Coconut Burfi Recipe – Easy Indian Sweet with Rosewater & Saffron

Last Updated on 2 months by Neha Deshmukh

Coconut Burfi Recipe – Easy Indian Sweet with Rosewater & Saffron

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and sometimes you just need a little something special. This Coconut Burfi recipe is exactly that – a classic Indian sweet that’s surprisingly easy to make at home. I first made this for Diwali a few years ago, and it’s been a family favorite ever since. It’s fragrant, melt-in-your-mouth delicious, and perfect for celebrations or just a cozy afternoon treat. Let’s get started!

Why You’ll Love This Recipe

This Coconut Burfi is more than just a sweet; it’s a little piece of Indian tradition. It’s wonderfully textured – soft, crumbly, and incredibly satisfying. The delicate flavors of coconut, cardamom, and rosewater (if you choose to use it!) are just heavenly. Plus, it comes together with ingredients you likely already have in your pantry. It’s a relatively quick recipe too, perfect when you want to impress without spending all day in the kitchen.

Ingredients

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

• 1 cup desiccated coconut (approx. 100g)
• ½ – ¾ cup whole milk (120ml – 180ml)
• ½ cup sweetened condensed milk (approx. 170g)
• 1 teaspoon cardamom powder (approx. 4g)
• 1 teaspoon rose water (optional, approx. 5ml)
• 1 tablespoon sugar (optional, approx. 12g)
• 1 tablespoon ghee (approx. 14g)
• 12-15 saffron strands
• 8-10 cashews

Ingredient Notes

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

Desiccated Coconut: Types & Quality

You’ll want to use unsweetened desiccated coconut for this recipe. It comes in fine and medium grades. I prefer medium for a bit more texture in the burfi. Make sure it smells fresh – stale coconut can ruin the flavor.

Milk: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk really does give the best, richest texture. However, you can use low-fat milk, but the burfi might be a little drier. If using low-fat, you might need to add a tablespoon more of ghee.

Sweetened Condensed Milk: Brand Recommendations

Any good quality sweetened condensed milk will work. I usually use Amul or Nestle – they consistently give great results.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is incredible. If you’re using store-bought powder, make sure it’s relatively fresh. It loses its potency quickly.

Rose Water: Authentic Flavor & Quality

A little rose water goes a long way. Look for pure rose water, not rose flavoring. It adds such a lovely floral note.

Ghee: Clarified Butter – Importance & Substitutes

Ghee is traditional and adds a wonderful nutty flavor. If you don’t have ghee, you can substitute with equal parts unsalted butter, but ghee really is worth it if you can get your hands on some!

Saffron: Kashmiri Saffron vs. Other Varieties

Kashmiri saffron is prized for its vibrant color and aroma, but it can be expensive. Any good quality saffron will work, though. Just a few strands are enough to add a beautiful hue and subtle flavor.

Cashews: Roasting for Enhanced Flavor

Lightly roasting the cashews before garnishing brings out their flavor. Just a few minutes in a dry pan is all you need.

Step-By-Step Instructions

Alright, let’s make some burfi!

1. First, soak the desiccated coconut in warm milk for about an hour. This softens the coconut and helps create a smooth texture.
2. Grease a baking tray (around 8×8 inches) with ghee or oil. This prevents the burfi from sticking.
3. Heat the ghee in a heavy-bottomed pan. Add the soaked coconut and sauté for 2-3 minutes, stirring constantly.
4. Pour in the sweetened condensed milk and cook on low heat. Keep stirring! This is important to prevent sticking and burning.
5. If you like a little extra sweetness, add the sugar and cardamom powder now. Mix well.
6. Now comes the patience part! Continue cooking on low heat for 20-25 minutes, stirring almost constantly. The mixture will start to thicken and eventually release the ghee from the sides. This is a good sign!
7. If using, mix in the rose water.
8. Transfer the mixture to the prepared tray and spread it evenly.
9. Garnish with saffron strands and cashews.
10. Let it cool completely before slicing into pieces.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Coconut Burfi:

Achieving the Perfect Burfi Texture

The key is to cook the mixture until it reaches the right consistency. It should be thick enough to hold its shape but still soft.

Preventing the Mixture from Sticking

A heavy-bottomed pan and constant stirring are your best friends here! Don’t walk away from the stove.

Knowing When the Burfi is Cooked Through

The mixture will start to come together and form a ball as you stir. It will also release the ghee, and the color will become a lovely golden brown.

Tips for Even Slicing

Let the burfi cool completely before slicing. You can lightly grease your knife to prevent sticking.

Variations

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

Vegan Coconut Burfi

Substitute the ghee with coconut oil and use a plant-based condensed milk. It’s just as delicious! My friend, Priya, swears by this version.

Gluten-Free Coconut Burfi

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

Spice Level Adjustment (Adding More Cardamom)

If you really love cardamom, feel free to add a little more – up to 1.5 teaspoons.

Festival Adaptations (Diwali, Holi)

For Diwali, I like to add a few chopped pistachios along with the cashews. For Holi, a sprinkle of edible color can make it extra festive!

Sugar-Free Coconut Burfi

Use a sugar-free condensed milk and a sugar substitute like erythritol or stevia.

Serving Suggestions

Coconut Burfi is best enjoyed at room temperature. It pairs perfectly with a cup of chai or a glass of cold milk. It’s also a lovely addition to any Indian sweets platter.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

What type of coconut is best for burfi?

Unsweetened desiccated coconut is the way to go! Medium grade gives a nice texture.

Can I use coconut milk instead of whole milk?

You can, but the burfi might be a bit softer. Reduce the amount slightly and cook for a longer time.

How do I know when the burfi mixture is ready to set?

It will start to come together and form a ball as you stir, and release the ghee.

Can I make this burfi ahead of time?

Yes! You can make it a day or two in advance and store it in the refrigerator.

What is the best way to store coconut burfi to keep it fresh?

An airtight container at room temperature or in the refrigerator is best.

Is it possible to add other nuts to this recipe?

Absolutely! Pistachios, almonds, or even walnuts would be delicious additions.

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