Coconut Burfi Recipe – Authentic Indian Sweet with Jaggery & Cardamom

Last Updated on 2 months by Neha Deshmukh

Coconut Burfi Recipe – Authentic Indian Sweet with Jaggery & Cardamom

Introduction

Oh, burfi! Just the name conjures up images of festive tables and happy faces, doesn’t it? This Coconut Burfi is a classic Indian sweet, and honestly, it’s one of my absolute favorites. It’s not overly complicated, but it feels special. I first made this for Diwali a few years ago, and it’s been a tradition ever since. The combination of sweet coconut, rich jaggery, and fragrant cardamom is just heavenly. Let’s get into it, shall we?

Why You’ll Love This Recipe

This Coconut Burfi recipe is a winner for so many reasons! It’s relatively quick to make (under an hour!), uses simple ingredients, and delivers that melt-in-your-mouth goodness we all crave in an Indian sweet. Plus, the jaggery gives it a beautiful, rustic flavor that’s a little different from the usual sugar-based burfis. It’s perfect for festivals, celebrations, or just a little sweet treat with your evening chai.

Ingredients

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

• 4 cups grated coconut
• 2 tbsp ghee (clarified butter)
• 2.5 cups jaggery
• 0.5 tsp cardamom powder
• 1 tsp ghee
• 1 tsp ghee
• 0.25 cup milk
• 0.5 cup milk powder

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Coconut – Choosing the Right Type & Freshness

Freshly grated coconut is always best. It has a natural sweetness and aroma that you just can’t replicate with frozen. If you can’t find fresh, frozen grated coconut is a good substitute, but make sure to thaw it completely and squeeze out any excess water. About 400g of fresh coconut will yield 4 cups grated.

Ghee – The Importance of Quality Ghee in Indian Sweets

Ghee is the heart and soul of many Indian sweets. Use a good quality ghee for the best flavor. Homemade is wonderful if you have the time, but a reputable brand works perfectly too. Ghee adds a richness and aroma that’s irreplaceable.

Jaggery – Understanding Different Types of Jaggery & Their Flavor Profiles

Jaggery (gur) is unrefined sugar, and it comes in different colors and flavors depending on the sugarcane used. I prefer using a dark jaggery for this recipe, as it has a deeper, more caramel-like flavor. You can find it in most Indian grocery stores. About 300g of jaggery equals 2.5 cups.

Cardamom – Regional Variations & Using Freshly Ground Cardamom

Cardamom adds that beautiful aromatic touch. Green cardamom is the most common, and I recommend using freshly ground cardamom for the most potent flavor. A little goes a long way!

Milk Powder – Full Fat vs. Low Fat & Impact on Texture

Full-fat milk powder will give you a richer, more decadent burfi. You can use low-fat if you prefer, but the texture might be slightly drier.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend 4 cups of grated coconut into a coarse paste using a mixer jar. You don’t want it completely smooth, a little texture is good.
2. Heat 2 tbsp ghee in a kadai (a deep, round-bottomed pan) over medium heat. Add the ground coconut and sauté for about 2 minutes, until it becomes fragrant.
3. Now, add 2.5 cups of jaggery to the coconut. Mix well and cook until the jaggery melts completely and combines with the coconut. This will take a bit of stirring, so be patient!
4. While the coconut and jaggery are cooking, let’s make a quick mawa (khoya). Heat 1 tsp ghee in a separate pan. Add ¼ cup milk and ½ cup milk powder. Stir continuously until the mixture starts to come together and separates from the sides of the pan.
5. Transfer the prepared mawa to the coconut-jaggery mixture. Continue to cook, stirring constantly, until the mixture starts to thicken and holds its shape. This is the key step – keep stirring!
6. Add ½ tsp cardamom powder and 1 tsp ghee. Mix thoroughly to ensure everything is well combined.
7. Pour the mixture into a baking paper-lined tray. Press and level it out evenly.
8. Let the burfi rest for at least 2 hours to set completely. Patience is a virtue here!
9. Once set, unmould the burfi and cut it into pieces. Store refrigerated for up to a week.

Expert Tips

Want to make sure your burfi turns out perfect every time? Here are a few tips I’ve learned over the years:

Achieving the Perfect Burfi Texture

The key is to cook the mixture until it reaches the right consistency. It should start to come together and form a ball when you try to roll it between your palms.

Preventing the Burfi from Sticking to the Tray

Lining the tray with baking paper is essential! You can also lightly grease the paper with ghee for extra insurance.

Knowing When the Mixture is Ready to Set

Take a small portion of the mixture and drop it into a bowl of cold water. If it forms a soft ball, it’s ready.

Using a Kadai vs. a Non-Stick Pan

A kadai is traditional and distributes heat evenly. However, a good quality non-stick pan will also work, just be extra careful to stir constantly to prevent sticking.

Variations

Let’s get creative!

Vegan Coconut Burfi (Using Plant-Based Alternatives)

Substitute the ghee with coconut oil and the milk powder with a plant-based milk powder.

Gluten-Free Coconut Burfi (Naturally Gluten-Free)

This recipe is naturally gluten-free! Just double-check that your milk powder is certified gluten-free if you have a severe allergy.

Spice Level – Adjusting Cardamom Intensity

If you love cardamom, feel free to add a little more! Start with ½ tsp and adjust to your taste.

Festival Adaptations – Gifting Ideas for Diwali & Other Celebrations

Package the burfi in pretty little boxes and tie them with ribbons for a beautiful homemade gift.

Coconut Burfi with Nuts (Adding Cashews, Almonds, or Pistachios)

Add a handful of chopped nuts (cashews, almonds, or pistachios) to the mixture during the last few minutes of cooking. My family loves this version!

Serving Suggestions

Coconut Burfi is delicious on its own, but it also pairs beautifully with a cup of hot chai or a glass of cold milk. It’s the perfect sweet ending to any meal.

Storage Instructions

Store the burfi in an airtight container in the refrigerator for up to a week. It actually tastes even better the next day as the flavors meld together!

FAQs

Got questions? I’ve got answers!

What is the best way to grate fresh coconut for this recipe?

A traditional coconut scraper works best, but you can also use the grating attachment on a food processor.

Can I use coconut milk instead of grated coconut?

While you can use coconut milk, it will significantly change the texture of the burfi. It won’t be as firm and will be more like a fudge.

How can I tell if the jaggery is properly melted and incorporated?

The jaggery should be completely dissolved and the mixture should be smooth and glossy. If there are any grainy bits, continue cooking for a few more minutes.

What is the shelf life of Coconut Burfi, and how should it be stored?

Coconut Burfi will last for up to a week when stored in an airtight container in the refrigerator.

Can I make this recipe with brown sugar instead of jaggery?

You can, but the flavor will be different. Jaggery has a unique caramel-like flavor that brown sugar doesn’t quite replicate.

Is it possible to make a larger batch of this Coconut Burfi?

Absolutely! Just double or triple the ingredients, keeping in mind that you may need a larger kadai or pan.