Coconut Burfi is one of those magical sweets that transforms simple pantry ingredients into pure bliss. I still remember the first time my grandmother made this for me during Diwali. The kitchen filled with the most amazing aroma of toasted coconut and cardamom. What I love most about this recipe is how quickly it comes together. You don’t need any fancy equipment or hard-to-find ingredients. Just fresh coconut, sugar, and a little patience while stirring. The result is a creamy, melt-in-your-mouth sweet that rivals any store-bought version.
About the Recipe
This recipe is perfect for anyone wanting to try their hand at Indian sweets without feeling overwhelmed. You’ll be amazed at how professional your burfi looks and tastes. The secret lies in getting that sugar syrup just right – we call it “one string consistency.” Don’t worry, I’ll explain exactly what that means. The combination of coconut’s natural sweetness with aromatic cardamom creates a flavor that’s both familiar and exotic. Plus, you can customize it with nuts or keep it simple. Either way, you’ll have a dessert that impresses everyone.
Why You’ll Love This Recipe
First, it’s incredibly forgiving for beginners. Unlike some Indian sweets that require precise timing, this burfi gives you plenty of visual cues to know when it’s ready. The ingredients are affordable and easily found in most grocery stores. You’ll love how your kitchen smells while making this – it’s like aromatherapy. The texture is surely divine – not too soft, not too firm, just perfect. And here’s the best part: you can make this ahead of time for parties or festivals. It actually tastes better after sitting for a few hours, allowing all those flavors to meld together beautifully.
Coconut Burfi / Coconut Barfi
Cooking Tips
The key to perfect burfi is watching for the “one string consistency” in your sugar syrup. Dip a spoon in the syrup and let it cool for a second, then touch it with your finger and pull away – you should see one thin string form. Keep stirring constantly once you add the coconut to prevent sticking. The mixture is ready when it starts pulling away from the sides of your pan. Don’t let it cool completely before cutting, or it’ll be too hard to slice neatly.
Serving and Storing Suggestions
This recipe makes about 16 small squares and takes roughly 30 minutes from start to finish. Serve at room temperature alongside tea or coffee for the perfect afternoon treat. Store in an airtight container for up to one week at room temperature, or refrigerate for up to two weeks. The flavors actually develop beautifully over time, making day-two burfi even more delicious than fresh.
Similar Recipes
- Besan Ladoo
- Milk Burfi
- Carrot Halwa
- Rava Kesari
- Coconut Ladoo
Nutrient Benefits
Coconut provides healthy fats and fiber, while also being naturally sweet, which means you need less added sugar. Cardamom aids digestion and adds antioxidants to this treat. Cashews contribute protein and healthy fats. Ghee, used in moderation, provides fat-soluble vitamins. While this is without a doubt a sweet treat, the coconut base makes it more nutritious than many processed desserts. The natural coconut also provides some minerals like manganese and copper.
Coconut Burfi
Ingredients
- 1 cup Coconut grated
- 3/4 cup Sugar
- 1 1/2 to 2 tbsp Ghee
- 1 tsp Cardamom Powder
- 1/4 cup Water/Milk adjust as required
Optional
- 1 tbsp Cashew nuts broken, fried in 1 tsp ghee
Instructions
- Grind the coconut in the mixer for 10 to 20 seconds.
- Heat water in a pan over medium flame.
- Add sugar and simmer till it reaches a one string consistency.
- Add the grated coconut and stir well.
- Add the fried cashew nuts and mix well.
- Gently add the remaining ghee, stirring all the time, to the pan.
- When the mixture starts to leave the sides of the pan, pour into a greased plate.
- Keep aside to cool.
- Before it cools completely, cut it into desired shapes.
- Serve.
Recipe Video
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Frequently Asked Questions
Can I use desiccated coconut instead of fresh grated coconut?
Yes, you can use desiccated coconut, but soak it in warm milk for 10 minutes first to rehydrate it. Fresh coconut gives better flavor and texture, but dried works in a pinch. You might need to adjust the liquid slightly since dried coconut absorbs more moisture.
What does one string consistency mean exactly?
Dip a spoon in your sugar syrup, let it cool for 2-3 seconds, then touch it with your finger and slowly pull away. You should see exactly one thin string of syrup form between your finger and the spoon. If several strings form, it’s too thick.
My burfi turned out too soft and won’t hold its shape. What went wrong?
This usually means the sugar syrup wasn’t cooked long enough, or the coconut mixture wasn’t cooked until it properly left the sides of the pan. Next time, cook a bit longer at each stage. You can try cooking it a bit more in the pan to firm it up.
Can I make this recipe without ghee?
Ghee adds richness and helps with texture, but you can substitute with coconut oil or even butter. The flavor will be slightly different, but still delicious. Start with less oil and add gradually while stirring to prevent the mixture from becoming greasy.
5 comments
my husband will love it
very easy and nice recipe
gud taste
Looks Yum…
yummy…..
nice recipe…