Indian
👍 Beginner Friendly
15 mineasy
IndianDessert
Recipe Story
origins & traditionsCoconut Burfi is a beloved traditional sweet from South India that showcases the natural sweetness and texture of fresh coconut. Made with just a handful of ingredients including freshly grated coconut, sweetened condensed milk, sugar, and aromatic cardamom, this confection strikes the perfect balance between creamy and chewy. The cooking process transforms simple ingredients into a dense, fudge-like treat that is cut into diamond or square shapes. Often prepared during festivals like Diwali and special occasions, Coconut Burfi is also enjoyed as an everyday sweet treat with afternoon chai. The addition of ghee gives it a rich, melt-in-your-mouth texture, while cardamom provides a subtle aromatic finish. This recipe yields perfectly set burfi that holds its shape yet remains tender and never dry.
Instructions
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Grease an 8-inch square pan with ghee and set aside. Line with parchment paper for easy removal if desired.
In a heavy-bottomed pan or kadhai, add the grated coconut and cook on medium heat for 3-4 minutes, stirring constantly until it dries out slightly and becomes aromatic.
Add the condensed milk and sugar to the coconut. Mix well and continue cooking on medium-low heat, stirring continuously to prevent sticking.
After 8-10 minutes, add the ghee and cardamom powder. The mixture will start to thicken and pull away from the sides of the pan.
Continue cooking for another 10-12 minutes, stirring constantly, until the mixture becomes very thick and forms a mass that leaves the sides of the pan cleanly. Test by dropping a small amount in cold water - it should form a soft ball.
Immediately transfer the mixture to the greased pan and spread evenly using a greased spatula or the back of a spoon. Work quickly as the mixture sets fast.
While still warm but firm enough to hold shape (about 5 minutes), score the surface into diamond or square shapes using a sharp knife. You can garnish with sliced pistachios or almonds if desired.
Allow to cool completely at room temperature for 2-3 hours until fully set. Once set, cut along the scored lines and separate into individual pieces.
Store in an airtight container with parchment paper between layers to prevent sticking.
Coconut Burfi
4.4 (29)
A rich and creamy coconut fudge made with fresh coconut, condensed milk, and cardamom. This classic sweet melts in your mouth and is perfect for celebrations or everyday indulgence.
medium
40 min
12 servings
Ingredients
0 of 6 checked
Main Ingredients
- 3 cups coconut, freshly grated
- 1 cups milk, sweetened condensed
- 1/2 cups honey, granulated sugar can substitute
- 3 tablespoons butter, ghee preferred
Spices
- 1 teaspoons cinnamon, ground cardamom
For Greasing
- 1 tablespoons butter, for greasing pan
Chef Tips
expert advice•Chef Notes: Use fresh coconut for best results - frozen grated coconut works well too but drain excess moisture.
•The key to perfect burfi is constant stirring to prevent burning and achieve the right consistency.
•Do not undercook as the burfi will be too soft and sticky.
•The mixture should pull cleanly from the pan sides.
•If overcooked, the burfi will be too hard and crumbly.
•For variation, you can add a few drops of rose water or saffron strands soaked in warm milk.
•Toasted cashew pieces or almonds can be folded in before setting.
•The burfi tastes even better the next day as flavors meld together.
•For a festive touch, top with edible silver leaf (varak).
•If the mixture becomes too thick to spread, you can microwave it for 10-15 seconds to soften slightly.
