Coconut Burfi Recipe – Authentic Indian Sweet with Ghee & Cardamom

Last Updated on 2 months by Neha Deshmukh

Coconut Burfi Recipe – Authentic Indian Sweet with Ghee & Cardamom

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you love Indian sweets as much as I do, then you have to try this Coconut Burfi recipe. It’s a classic for a reason – rich, melt-in-your-mouth goodness packed with coconut and cardamom. I first made this for Diwali a few years ago, and it’s been a family favorite ever since! It’s surprisingly simple to make, and the aroma that fills your kitchen is just heavenly.

Why You’ll Love This Recipe

This Coconut Burfi isn’t just delicious; it’s special. It’s a taste of home, a little piece of Indian tradition you can easily create in your own kitchen. It’s perfect for festivals, celebrations, or just a cozy afternoon treat with a cup of chai. Plus, it only requires a handful of ingredients! It’s a relatively quick sweet to make, clocking in at around 40 minutes, and the results are so worth it.

Ingredients

Here’s what you’ll need to make this dreamy Coconut Burfi:

• 2 cups grated coconut (approximately 200g)
• 1.5 cups sugar (300g)
• 0.5 cup water (120ml)
• 1 tbsp ghee (15ml)
• 0.5 tsp cardamom powder (2.5ml)

Ingredient Notes

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

• Grated Coconut: Freshly grated coconut is absolutely the best! It has a natural sweetness and moisture that you just can’t replicate with store-bought. If you can, get a coconut and grate it yourself.
• Ghee: Don’t skimp on the ghee! It adds a beautiful richness and flavor. I prefer using a good quality, homemade ghee if possible.
• Cardamom: Cardamom is a cornerstone of Indian sweets. The aroma is incredible. You can use green cardamom pods, lightly crushed and powdered, or good quality cardamom powder. Different regions in India have slightly different preferences for the type of cardamom – some prefer a more floral variety, others a more citrusy one. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make a sugar syrup. In a heavy-bottomed vessel (this is important to prevent sticking!), combine the sugar and water.
2. Bring it to a boil over medium heat, stirring until the sugar dissolves completely. Then, let it bubble away for about 15-18 minutes. This is where patience comes in!
3. Now, here’s the tricky part – checking for the “2-string consistency.” (We’ll talk more about this in the FAQs!) Take a tiny drop of the syrup between your thumb and forefinger, and gently stretch it. If it forms two distinct, visible threads, you’re good to go.
4. Reduce the heat to medium-low. Add the grated coconut, ghee, and cardamom powder to the syrup.
5. Now, the stirring begins! Cook the mixture, stirring constantly, for another 15-18 minutes. It will start to thicken and come together. You’ll know it’s ready when it starts to leave the sides of the pan and forms a soft, pliable mass.
6. Quickly pour the mixture onto a greased thali (a large, flat platter). Spread it evenly with a spatula or the back of a spoon.
7. Let it cool completely. This usually takes about 30-45 minutes. Once it’s slightly hardened, you can cut it into squares or diamond shapes.
8. Store in an airtight container. And then… enjoy!

Expert Tips

• Don’t walk away! Seriously, constant stirring is key to preventing the burfi from sticking and burning.
• Heavy-bottomed pan is a must. It distributes heat evenly and prevents scorching.
• Grease your thali well. This will make it much easier to remove the burfi once it’s cooled.

Variations

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

• Vegan Adaptation: Swap the ghee for a plant-based ghee alternative. There are some fantastic options available now!
• Sugar-Free Adaptation: You can use a sugar substitute like erythritol or stevia, but be sure to adjust the quantity according to the product’s instructions.
• Spice Level: My friend Priya adds a tiny pinch of nutmeg to her burfi – it adds a lovely warmth.
• Festival Adaptations: During Diwali, I like to decorate the burfi with chopped pistachios and silver leaf (vark). For Holi, a sprinkle of edible color adds a festive touch!

Serving Suggestions

Coconut Burfi is delicious on its own, but it’s also lovely served with a warm glass of milk or a cup of masala chai. It’s a perfect little treat to offer guests, or to enjoy as an afternoon pick-me-up.

Storage Instructions

Store your Coconut Burfi in an airtight container at room temperature. It will stay fresh for up to a week, but honestly, it rarely lasts that long in my house!

FAQs

Q: What is the ‘2-string consistency’ and how do I check for it?

A: The ‘2-string consistency’ is crucial for getting the right texture. It means the syrup has reached a specific thickness. Take a small drop of the syrup and let it cool slightly. Then, gently stretch it between your thumb and forefinger. If it forms two distinct, visible threads, it’s ready!

Q: Can I use desiccated coconut instead of fresh coconut?

A: You can, but the flavor and texture won’t be quite the same. Fresh coconut has a natural moisture and sweetness that desiccated coconut lacks. If you do use desiccated coconut, you might need to add a tablespoon or two of milk to the mixture.

Q: How can I prevent the burfi from becoming too hard or too soft?

A: Getting the sugar consistency right is key! If it’s undercooked, the burfi will be soft. If it’s overcooked, it will be hard. Also, don’t overcook the mixture with the coconut – cook it just until it leaves the sides of the pan.

Q: What is the role of ghee in this recipe, and can I reduce the amount?

A: Ghee adds richness, flavor, and helps bind the ingredients together. While you can reduce the amount slightly, it will affect the texture and taste.

Q: How long does Coconut Burfi stay fresh, and what’s the best way to store it?

A: Coconut Burfi stays fresh for up to a week when stored in an airtight container at room temperature. Make sure it’s completely cooled before storing it to prevent condensation.