Coconut Burfi Recipe – Authentic Indian Sweet with Rosewater & Cardamom

Last Updated on 6 months ago by Neha Deshmukh

Coconut Burfi Recipe – Authentic Indian Sweet with Rosewater & Cardamom

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and a love for those melt-in-your-mouth Indian sweets. Today, I’m sharing one of my absolute favorites – Coconut Burfi! It’s a classic for a reason, and honestly, once you make it homemade, you’ll never go back to store-bought. This recipe is a little bit of effort, but so worth it.

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 a cozy afternoon with a cup of chai. The combination of sweet coconut, fragrant cardamom, and delicate rosewater is simply divine. Plus, it’s surprisingly satisfying to make – there’s something really special about creating something delicious from scratch.

Ingredients

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

• 2 medium-sized coconuts (whole)
• 1.5 cups sugar (approximately 300g)
• 1 cup water (240ml)
• 1 tsp cardamom powder (about 4g)
• 2 tsp rose water (about 10ml)
• 2 tsp ghee (about 10g)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this recipe:

• Fresh Coconut vs. Dried: Fresh coconut is always best for that authentic flavor and texture. But, if you’re short on time, you can use desiccated coconut. Just reduce the water slightly, as dried coconut doesn’t release as much moisture.
• Ghee Quality: Good quality ghee makes a huge difference. It adds a lovely richness and aroma. I prefer using homemade ghee, but a good brand from the store works too.
• Rose Water Authenticity: Look for pure rose water, not rose flavoring. The real stuff has a delicate floral scent that’s just beautiful. You can find it at Indian grocery stores or online.
• Cardamom Varieties: I usually use green cardamom for this recipe, as it has a brighter, more floral aroma. Black cardamom has a smokier flavor, which isn’t quite right for burfi, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease a plate or tray with ghee and set it aside. This will prevent the burfi from sticking.
2. In a heavy-bottomed kadai (wok), combine the sugar and water. Bring it to a boil and cook until it reaches one-string consistency. This is key, so don’t rush it!
3. Now, add the grated coconut to the sugar syrup. Stir continuously on medium heat. This is where your arm gets a workout, but it’s worth it!
4. Mix in the ghee and continue cooking. The mixture will start to thicken and come together, forming a lump. Keep stirring!
5. Lower the heat to medium-low to prevent burning. Seriously, keep stirring! This part requires patience.
6. Once the mixture is nicely thickened, turn off the heat. Gently blend in the cardamom powder and rose water. The aroma will be incredible!
7. Pour the mixture onto the greased tray and spread it evenly.
8. Let it cool completely – at least 30 minutes – before cutting it into squares. I know it’s tempting to dig in early, but trust me, it’s better when it’s firm.
9. Store in an airtight container. Refrigerating will extend its shelf life.

Expert Tips

Want to make sure your burfi turns out perfectly? Here are a few tips:

• One-String Consistency: To check for one-string consistency, take a small amount of syrup between your thumb and forefinger. If it forms a single, unbroken string when you open your fingers, it’s ready.
• Preventing Burning: The sugar syrup can burn easily, so keep the heat at medium-low and stir constantly. A heavy-bottomed kadai helps distribute the heat evenly.
• Perfect Burfi Texture: Don’t overcook the mixture, or the burfi will be hard. You want it to be soft and slightly chewy.

Variations

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

• Vegan Adaptation: Swap the ghee for coconut oil and use plant-based milk instead of water in the sugar syrup.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: For a more luxurious touch, infuse a pinch of saffron strands in a tablespoon of warm milk and add it along with the rose water. My grandmother always did this for special occasions.
• Festival Adaptations: During Diwali, I like to add a few chopped nuts like pistachios or almonds. For Holi, a touch of edible color can make it extra festive!

Serving Suggestions

Coconut Burfi is delicious on its own, but it’s even better with a cup of hot chai or a glass of cold milk. It’s also a lovely addition to an Indian sweets platter.

Storage Instructions

Store your Coconut Burfi in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

FAQs

Let’s answer some common questions:

1. What is the best way to grate fresh coconut for burfi?

A traditional coconut scraper works best, but a food processor with a grating attachment can also be used. Just be careful not to over-process it into a paste.

2. How do I know when the sugar syrup has reached one-string consistency?

As mentioned earlier, take a small amount of syrup between your thumb and forefinger. It should form a single, unbroken string when you open your fingers.

3. Can I use store-bought coconut powder instead of fresh coconut? What adjustments should I make?

Yes, you can! Reduce the amount of water by about ¼ cup, as desiccated coconut doesn’t release as much moisture.

4. My burfi is too soft. What went wrong?

You likely didn’t cook the mixture long enough. Next time, cook it for a few more minutes until it thickens further.

5. How long does Coconut Burfi stay fresh, and is refrigeration necessary?

It stays fresh at room temperature for up to 3 days. Refrigeration will extend its shelf life to about a week, but it might become slightly firmer.