Coconut Burfi Recipe – Authentic Indian Sweet with Cashews & Cardamom

Last Updated on 2 months by Neha Deshmukh

Coconut Burfi Recipe – Authentic Indian Sweet with Cashews & Cardamom

Hey everyone! If you’re craving a little bit of Indian sweetness, you have to try this Coconut Burfi recipe. It’s a classic for a reason – melt-in-your-mouth goodness packed with coconut, cashews, and a hint of cardamom. I remember making this for the first time during Diwali, and it was a huge hit with my family! It’s surprisingly easy to make, and the results are seriously rewarding. Let’s get started, shall we?

Why You’ll Love This Recipe

This Coconut Burfi is more than just a sweet treat; it’s a little piece of Indian tradition. It’s perfect for festivals, celebrations, or just when you need a comforting bite. Here’s what makes it so special:

• Simple Ingredients: You likely have many of these in your pantry already!
• Easy to Make: No complicated techniques, promise!
• Irresistibly Delicious: The combination of coconut, cashews, and cardamom is heavenly.
• Perfect Gift: Homemade burfi always makes a thoughtful present.

Ingredients

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

• 1 tablespoon ghee (about 15ml)
• 4.25 cups fresh or frozen coconut (about 500g)
• 2 cups full-fat milk (about 480ml)
• 1.5 cups sugar (about 300g)
• 0.5 teaspoon cardamom powder (about 2.5ml)
• 15-20 cashews/pistachios, for garnish

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference in how your burfi turns out.

• Full-Fat Milk is Key: Seriously, don’t skimp here! Full-fat milk gives the burfi its rich, creamy texture. Using lower-fat milk will result in a drier burfi.
• Fresh vs. Frozen Coconut: Both work beautifully! Fresh coconut will give you the most vibrant flavor, but frozen is a fantastic and convenient alternative. If using frozen, thaw it completely and drain any excess water.
• Cardamom – The Aromatic Star: Use good quality cardamom powder. It adds such a lovely fragrance and warmth. If you have cardamom pods, you can grind them yourself for an even fresher flavor! A little goes a long way, though – it’s potent stuff.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a heavy-bottomed pan over medium heat. Add the cashews and fry them until they turn golden brown and fragrant. This usually takes about 3-5 minutes. Be careful not to burn them! Once golden, set them aside.
2. Now, add the coconut and milk to the same pan. Bring the mixture to a boil, then reduce the heat to low and simmer. This is where patience comes in! You’ll need to simmer for about 12-15 minutes, stirring frequently, until the milk has almost completely evaporated.
3. Once the milk has reduced, add the sugar and continue to cook, stirring constantly. The mixture will start to thicken and come together. Keep stirring to prevent sticking and burning!
4. Finally, stir in the cardamom powder. Mix well to combine. The mixture should be thick enough to hold its shape when you press it together.
5. Grease a tray (I like to use parchment paper for easy removal) and pour the burfi mixture into it. Press down firmly with the back of a spoon or spatula. Sprinkle the fried cashews evenly over the top.
6. Let the burfi cool completely at room temperature for at least 3-4 hours, or even overnight. Once cooled, cut into squares or diamond shapes.

Expert Tips

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

• Heavy-Bottomed Pan: This is essential to prevent the mixture from sticking and burning.
• Constant Stirring: Seriously, don’t walk away! Stirring prevents sticking and ensures even cooking.
• The Right Consistency: The mixture should be thick and pull away from the sides of the pan. It should hold its shape when pressed.
• Cooling Time: Don’t rush the cooling process! It needs time to set properly.

Variations

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

• Vegan Adaptation: Use plant-based ghee and full-fat coconut milk instead of dairy ghee and milk. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the amount of cardamom to your liking. If you love a strong cardamom flavor, add a little more.
• Festival Adaptations: During Diwali, I like to add a few strands of saffron for a touch of luxury. For Ganesh Chaturthi, you can shape the burfi into small modaks (dumplings).

Serving Suggestions

Coconut Burfi is delicious on its own, but here are a few ways to enjoy it:

• Serve with a cup of chai (Indian tea).
• Offer it as part of a festive sweet platter.
• Enjoy it as an after-dinner treat.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 5 days. You can also refrigerate it for up to a week, but it might become a little firmer.

FAQs

Got questions? I’ve got answers!

• How do I know when the burfi mixture is the right consistency? The mixture should be thick and pull away from the sides of the pan. When you press it together, it should hold its shape.
• Can I use desiccated coconut instead of fresh coconut? Yes, you can! Use about 1.5 cups of desiccated coconut. You might need to add a little extra milk as desiccated coconut absorbs more liquid.
• What is the best way to prevent the burfi from sticking to the tray? Grease the tray generously with ghee or line it with parchment paper.
• Can I add other nuts like almonds or pistachios? Absolutely! Feel free to experiment with your favorite nuts.
• How long does Coconut Burfi stay fresh? It stays fresh at room temperature for up to 5 days, or in the refrigerator for up to a week.

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