Coconut Burfi Recipe – Easy Indian Sweet with Condensed Milk

Last Updated on 4 months by Neha Deshmukh

Coconut Burfi Recipe – Easy Indian Sweet with Condensed Milk

Hey everyone! If you’re craving a little sweetness and a taste of India, you have to try this Coconut Burfi recipe. It’s seriously one of the easiest Indian sweets to make, and it’s always a huge hit. I first made this for Diwali a few years ago, and it’s been a family favorite ever since. It’s perfect for festivals, celebrations, or just a little something special with your evening chai.

Why You’ll Love This Recipe

This Coconut Burfi is a dream for a few reasons. First, it requires minimal ingredients – seriously, just a handful! Second, it comes together in under 15 minutes (plus chilling time, of course). And third, it’s unbelievably delicious. The sweet, nutty coconut combined with the fragrant cardamom is just heavenly. It’s a classic Indian sweet for a reason!

Ingredients

Here’s what you’ll need to make this delightful burfi:

• 4 cups dry shredded coconut (about 200g)
• 14 oz sweetened condensed milk (about 400g)
• ?? tsp cardamom powder (about 1/2 – 1 tsp, adjust to taste)
• ?? tsp butter or ghee (for greasing)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Quality of Condensed Milk: This is key! A good quality, thick condensed milk will give you the best texture. Some brands are runnier than others, so keep an eye on that.
• Freshness of Coconut: Freshly shredded coconut is amazing if you can get it, but good quality dry shredded coconut works perfectly well. Make sure it doesn’t smell stale.
• Cardamom Variety: You have options here! Mysore cardamom is known for its intense aroma, while green cardamom is a bit more common and has a slightly milder flavor. I personally love using a mix of both! Don’t be shy with the cardamom – it really makes the burfi sing.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. Heat a non-stick pan on medium flame. Add the shredded coconut and dry roast it for a few minutes. You want it to become fragrant and lightly toasted, but be careful not to brown it! Keep stirring to prevent burning.
2. Pour in the sweetened condensed milk and cardamom powder. Now, it’s time to get stirring! Mix everything really well, making sure the coconut is evenly coated in the condensed milk.
3. Continue stirring continuously for 2-3 minutes. The mixture will start to thicken and come together. This is where your arm gets a little workout, but it’s worth it! You’ll know it’s ready when it forms a cohesive mass and starts pulling away from the sides of the pan.
4. Turn off the heat. Lightly grease a flat tray or plate with a little butter or ghee. This will prevent the burfi from sticking.
5. Transfer the coconut mixture to the greased tray and flatten it evenly using a spatula. You can make it as thick or thin as you like, depending on your preference.
6. Refrigerate for at least 1 hour, or until completely set. Patience is a virtue here!
7. Remove from the fridge and cut into squares or diamonds using a sharp knife. A little warm water on the knife can help with clean cuts.
8. Serve at room temperature and enjoy! Leftovers can be stored in an airtight container in the refrigerator.

Expert Tips

• Don’t walk away from the pan while roasting the coconut or stirring the mixture! It can burn quickly.
• If the mixture seems too dry, add a tablespoon of milk. If it’s too wet, cook for a minute or two longer.
• For a smoother burfi, you can pulse the roasted coconut in a food processor for a few seconds before adding the condensed milk.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the condensed milk for full-fat coconut cream and use maple syrup to sweeten. Adjust the amount of maple syrup to your liking.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Feel free to adjust the amount of cardamom. A pinch of nutmeg or saffron also adds a lovely flavor. My friend loves adding a tiny bit of ginger powder!
• Festival Adaptations: During Diwali, I like to add a few chopped pistachios and almonds for extra richness. For Holi, a sprinkle of edible color makes it extra festive.

Serving Suggestions

Coconut Burfi is delicious on its own, but it’s also lovely with a cup of masala chai or a glass of cold milk. It’s a perfect little treat to enjoy any time of day.

Storage Instructions

Store leftover Coconut Burfi in an airtight container in the refrigerator for up to a week. It might get a little firmer in the fridge, so let it sit at room temperature for a few minutes before serving.

FAQs

Let’s answer some common questions!

• How do I prevent the burfi from becoming too hard? Don’t overcook the mixture. It should be thick and cohesive, but not dry.
• Can I use desiccated coconut instead of shredded? Yes, you can, but the texture will be slightly different. Shredded coconut gives a more fibrous texture, while desiccated coconut is finer.
• What is the best way to cut the burfi neatly? Run a sharp knife under warm water before each cut. This will help it glide through the burfi cleanly.
• How long does Coconut Burfi stay fresh? It stays fresh in the refrigerator for up to a week.
• Can I add other nuts or flavors to this burfi? Absolutely! Feel free to experiment with chopped pistachios, almonds, cashews, or even a little rose water.

Enjoy making (and eating!) this delicious Coconut Burfi. Let me know how it turns out in the comments below!