Last Updated on 2 months by Neha Deshmukh

Authentic Coconut Burfi Recipe – Cardamom & Almond Delight

Introduction

Oh, Burfi! Just the name conjures up sweet memories of festivals and family gatherings, doesn’t it? This Coconut Burfi is one of the first Indian sweets I ever learned to make, and it’s still a firm favourite. It’s incredibly easy, requires minimal ingredients, and the result is a melt-in-your-mouth, fragrant delight. Seriously, if you’re looking for a simple yet impressive Indian sweet to make, this is the one. Let’s get started!

Why You’ll Love This Recipe

This Coconut Burfi recipe is a winner for so many reasons. It’s quick – ready in under 15 minutes! It’s easy – perfect for beginner cooks. And most importantly, it’s utterly delicious. The combination of sweet coconut, aromatic cardamom, and crunchy almonds is simply divine. Plus, it’s a fantastic treat to share with loved ones.

Ingredients

Here’s what you’ll need to create this magic:

• 4 cups Desiccated Coconut (approx. 400g)
• 14 oz can Sweetened Condensed Milk (approx. 400g)
• ¼ tsp Green Cardamom Seeds
• 2 tablespoons Sliced Almonds
• ½ tsp Oil, Butter, or Ghee (approx. 2.5ml)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Desiccated Coconut: Types & Quality

You’ll find both sweetened and unsweetened desiccated coconut. For this recipe, unsweetened is best. It allows you to control the sweetness level. Look for fine desiccated coconut for a smoother burfi texture.

Sweetened Condensed Milk: Choosing the Right Kind

Any good quality sweetened condensed milk will work beautifully. I usually go for a full-fat version for a richer, creamier burfi.

Green Cardamom: Fresh vs. Seeds – Flavor Profiles

Fresh cardamom pods are amazing, but using the seeds can be a little fiddly. Crushing the seeds releases their wonderful aroma. If you’re short on time, you can use a good quality cardamom powder, about ½ tsp.

Almonds: Toasting for Enhanced Flavor

Toasting the almonds really brings out their flavour and adds a lovely crunch. Don’t skip this step!

Ghee vs. Butter vs. Oil: Impact on Texture & Taste

Traditionally, ghee is used for its beautiful flavour and aroma. Butter works well too, giving a slightly softer texture. Oil is a good vegan alternative, but it won’t add the same richness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, crush those cardamom seeds using a mortar and pestle until you have a fine powder. This releases all those lovely fragrant oils.
2. Lightly toast the sliced almonds in a dry skillet over medium heat. Keep a close eye on them – they burn easily! Once golden, set them aside.
3. In a non-stick pan, roast the desiccated coconut on medium heat. Stir constantly to prevent burning. You want it fragrant, but not browned.
4. Now, pour in the entire can of sweetened condensed milk and add the cardamom powder.
5. Mix everything together really well. Now comes the fun part – cooking! Stir continuously for 2-3 minutes. The mixture will start to come together and form a dough-like consistency.
6. Grease a baking tray (around 8×8 inches) with a little ghee, butter, or oil, or line it with parchment paper. This prevents sticking.
7. Transfer the coconut mixture to the tray and flatten it evenly with a spatula.
8. Sprinkle the toasted almonds on top for decoration – this is optional, but it looks so pretty!
9. Pop the tray into the refrigerator for at least an hour to set completely.
10. Once set, use a greased knife to cut the burfi into squares or diamond shapes. And that’s it!

Expert Tips

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

Achieving the Perfect Burfi Texture

The key is to cook the mixture until it just comes together. If you overcook it, the burfi will be hard. If you undercook it, it will be too soft.

Preventing Sticking & Ensuring Clean Cuts

Greasing the tray and the knife is essential! You can also lightly dust the knife with coconut.

Toasting Coconut for Optimal Flavor

Low and slow is the way to go when toasting coconut. Constant stirring is key to prevent burning.

Using a Mortar and Pestle for Cardamom

A mortar and pestle really does make a difference in releasing the flavour of the cardamom. But if you don’t have one, a spice grinder works too!

Ensuring Even Cooking

Keep the heat on medium and stir constantly. This ensures the mixture cooks evenly and doesn’t stick to the bottom of the pan.

Variations

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

Vegan Coconut Burfi

Simply substitute the ghee/butter with coconut oil.

Gluten-Free Coconut Burfi

This recipe is naturally gluten-free!

Spice Level Adjustments (Adding a Pinch of Saffron)

A tiny pinch of saffron adds a beautiful colour and subtle flavour. My grandmother always added a few strands!

Festival Adaptations (Diwali, Holi)

During Diwali, I love to make mini burfis and package them as gifts. For Holi, a sprinkle of edible colour adds a festive touch.

Nut Variations (Pistachios, Cashews)

Feel free to swap the almonds for pistachios or cashews. My friend loves using a mix of all three!

Serving Suggestions

Coconut Burfi is delicious on its own with a cup of chai. It’s also lovely served alongside other Indian sweets.

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.

FAQs

Let’s answer some common questions:

What is Burfi and where does it originate from?

Burfi is a traditional Indian sweet made from milk solids and sugar. It originated in the Indian subcontinent and is incredibly popular during festivals and celebrations.

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 can I tell when the mixture is ready to be transferred to the tray?

The mixture will start to pull away from the sides of the pan and form a soft, cohesive dough. It should hold its shape when pressed together.

What is the best way to cut Burfi cleanly?

Grease your knife well, or dip it in warm water and wipe it dry between each cut.

Can this Burfi be made ahead of time?

Yes! You can make it a day or two in advance and store it in the refrigerator. It actually tastes even better after a day or two as the flavours meld together.