Coconut Burfi

Karla Everett


Burfi is an Indian and Pakistani sweet. It is generally heated until the milk solidifies and is then placed in molds of different shapes - diamond, square or sometimes round.
Coconut Burfi is a popular Indian sweet made of pure fresh coconut. It is easy to make and less expensive as it does not require much of ghee. This Burfi is made during Diwali "The Festival of Lights".


got this recipe and pic. from :

pinch tips: How to Cream Butter & Sugar




1/2 c
desiccated unsweetened coconut (fresh coconut can also be used)
2/3 c
milk ( whole milk or condensed milk can be used) 
1/3 tsp
tsp cardamom powder 
4 Tbsp
sugar (add more sugar if you want more sweetness) 
coarsely crushed almonds 
a few strands of saffron(mixed in 2 tsp of hot milk) 
1/2 tsp
tsp ghee (can substitute with clarified butter or vegetable oil )

Directions Step-By-Step

Heat the ghee and add the dessicated coconut. Saute it well for 2 minutes. Do not allow it to turn brown. 
Add the milk, cardamom powder, almonds, saffron and sugar.Allow it to boil. Stir it once in a while till it thickens and becomes dry and firm (like a fudge consistency) but still soft. 
Pour into a plate already greased with a little ghee and with a flat spoon roll and pat out evenly in the plate. Cut it into diamond shaped pieces and let it cool. Do not remove it from the plate. 
After it is completely cooled, put it in the refrigerator so that it sets in firmly and doesn't break. 
Remove after 5-6 hours. Coconut Burfi is ready to eat.

About this Recipe

Hashtag: #coconut