Coconut Burfi Recipe – Easy Cardamom & Cashew Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Coconut Burfi Recipe – Easy Cardamom & Cashew Indian Sweet

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian mithai. But sometimes, you want something that’s relatively easy to make at home, right? Well, look no further! This Coconut Burfi recipe is a family favorite, and I’m so excited to share it with you. It’s creamy, dreamy, and packed with the lovely flavors of cardamom and cashew. I first made this for Diwali a few years ago, and it’s been a tradition ever since!

Why You’ll Love This Recipe

This Coconut Burfi is seriously the best for a few reasons. It’s incredibly simple – you really only need a handful of ingredients. Plus, it doesn’t require any complicated techniques or hours of stirring. It’s perfect for when you’re craving something sweet but don’t want to spend all day in the kitchen. And honestly, the flavor? Divine! The coconut, cardamom, and cashew just melt in your mouth.

Ingredients

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

• 1 cup finely shredded dehydrated coconut (about 100g)
• 2 tablespoons ghee (about 30ml)
• 2 tablespoons coconut oil (about 30ml)
• 1 cup coconut cream (about 240ml)
• 3-5 tablespoons honey (adjust to your sweetness preference – about 45-75ml)
• 10 cardamom pods
• 10 cashews

Ingredient Notes

Let’s talk ingredients for a sec! Getting good quality ingredients makes all the difference.

• Dehydrated Coconut: This is key! Fresh coconut doesn’t have the same concentrated flavor and can make the burfi too soft. Look for finely shredded, unsweetened coconut.
• Ghee: Ghee adds a beautiful richness and flavor. If you’ve never made your own, don’t worry – good quality store-bought ghee works perfectly. It’s a staple in Indian cooking, and the aroma is just heavenly.
• Cardamom: Freshly ground cardamom is always best. I like to crack open the pods and grind the seeds myself using a mortar and pestle. It’s a little extra effort, but the flavor is so much more vibrant. You’ll need about ½ teaspoon of ground cardamom from 10 pods.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of ghee in a pan over medium heat. Add the cashews and sauté until they turn a lovely golden brown. Keep a close eye on them – they burn quickly! Once golden, remove them from the pan and set aside.
2. Add the remaining ghee to the pan. Now, toss in the shredded coconut and lightly toast it for about a minute. This brings out the coconut’s flavor. Set this aside with the cashews.
3. Reduce the heat to low. This is where the magic happens! Pour in the coconut cream, honey, ground cardamom seeds, and coconut oil into the pan. Stir everything together until it’s melted and beautifully smooth.
4. Now, mix in the toasted coconut and cashews. Make sure everything is well combined – you want those cashews evenly distributed!
5. Spread the mixture evenly onto a plate or pan lined with parchment paper. This makes it easier to lift out later.
6. Pop it into the fridge for at least 2 hours, or until it’s firm enough to slice. Patience is key here!

Expert Tips

• Don’t skip toasting the coconut! It really enhances the flavor.
• Adjust the honey to your liking. I prefer a slightly less sweet burfi, so I usually use around 3 tablespoons.
• If your mixture seems too soft, add a tablespoon more of coconut oil.

Variations

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

• Vegan Adaptation: Swap the ghee for vegan butter and the honey for maple syrup. It works beautifully! My friend, Priya, swears by this version.
• Nut-Free Adaptation: If you have nut allergies, simply omit the cashews and add some sunflower seeds or pumpkin seeds for a little crunch.
• Spice Level: Feel free to adjust the amount of cardamom. If you really love cardamom, add a little more!
• Festival Adaptations: This burfi is perfect for Diwali, Holi, or any special occasion. You can even add a few strands of saffron for a festive touch.

Serving Suggestions

Coconut Burfi is best served chilled. Cut it into small squares and arrange them on a pretty plate. It’s perfect with a cup of chai or a glass of milk. It’s also a lovely addition to any Indian sweets platter.

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

Let’s answer some common questions:

1. What is the best type of coconut to use for burfi?

Definitely finely shredded dehydrated coconut. It provides the best texture and concentrated coconut flavor.

2. Can I make this burfi ahead of time?

Absolutely! You can make it up to 3 days in advance and store it in the fridge.

3. How do I prevent the burfi from becoming too sticky?

Make sure you use enough coconut and that it’s properly toasted. Also, chilling it for a sufficient amount of time is crucial.

4. What is the role of ghee in this recipe? Can I substitute it?

Ghee adds a rich, nutty flavor and helps bind the ingredients together. You can substitute it with coconut oil, but the flavor won’t be quite the same.

5. How can I tell when the burfi is set properly?

It should be firm to the touch and easily sliceable. If it’s still too soft, just pop it back in the fridge for another 30 minutes.

Enjoy making (and eating!) this Coconut Burfi. I hope it brings a little sweetness to your day! Let me know in the comments if you try it and how it turns out. Happy cooking!