Authentic Coconut Besan Burfi Recipe – Traditional Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Authentic Coconut Besan Burfi Recipe – Traditional Indian Sweet

Okay, let’s be real. There’s something magical about a perfectly made burfi. It’s the kind of sweet that just melts in your mouth, and instantly feels like a warm hug. This Coconut Besan Burfi is a classic for a reason – it’s rich, subtly sweet, and surprisingly easy to make once you get the hang of it. I remember the first time I attempted this; it wasn’t pretty! But trust me, with a little patience, you’ll be enjoying this traditional Indian sweet in no time.

Why You’ll Love This Recipe

This recipe isn’t just about a delicious treat; it’s about connecting with tradition. Coconut Besan Burfi is a staple in many Indian households, especially during festivals. It’s a relatively quick sweet to make (perfect when guests are on their way!), and the combination of coconut and besan is just divine. Plus, who can resist a little ghee? Seriously.

Ingredients

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

• 1 cup coconut scraped (approximately 100g)
• 1 cup gram flour (besan) (approximately 90g)
• 1 cup milk (240ml)
• 1 cup ghee (Clarified butter) (225g)
• 2.75 cups cane sugar (Gur/Jaggery) (approximately 550g)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Coconut Scraped: Fresh vs. Dried & Regional Variations
Freshly scraped coconut is best, hands down. It gives the burfi a lovely aroma and texture. But, if you’re short on time, unsweetened desiccated coconut works well too. In some regions, people add a touch of cardamom to the coconut itself for extra fragrance.

Gram Flour (Besan): Roasting for Flavor
A quick dry roast of the besan before using it can really elevate the flavor. Just roast it in a pan for 5-7 minutes on medium heat, stirring constantly, until it smells fragrant. Be careful not to burn it!

Ghee (Clarified Butter): The Importance of Quality
Ghee is the heart and soul of many Indian sweets. Using good quality ghee makes all the difference. It adds a richness and flavor that you just can’t replicate.

Cane Sugar (Gur/Jaggery): Alternatives & Flavor Profile
Traditionally, this burfi is made with cane sugar (gur or jaggery). It gives it a beautiful caramel-like flavor. You can use regular sugar if you prefer, but the taste will be slightly different. If using jaggery, make sure to strain it well to remove any impurities.

Milk: Full Fat vs. Low Fat – Impact on Texture
Full-fat milk will give you a richer, creamier burfi. Low-fat milk can be used, but the texture might be slightly drier.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a deep pan, combine the coconut scraped, gram flour, milk, ghee, and cane sugar. Mix thoroughly until everything is well blended. No lumps allowed!
2. Grease a thali (a large, flat tray) or any similar flat tray with ghee. This is crucial to prevent the burfi from sticking. Trust me on this one.
3. Now, the patience part. Cook the mixture over medium heat, stirring constantly. This is where your arm gets a workout! Keep stirring to avoid any lumps forming.
4. Continue cooking until the mixture thickens and starts pulling away from the sides of the pan. It will take about 20-25 minutes. You’ll know it’s ready when it looks glossy and forms a soft ball when you try to roll it between your palms.
5. Quickly transfer the thickened mixture onto the greased thali and spread it evenly using a spatula. Work fast, as it starts to set quickly!
6. Smooth the surface with the spatula. Now, let it cool completely at room temperature. Don’t even think about putting it in the fridge – it will affect the texture.
7. Once it’s completely set, cut it into squares or diamond-shaped pieces using a sharp knife. A little ghee on the knife helps with clean cuts.

Expert Tips

Let’s make sure your burfi turns out perfect!

Achieving the Perfect Burfi Texture
The key is to cook the mixture until it reaches the right consistency. It should be thick and glossy, and form a soft ball.

Preventing Sticking & Ensuring Easy Cutting
Greasing the thali generously with ghee is non-negotiable! Also, using a sharp knife and lightly greasing it will make cutting a breeze.

Understanding the Cooking Time & Heat Control
Cooking time can vary depending on your stove and the pan you use. Keep a close eye on the mixture and adjust the heat as needed. Medium heat is your friend.

Variations

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

Vegan Coconut Besan Burfi
Substitute the ghee with coconut oil and the milk with plant-based milk (like almond or soy milk).

Gluten-Free Adaptations (Naturally Gluten-Free)
Good news! This recipe is naturally gluten-free. Just double-check that your besan is certified gluten-free if you have a severe allergy.

Spice Level: Adding Cardamom or Saffron
My grandmother always added a pinch of cardamom powder to her burfi. It adds a lovely warmth. A few strands of saffron soaked in a tablespoon of warm milk also work beautifully.

Festival Adaptations: Diwali, Holi, & Special Occasions
During Diwali, I like to decorate the burfi with edible silver leaf (varak) for a festive touch.

Serving Suggestions

Coconut Besan Burfi is delicious on its own, with a cup of chai, or as part of a larger Indian sweets platter. It’s perfect for gifting too!

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 5-7 days. It can also be refrigerated for up to a week, but it might become slightly harder.

FAQs

Got questions? I’ve got answers!

What is the shelf life of Coconut Besan Burfi?
It stays fresh for about 5-7 days at room temperature in an airtight container.

Can I use powdered sugar instead of cane sugar?
You can, but the flavor will be different. Cane sugar (gur/jaggery) gives it a unique caramel-like taste.

How do I prevent the burfi from becoming too hard?
Don’t overcook the mixture. And avoid refrigerating it if possible.

What if my burfi mixture is too runny?
Continue cooking it over medium heat, stirring constantly, until it thickens.

Can I make this burfi with coconut milk instead of regular milk?
Yes, you can! It will give it an even richer coconut flavor.

Enjoy making this classic Indian sweet! I hope it brings a little bit of joy to your kitchen and your taste buds. Let me know how it turns out in the comments below!