No harm done, because these are so tasty no one will notice the shapes!
ReplyDeleteJyothi,
DeleteThanks for the tip. I have a huge knife and I had no problems getting them cut. Having said that, it did crumble here and there while cutting so, your tip is a good one to cut when still warm.