Sweets are always a traditional part of our festival meal. One of the most popular sweets are burfi/barfi .The flavor of a barfi is often enhanced with fruits or nuts. The base ingredient can be coconut, besan/gram flour or even with milk khoya. Coconut burfi is most popular and flavorful burfi. For krishna Jayanthi, DeepavaLI/diwali and for navarathri festivals we do prepare these burfi. Here I have a very tasty Pineapple – coconut burfi recipe for upcoming Navarathri Golu and Deepavali/Diwali festival.

Ingredients:

• 3 cup cut pineapple or  1 pineapple
• 3 cup Organic Sugar
• 4 cup grated coconut
• 2 to 3 TBSP ghee
• Grease the plate with some ghee and keep it ready.

Yields 40 to 45 pieces.

Method:

1. If you taking whole pineapple, Remove the skin. Cut the pineapple into big cubes and keep it ready.
2. Grind the pineapple chunks in a mixer to a fine paste.
3. Transfer the puree to a thick bottom pan .
4. In the same mixer jar pulse the grated coconut once or twice don’t make it fine paste.
5. Add this coconut to the pineapple puree.
6. Add sugar, mix it well. Once the sugar melts, cover it with a lid and let it cook on medium low heat, stir it in between.
7. After 15 to 20 minutes, most of the water evaporates from the mix and it will begin to get thick. Now remove the lid.
8. At this stage add 1 TBSP ghee.
9. Mix it and cook on low flame for few more minutes stir it more often to avoid burning, until the whole mix leaves the pan and add some more ghee.
10. The burfi will be ready to transfer on to a greased plate once it leaves the pan like a ball
11. Transfer the mix on to a plate .
12. spread it evenly and leave it for 1 to 2 minutes.
13. Cut the Pineapple burfi to desired size and shape.
14. Now the pineapple flavored coconut barfi /burfi is ready.