If you’re looking for an Easy Coconut Burfi Recipe that brings the delicious essence of traditional Indian sweets to your kitchen with minimal effort, this recipe is for you. This Easy Coconut Burfi Recipe is a delightful blend of coconut, milk and sugar that cooks up quickly while filling your home with a warm, nutty aroma. Perfect for festivals or special treats, this Easy Coconut Burfi Recipe balances simplicity with authentic flavour.
Whether you’re new to Indian sweets or a seasoned cook, this Easy Coconut Burfi Recipe will become a family favourite, cherished for its sweet taste and chewy texture.
Coconut Burfi Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Ingredients of Coconut Burfi Recipe:
For the Burfi:
- 2 cups grated fresh coconut (or desiccated coconut)
- 1 1/2 cups sugar
- 1 cup whole milk
- 2 tablespoons ghee (clarified butter)
- 1/4 teaspoon cardamom powder
- A pinch of salt
For Garnish:
- 2 tablespoons sliced almonds
- 2 tablespoons chopped pistachios
- Edible silver leaf (optional)
Instructions:
1. Prepare the Coconut Mixture:
- Heat a non-stick pan over medium heat and add 2 cups of grated coconut. Toast for 2-3 minutes to bring out the flavor but do not let it brown.
- Set aside the toasted coconut.
2. Make the Sugar Syrup:
- In the same pan, add 1 1/2 cups of sugar and 1 cup of milk. Stir continuously over medium heat until the sugar dissolves completely and the mixture begins to thicken.
- Keep stirring for 5-7 minutes until the milk reduces slightly, and the syrup has a one-string consistency. (Tip: Check by pressing a small drop of syrup between your fingers. It should stretch into a thin, sticky string.)
3. Combine Ingredients:
- Add the toasted coconut, ghee, cardamom powder, and a pinch of salt to the sugar syrup. Mix well until all ingredients are combined.
- Continue to cook the mixture on low heat, stirring frequently, until it begins to leave the sides of the pan and forms a dough-like consistency. This should take around 10-15 minutes.
- Check if it’s ready by rolling a small amount between your fingers. It should feel firm and smooth without sticking.
4. Shape the Burfi:
- Grease a small tray or plate with ghee and pour the coconut mixture onto it, spreading it evenly with a spatula to about 1/2-inch thickness.
- Use a knife to score the burfi into squares or diamond shapes while it’s still warm.
5. Garnish and Set:
- Garnish with sliced almonds, chopped pistachios, and optional edible silver leaf for a festive touch.
- Allow the burfi to cool at room temperature for about 1-2 hours until set.
6. Serve:
- Once set, carefully cut the scored pieces and transfer them to a serving plate. Enjoy your delicious, homemade Coconut Burfi!
Flavor-Enhancing Tips:
- Use Fresh Coconut: Freshly grated coconut brings a richer flavor and moist texture. If using desiccated coconut, soak it in warm milk for 10 minutes before cooking to soften.
- Add a Nutty Crunch: Mix 2 tablespoons of finely chopped cashews or almonds into the coconut mixture during cooking for a nutty surprise in each bite.
- Play with Spices: For a unique twist, add a pinch of saffron soaked in warm milk, or a dash of rose water, to add a lovely floral hint to the burfi.
FAQ
Q1: Can I use condensed milk instead of sugar and milk?
A: Yes, condensed milk can be used as a substitute. Use about 1 cup of condensed milk and reduce the sugar to 1/2 cup for a richer, creamier texture.
Q2: How long can I store Coconut Burfi?
A: Stored in an airtight container, Coconut Burfi lasts for up to a week at room temperature or up to two weeks in the refrigerator.
Q3: Is Coconut Burfi gluten-free?
A: Yes, Coconut Burfi is naturally gluten-free, making it a suitable option for those avoiding gluten.
Q4: Why is my burfi too sticky or too dry?
A: If too sticky, the sugar syrup might not have reached the correct consistency. If it’s dry, it may have been cooked too long. Adjust cooking times accordingly and keep stirring for the right texture.
Q5: Can I make Coconut Burfi vegan?
A: To make it vegan, substitute coconut milk for dairy milk and use coconut oil in place of ghee. The result will have a slightly different taste but will still be delicious.
Click here to explore more amazing coconut recipes and dessert ideas.