Coconut Burfi

Coconut burfi is a popular Indian sweet made with grated coconut, sugar, cardamom, and sometimes nuts. It is usually cut into square or diamond shapes and can be enjoyed as a delicious treat or dessert. Coconut burfi has a rich, creamy texture with a hint of coconut flavor, making it a favorite among many dessert lovers. It is commonly served during festivals, celebrations, or as a special treat for guests. Whether you are a fan of coconut or looking to explore new flavors, coconut burfi is definitely worth a try!

Coconut Burfi

Recipe by S Kamala
Course: DessertCuisine: Indian, TamilDifficulty: Medium
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes

Indulge in the irresistible flavors of coconut burfi, a beloved Indian sweet with a creamy texture and rich coconut taste. Perfect for any occasion!

Ingredients

  • Coconut gratings – 2 cups

  • Sugar – 2 cups

  • Milk – 1/4 cup

  • Cardamom Powder – 1/2 teaspoon

Directions

  • In a dry kadai, lightly fry the coconut gratings for two to three seconds, ensuring they remain white.
  • Dissolve a little water (about 1/2 cup) into the sugar and bring to a boil. Upon boiling, introduce milk, and wait for foam-like bubbles to appear.
  • Then, remove from the stove and strain. Transfer the mixture into a clean, thick-bottomed vessel and bring to a boil again.
  • As it boils, add the coconut gratings and stir thoroughly. Maintain a medium flame and continue stirring occasionally until the mixture thickens.
  • Once done, pour it onto a greased plate.
  • After cooling, cut it into your preferred shapes.

6 Comments

  1. Thanks for posting the recipe. I tried this. I stirred it till it became thick. In a second, it became very loosened and could not make it solid. can you please advise. Thanks for your help on this. Happy Diwali. Best wishes

  2. Hi Sita,

    I think you have overcooked. You have to add coconut when the sugar starts boiling, no need to wait for thick consistency. When it blends well with coconut, you can remove and transfer to another plate. If you keep it on stove for more time, then the sugar gets crystalised and will not bind with coconut and break into pieces.

  3. Kamala – You have not mentioned when to add the sugar. whether it should be powdered or simply we can add without powdering.

  4. Kamalaji,
    Namaskar Yesterday I prepared. Festival vadai and pidi kozukattii also rava pongal , everything came out very well.
    I want to thank you very much . All most every day I am preparing some dishes from yr receipe corner . Thank you once again.
    Malar

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