Coconut Burfi

Serves 4

60 mins

150 Kcal

Coconut burfi is one of the traditional Indian sweets made with grated coconut, sugar, and milk, giving a rich melt-in-the-mouth texture. This coconut burfi recipe is simple yet delicious and thus very appropriate for festival celebrations and, indeed, for every kind of occasion. A burfi recipe, coconut burfi, starts with lightly roasting fresh or dried coconut in ghee to enhance its flavour. Now, it dissolves sugar in milk and prepares a syrup; to this syrup, it adds coconut. Here comes the trick to making it a perfect coconut burfi—allowing the mixture to thicken and the sides to leave the pan. Add a pinch of cardamom powder for the extra aroma and flavour. When the mixture reaches the right consistency, spread it evenly in a greased tray and let it set. Cut this coconut burfi into either squares or diamond shapes and sprinkle chopped nuts like almonds or pistachios to add a lovely crunch and a festive touch. This coconut burfi recipe requires very little and is very easily prepared, which makes it one of the ideal homemade sweets. This is a mouthwatering dessert, with sugar so sweet and coconut flavour so rich with just a hint of cardamom. It is perfect as a dessert that can be served after meals but can also very quickly be passed out to the guests at a celebration.

Ingredients required for Coconut Burfi

2 cup fresh coconut
1.5 cup sugar
1 tsp cardamom powder
Ghee

Cooking steps for Coconut Burfi

1
Start with 2 cups of freshly grated coconut. Take care to grate this coconut as fine as possible since the texture of the burfi will depend on how fine this coconut has been grated.
2
Fresh coconut yields softer and tastes better than dry coconut; hence, you should always opt for fresh coconut when you can.
3
Once your coconut is ready, set it aside, as the sugar syrup will follow in the next step.
4
In a pan, add 1.5 cups sugar and half a cup water. Now, let this mixture heat over medium flame, stirring gently till all the sugar is dissolved.
5
This is an important step in your Coconut Burfi, as your sugar syrup forms its base, providing sweetness and binding the coconut together.
6
This is going to take just a few minutes, so observe so that the sugar doesn't caramelise.
7
Now is the time to add the grated coconut. Mix in the sugar syrup with the grated coconut thoroughly so that it gets uniformly coated.
8
Now reduce the flame completely and begin to cook this mixture too. The coconut should be cooked on low heat so that the coconut does not get burnt and also so that the fragrance of the two mixes mingle well together.
9
Stir constantly as the mixture cooks. This step is important to ensure that cooking is even and to prevent sticking to the pan.
10
After about 15-20 minutes, you should see that the mixture begins to thicken and even sticks a little to the pan.
11
Also, the aroma of coconut and sugar will fill your kitchen, and it's very hard not to sneak a small taste!
12
Add the 1 teaspoon of cardamom powder after the mixture has thickened well.
13
The fragrant spice gives a deep flavour to Coconut Burfi, along with the sweetness of coconut and sugar.
14
Mix it well in the thickened mixture so that it is distributed evenly.
15
Grease a plate with a little ghee. This way, the preparation of the burfi will not stick to the plate while it is setting.
16
Pour the coconut mixture onto the prepared plate and spread it evenly on the plate using a spatula.
17
Pour in a required thickness as you like, but often a half-inch thickness of burfi is perfect for easy cuts.
18
Now, it's time for the Coconut Burfi to be cooled and set. Let it sit in the room for a few hours until it becomes firm.
19
The setting time would depend on the humidity in your kitchen so that it might take a couple of hours. When ready to cut, the burfi would feel firm but soft in the middle.
20
Once set completely, you can now cut up the Coconut Burfi. Cut it into squares or diamond shapes as you prefer.
21
Slice it as thin or thick as you like to suit guests or personal indulgence.
22
Presenting your homemade coconut burfi on the table! It can be consumed fresh or kept in an airtight container for a few days.
23
So strong is the beauty of this delight that it not only satisfies your sweet tooth but it also brings tropical flavours of coconut into your kitchen.
24
This recipe of coconut burfi is perfect for festive celebrations or simply a delightful dessert recipe that is sure to be a hit when tasted by everyone.
25
Enjoy your sumptuous cuisine, which disappears fast when served at parties!

Shop Ingredients

Sugar (1.5 cup)

247

275

269

267

Ghee

393

316

314

570

719

652

617

375

150

Cardamom Powder (1 Tsp)

237

359

399

266

FAQs

How can I make Coconut Burfi soft and moist?

Using freshly grated coconut instead of desiccated coconut makes the Coconut Burfi soft and moist. With fresh coconut, the natural oils and moisture are retained in the burfi. If you overcook the mixture, it will spoil as well; hence do not let the sugar syrup become a two-string consistency, and while the coconut mixture begins to leave the sides of the pan, cease the heating process. You can add some milk or condensed milk that helps enhance the softness of the burfi.

Can I make Coconut Burfi with desiccated coconut?

Yes, you can do desiccated coconut if fresh coconut is not available. The only problem is that desiccated is drier than fresh coconut, so you may need to adjust the liquid content in your mixture. You can add a few tablespoons of milk or water so the coconut can hydrate. Using condensed milk also helps in binding the mixture without making it hard. Do be very careful while cooking the mixture since desiccated coconut burns faster compared to fresh coconut.

How long can you keep Coconut Burfi? And how should you store it?

Coconut burfi can be stored at room temperature in an airtight container for up to 3-4 days. If you want it for longer, just keep it in the refrigerator; it can be stored for up to a week. Storing it in the fridge, layer the pieces with parchment or wax paper to avoid sticking them together. While refrigerating burfi, it's best to have it at room temperature to enjoy the best texture for serving.