Go Back
Print Recipe

Coconut Burfi

Coconut burfi is a scrumptious Indian traditional sweet delight found in every part of India and savoured equally for every occasion to please your sweet cravings.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: Indian
Servings: 15 to 20 pieces depending on cut size
Author: Padma

Ingredients

  • 2 cups grated coconut
  • 2 cups sugar
  • ¼ cup water
  • ¼ cup of whole milk
  • 1 teaspoon ghee
  • ¼ teaspoon cardamom seeds powdered

Instructions

  • Break apart the coconut and scrape out the white meat. Peel out coconut’s brown skin.
  • Grate it or cut coconut meat into small cubes and blend in a mixer.
  • Grease a tray with few drops of ghee or spread a butter paper in the tray.
  • Heat sugar and water in a heavy bottomed pan over medium heat and boil till you get a two-thread consistency.
  • Reduce the heat and add shredded coconut, milk and stir continuously till all the moisture is gone. In 10 to 15 minutes, the mixture will thicken and will come away from the sides of the pan.
  • You can add one teaspoon of ghee at this stage to enhance the flavour of the burfi but it is purely optional.
  • Finally add cardamom powder, mix well and transfer the mixture to the greased plate and flatten with a spatula keeping half an inch height.
  • Run a knife to cut the into desired shape before it hardens. Garnish with your favourite dry nuts.
  • Once it completely cools, separate the pre-cut pieces.
  • Store coconut burfi in an airtight container and refrigerate for about 2 weeks or enjoy immediately.

Notes

To get pure white burfi, use only white part of the coconut. Do not use the brown bottom layer of the coconut that mates with the shell.
The consistency is very important. If overcooked, it will harden and crumble. In that case just sprinkle some water over the crystallised mixture and stir over medium heat for about 2 minutes and remove.
The time taken to get the end consistency depends on the pan thickness, heat and moisture in coconut.
You can use part milk and part water or it can also be made just with water. The burfi with milk will be richer in taste.
You can also use frozen coconut but just thaw it before using.
If you want to reduce sweetness, you can reduce sugar quantity at the most by half a cup, reducing further will not yield the right consistency.