Coconut Cashew Recipe – Authentic Indian Burfi for Festive Sweets

Last Updated on 4 months by Neha Deshmukh

Coconut Cashew Burfi Recipe – Authentic Indian Burfi for Festive Sweets

Hey everyone! If you’re anything like me, you absolutely love a good Indian sweet, especially during festivals. And honestly, is there anything more comforting than a bite of melt-in-your-mouth burfi? Today, I’m sharing my family’s treasured recipe for Coconut Cashew Burfi – it’s incredibly easy to make, and the flavour is just divine. 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 Cashew Burfi (or barfi as it’s sometimes spelled) is a classic Indian sweet that’s perfect for any celebration, or just a little treat for yourself. It’s wonderfully rich, subtly sweet, and has a lovely texture from the cashews and coconut. Plus, it comes together surprisingly quickly – perfect when you want something delicious without spending hours in the kitchen. It’s a guaranteed crowd-pleaser!

Ingredients

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

• 1 cup (heaped) Coconut (grated) – about 150g
• 1 cup Sugar – about 200g
• 1 Cardamom (powdered) – about 2-3 pods, ground
• 5 Cashews – about 30g
• 1 teaspoon Ghee – about 5ml

Ingredient Notes

Let’s talk ingredients for a moment, because quality really makes a difference here!

• Coconut: Freshly grated coconut is key for the best flavour and texture. Seriously, it makes all the difference! If you can’t get fresh, unsweetened desiccated coconut is okay, but the flavour won’t be quite as vibrant.
• Ghee: Use good quality ghee. It adds a beautiful richness and aroma. You can find it at most Indian grocery stores, or even make your own!
• Cardamom: Freshly powdered cardamom is best – it’s so fragrant! If you’re using pre-ground, make sure it’s relatively fresh for maximum flavour. A little goes a long way, so don’t overdo it.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, let’s roast those cashews. Heat 1 teaspoon of ghee in a small pan and roast the cashews until they’re golden brown and fragrant. This takes just a few minutes, so keep a close eye on them – you don’t want them to burn! Once roasted, set them aside.
2. Next, grease a tray (around 8×8 inches) with a little ghee. This will prevent the burfi from sticking.
3. Now, in a medium-sized pan, combine the grated coconut and sugar. Place the pan over medium heat and start stirring continuously.
4. Keep stirring! The sugar will start to melt, and the mixture will gradually thicken. This takes about 5-7 minutes. You want it to become a foamy consistency, but don’t let it caramelize – we want a soft burfi, not a crunchy one.
5. Once the mixture has thickened, add the roasted cashews and powdered cardamom. Give it a good mix to ensure everything is well combined.
6. Quickly transfer the mixture to the greased tray. Use a greased butter paper or spatula to flatten the surface evenly.
7. Let the burfi cool completely before cutting it into squares. This is the hardest part – the aroma is so tempting!

Expert Tips

Here are a few things I’ve learned over the years:

• Stir, stir, stir! Seriously, continuous stirring is crucial to prevent the sugar from burning.
• Don’t overcook: Keep a close eye on the mixture and remove it from the heat as soon as it reaches the right consistency.
• Grease well: A well-greased tray is your best friend when making burfi.

Variations

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

• Vegan Adaptation: Use plant-based ghee and coconut sugar for a vegan-friendly version. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it.
• Spice Level: For a little extra warmth, add a pinch of nutmeg or saffron along with the cardamom.
• Festival Adaptations: This burfi is perfect for Diwali, Holi, or Ganesh Chaturthi. You can even decorate it with silver leaf (varak) for a festive touch. My aunt always adds a little rose water for a special Diwali treat!

Serving Suggestions

Coconut Cashew Burfi is best enjoyed at room temperature. It pairs perfectly with a cup of chai or a glass of milk. It’s also lovely served alongside other Indian sweets for a festive spread.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 5 days. You can also refrigerate it 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 grate fresh coconut? A traditional coconut scraper works best, but you can also use the grating attachment on a food processor.
• Can I use store-bought grated coconut? Yes, you can, but the flavour won’t be as fresh. Look for unsweetened desiccated coconut.
• How do I prevent the burfi from becoming too hard? Don’t overcook the sugar mixture. Remove it from the heat as soon as it reaches a foamy consistency.
• What is the shelf life of Coconut Cashew Burfi? It will stay fresh for up to 5 days at room temperature.
• Can I add other nuts like almonds or pistachios? Absolutely! Feel free to experiment with your favourite nuts. My friend loves adding chopped pistachios for a pop of colour.

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