Coconut Burfi Recipe – Easy Indian Sweet with Condensed Milk & Cardamom

Last Updated on 3 months by Neha Deshmukh

Coconut Burfi Recipe – Easy Indian Sweet with Condensed Milk & Cardamom

Hey everyone! If you’re looking for a sweet treat that’s surprisingly easy to make, you’ve come to the right place. This Coconut Burfi recipe is a family favorite – I first made it years ago trying to recreate my nani’s (grandmother’s) version, and it’s been a hit ever since! It’s perfect for festivals, special occasions, or just when you need a little something sweet with your chai.

Why You’ll Love This Recipe

This Coconut Burfi is seriously addictive. It’s creamy, subtly sweet, and bursting with the aroma of cardamom. Plus, it comes together in under 15 minutes – seriously! No complicated techniques or hours of stirring required. It’s a fantastic recipe for beginner cooks and seasoned sweet-makers alike.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 14 oz (approx. 400g) sweetened condensed milk
• 2 cups (approx. 200g) desiccated coconut
• 3 cardamom pods
• ?? teaspoon vanilla extract
• Remaining ?? cup (approx. 50g) desiccated coconut, for rolling

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Desiccated Coconut: Types & Quality

You’ll want to use unsweetened desiccated coconut for this recipe. It comes in different grades – fine and coarse. I prefer fine, as it gives a smoother texture to the burfi. But coarse works just fine too, it will just have a little more texture.

Sweetened Condensed Milk: Choosing the Right Kind

Full-fat sweetened condensed milk is best for richness and texture. Lower-fat versions can work, but the burfi might be a little less creamy. Make sure it’s sweetened condensed milk, not evaporated milk! That’s a common mistake.

Cardamom: Fresh vs. Ground & Regional Variations

Freshly ground cardamom is always best! Lightly crush the pods to release the seeds, then grind them using a mortar and pestle or a spice grinder. If you’re short on time, good quality ground cardamom works too – about ½ teaspoon will do. Cardamom use varies regionally; some prefer a stronger cardamom flavor, so feel free to adjust to your liking.

Vanilla Extract: Enhancing the Flavor

Vanilla extract enhances the overall flavor profile. It’s subtle, but it really makes a difference. A good quality vanilla extract is worth the investment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by heating the sweetened condensed milk in a thick-bottomed pan over low-medium heat. This prevents scorching.
2. Add the 2 cups of desiccated coconut and mix well to combine everything.
3. Now, the patience part! Cook the mixture, stirring constantly, until it thickens and starts to pull away from the sides of the pan. This usually takes about 5-8 minutes.
4. Once it reaches that stage, stir in the vanilla extract and the ground cardamom. The aroma will be incredible!
5. Remove from heat and let the mixture cool slightly – just enough to handle comfortably.
6. Grease your hands lightly with oil (coconut oil works great!). Take a small portion of the mixture and shape it into a lemon-sized ball.
7. Roll each ball in the remaining desiccated coconut, ensuring it’s coated evenly.
8. Repeat until all the mixture is used.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Coconut Burfi:

Achieving the Perfect Burfi Texture

The key is to cook the mixture until it reaches the right consistency. It should be firm enough to hold its shape but still slightly soft.

Preventing Sticking During Cooking

Use a good quality, heavy-bottomed pan. And don’t stop stirring! Constant stirring prevents the mixture from sticking and burning.

Tips for Shaping Uniform Burfi Balls

Greasing your hands well is crucial. If the mixture is too sticky, chill it in the fridge for 10-15 minutes before shaping.

Variations

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

Vegan Coconut Burfi

Substitute the condensed milk with a vegan condensed milk alternative (made from coconut or cashew). It works beautifully!

Gluten-Free Coconut Burfi

This recipe is naturally gluten-free! Just double-check that your vanilla extract is also gluten-free if you have a severe allergy.

Spice Level Adjustments (Adding Chili Powder)

My friend, Priya, loves a little kick in her burfi! Add a pinch (⅛ teaspoon) of chili powder along with the cardamom for a subtle heat.

Festival Adaptations (Diwali, Holi)

During Diwali, I like to add a few strands of saffron to the mixture for a beautiful golden color and a luxurious flavor. For Holi, you could use natural food coloring to make brightly colored burfis!

Serving Suggestions

Coconut Burfi is delicious on its own, but it’s even better with a cup of hot chai or a glass of cold milk. It’s also a lovely addition to an Indian sweets platter.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. They actually taste even better the next day as the flavors meld together!

FAQs

Got questions? I’ve got answers!

What is Burfi?

Burfi is a traditional Indian sweet made from milk solids, sugar, and flavorings. There are many different types of burfi, but coconut burfi is one of the most popular.

Can I use fresh coconut instead of desiccated coconut?

You can, but it’s a lot more work! You’ll need to grate the fresh coconut and then squeeze out all the excess milk. Desiccated coconut is much more convenient.

How do I know when the mixture is cooked enough?

The mixture will thicken and start to pull away from the sides of the pan. It should also form a soft ball when you try to roll it between your palms.

My burfi is too soft, what went wrong?

You likely didn’t cook the mixture long enough. Next time, cook it for a few more minutes until it reaches the right consistency.

Can I add nuts to this recipe?

Absolutely! Chopped almonds, pistachios, or cashews would be delicious additions. Add them along with the vanilla extract and cardamom.

How long does Coconut Burfi stay fresh?

Properly stored in an airtight container, Coconut Burfi stays fresh for up to a week at room temperature, or up to two weeks in the refrigerator.