Coconut Burfi Recipe – Easy Indian Sweet with Cardamom & Dry Fruits

Last Updated on 2 months by Neha Deshmukh

Coconut Burfi Recipe – Easy Indian Sweet with Cardamom & Dry Fruits

Hey everyone! If you’re craving a little sweetness and a taste of India, you have to try this Coconut Burfi recipe. It’s one of those treats that instantly transports me back to my grandmother’s kitchen – the aroma of cardamom and coconut is just pure comfort. And honestly? It’s way easier to make than you might think! This recipe is perfect for festivals, special occasions, or just a little something to brighten your day.

Why You’ll Love This Recipe

This Coconut Burfi is a classic for a reason. It’s wonderfully rich, subtly sweet, and has a beautiful, melt-in-your-mouth texture. Plus, it comes together relatively quickly, making it a great option when you want a homemade treat without spending hours in the kitchen. The cardamom and optional dry fruit powder add a lovely warmth and complexity that really elevates the flavor.

Ingredients

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

• 2 cups Fresh scraped coconut (about 200g)
• 1.5 cups Sugar (about 300g)
• 0.5 cup Milk (about 120ml)
• 0.25 teaspoon Cardamom Powder (about 1.25g)
• 1 tablespoon Dry fruit powder (optional, about 8g)
• A pinch of Salt
• 1 teaspoon Ghee (about 5ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Coconut: Choosing & Preparing Fresh Coconut

Freshly scraped coconut is key for the best flavor and texture. I know it takes a little effort, but trust me, it’s worth it! You can usually find whole coconuts at Indian grocery stores or even some larger supermarkets. If you’re not used to scraping a coconut, ask the store to do it for you – they’re usually happy to help.

Sugar: Types of Sugar for Burfi

I typically use regular granulated sugar for this recipe. You can also experiment with other sugars like caster sugar (superfine sugar) which dissolves even quicker. Avoid using brown sugar as it will change the color and flavor of the burfi.

Milk: Full Fat vs. Low Fat Milk

Full-fat milk will give you a richer, creamier burfi. However, you can use low-fat milk if you prefer – it just might not be quite as decadent.

Cardamom: The Importance of Freshly Ground Cardamom

Seriously, freshly ground cardamom makes a world of difference! The aroma is so much more vibrant. If you can, buy cardamom pods and grind them yourself using a spice grinder or even a mortar and pestle. It’s a small step that really elevates the flavor.

Dry Fruit Powder: Regional Variations & Options

Adding dry fruit powder is a lovely touch, and there are so many options! Cashew, almond, and pistachio powder are all popular choices. My family loves using a mix of cashew and almond. You can find pre-made dry fruit powder at Indian grocery stores, or you can make your own by grinding the nuts finely.

Ghee: Clarified Butter – Quality & Substitutes

Ghee adds a beautiful richness and flavor to the burfi. If you don’t have ghee, you can substitute with unsalted butter, but ghee really is the traditional choice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the coconut, sugar, and milk in a heavy-bottomed pan. This is important – a heavy bottom prevents sticking and ensures even cooking.
2. Place the pan over low heat and start stirring continuously. Don’t walk away! This is where the patience comes in.
3. As the mixture begins to thicken, add a pinch of salt and the dry fruit powder (if you’re using it). Keep stirring!
4. Continue cooking and stirring until the mixture starts to pull away from the sides of the pan. This is the key to knowing it’s ready.
5. Now, add the ghee and cardamom powder. Mix well to combine everything beautifully.
6. Quickly transfer the mixture to a greased plate or tray. Spread it evenly using a spatula. Work fast, as it will start to set as it cools.
7. Let it cool slightly, then cut into squares or diamond shapes while it’s still warm.
8. Finally, let it cool completely before storing in an airtight container.

Expert Tips

• Stirring is key: Seriously, don’t stop stirring! It prevents burning and ensures a smooth texture.
• Low and slow: Cooking over low heat is crucial. It allows the flavors to meld and prevents the sugar from crystallizing.
• Grease well: Make sure your plate or tray is well-greased with ghee or butter to prevent the burfi from sticking.

Variations

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

Vegan Coconut Burfi

Simply substitute the ghee with coconut oil for a delicious vegan version! It works beautifully.

Gluten-Free Adaptations (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free.

Spice Level: Adjusting Cardamom Intensity

If you really love cardamom, feel free to add a little more. Start with ¼ teaspoon and taste as you go. My friend, Priya, adds a tiny pinch of nutmeg too – it’s lovely!

Festival Adaptations: Making Burfi for Diwali or Holi

During Diwali, I like to add a few strands of saffron to the burfi for a beautiful golden color and subtle flavor. For Holi, you could even add a tiny bit of food coloring to make it festive!

Serving Suggestions

Coconut Burfi is delicious on its own with a cup of chai. It’s also lovely served alongside other Indian sweets as part of a festive spread.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 3-4 days. It can also be refrigerated for up to a week, but it might become a little firmer.

FAQs

Let’s answer some common questions!

What is the best way to scrape coconut for this recipe?

Using a coconut scraper is the easiest way. If you don’t have one, you can use a vegetable peeler to carefully scrape the coconut flesh.

Can I use store-bought grated coconut instead of fresh?

You can, but the flavor and texture won’t be quite the same. Freshly scraped coconut is always best. If using store-bought, look for unsweetened grated coconut.

How do I know when the burfi mixture has reached the right consistency?

The mixture should start to pull away from the sides of the pan and form a soft ball. If you’re unsure, take a small piece and drop it into a bowl of cold water. If it forms a ball, it’s ready.

What if my burfi is too soft or too hard?

If it’s too soft, cook it for a few more minutes, stirring constantly. If it’s too hard, you likely overcooked it. Unfortunately, there’s not much you can do to fix it, but it will still taste delicious!

Can this burfi be made ahead of time?

Yes! You can make it a day or two in advance and store it in an airtight container.

What dry fruits are traditionally used in burfi?

Cashews, almonds, and pistachios are the most common choices. You can use a single type of nut or a mix.

Enjoy making this Coconut Burfi! I hope it brings a little sweetness and joy to your kitchen. Let me know how it turns out in the comments below!