Instant Pot Coconut Burfi Recipe – Cardamom & Ghee Delight

Last Updated on 2 months by Neha Deshmukh

Instant Pot Coconut Burfi Recipe – Cardamom & Ghee Delight

Hey everyone! If you’ve ever craved that melt-in-your-mouth, subtly sweet Indian sweet, burfi, you’re in for a treat. I remember the first time my aaji (grandmother) let me help her make burfi – the aroma of ghee and cardamom filled the entire house, and it was pure magic. Today, I’m sharing a super easy version using the Instant Pot, so you can experience that same magic without spending hours stirring over a hot stove! This Instant Pot Coconut Burfi is a cardamom & ghee delight that’s perfect for festivals, celebrations, or just a sweet little indulgence.

Why You’ll Love This Recipe

This recipe is a game-changer, honestly. It’s incredibly quick – ready in under 10 minutes of active cooking time! The Instant Pot does all the hard work, ensuring a perfectly smooth and consistent burfi every time. Plus, the combination of coconut, cardamom, and ghee is just heavenly. It’s a classic flavor profile that’s comforting and delicious. And let’s be real, who doesn’t love a sweet treat that’s ready in a flash?

Ingredients

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

• 150 grams sugar (about ¾ cup)
• 4 ounces water (about 120 ml or ½ cup)
• 2 ounces ghee (about 57 grams or ¼ cup)
• ½ teaspoon freshly ground cardamom powder
• 150 grams dry finely shredded unsweetened coconut (about 1 ½ cups)
• 85 grams dry milk powder (about ¾ cup)

Ingredient Notes

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

• Ghee Quality: Seriously, good ghee is key. It adds so much flavor! I prefer using a traditional, homemade ghee if possible, but a good quality store-bought ghee works beautifully too.
• Shredded Coconut: Finely shredded is essential here. Coarsely shredded coconut won’t blend as smoothly and will give you a grainy texture.
• Milk Powder: Full-fat milk powder gives the richest, creamiest burfi. You can use skim milk powder, but the texture won’t be quite as luxurious.
• Cardamom: Freshly ground cardamom is a must! The pre-ground stuff loses its aroma quickly. Just a quick grind with a mortar and pestle makes all the difference.
• Sugar Type: Granulated sugar works perfectly fine. Caster sugar dissolves a little faster, but it’s not a deal-breaker if you only have granulated on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the sugar and water in your Instant Pot. Give it a good mix to make sure the sugar starts dissolving.
2. Secure the lid, making sure the valve is set to sealing. Then, set the Instant Pot to high pressure for 6 minutes.
3. Once the cooking time is up, do a quick pressure release. Be careful of the steam!
4. Now, switch the Instant Pot to sauté mode. Add the ghee, shredded coconut, milk powder, and cardamom powder.
5. This is where the magic happens! Stir continuously for about 3 minutes. The mixture will start to thicken and come together, eventually sticking to the bottom of the pot. Don’t worry, that’s exactly what you want!
6. Quickly transfer the mixture to an 8×8 inch pan lined with parchment paper. Use the back of a spatula or another piece of parchment paper to flatten the top.
7. Let it cool at room temperature for about 30-40 minutes, then pop it in the fridge for at least 2 hours to set completely.
8. Once it’s firm, lift the parchment paper to remove the burfi from the pan and slice it into squares. And… enjoy!

Expert Tips

• Don’t walk away! Seriously, the mixture can burn quickly on sauté mode, so stay close and stir constantly.
• Parchment paper is your friend. It makes removing the burfi from the pan so much easier.
• Adjust sweetness: If you prefer a less sweet burfi, you can reduce the sugar by a tablespoon or two.

Variations

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

• Vegan Adaptation: Use plant-based ghee and a plant-based milk powder alternative (like soy or coconut milk powder) for a delicious vegan burfi.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: My friend, Priya, loves adding a pinch of nutmeg along with the cardamom for a warmer flavor. Feel free to experiment!
• Festival Adaptations: This burfi is perfect for Diwali or Ganesh Chaturthi. You can even add a few chopped pistachios or almonds for a festive touch.

Serving Suggestions

This burfi is delicious on its own with a cup of chai. It also pairs beautifully with a glass of cold milk. I love serving it as part of a larger Indian sweets platter during celebrations.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It actually tastes even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

1. Can I make this burfi without an Instant Pot? What are the stovetop instructions?

Absolutely! You can definitely make this on the stovetop. Combine the sugar and water in a heavy-bottomed pan and bring to a boil. Cook until you reach the one-thread consistency (check by dropping a tiny bit of syrup into cold water – it should form a thread). Then, proceed with the recipe as written, adding the ghee, coconut, milk powder, and cardamom.

2. What is the best type of ghee to use for authentic flavor?

Traditionally made ghee, clarified butter, is best. Look for ghee that has a rich, nutty aroma and a golden color.

3. My burfi is too soft. What could have gone wrong?

It likely means the mixture wasn’t cooked long enough on sauté mode. Next time, stir for a full 3 minutes, ensuring it’s sticking to the bottom of the pot.

4. Can I add other nuts or flavors to this burfi?

Definitely! Chopped pistachios, almonds, or even a sprinkle of saffron would be lovely additions.

5. How long does this burfi stay fresh, and what’s the best way to store it?

It stays fresh for up to 3 days at room temperature or a week in the fridge. Store in an airtight container.

6. What is the role of milk powder in this recipe?

Milk powder adds richness, creaminess, and helps bind the burfi together. It’s what gives it that signature smooth texture!