This Coconut Burfi is a delish, melt in the mouth fudge made with sweetened condensed milk, milk, and desiccated coconut.

Recipe Snapshot

  • Prep time: 60 minutes
  • Cook time: 25 minutes
  • Total time: 85 minutes
  • Yield: 4
  • Category: Sweets
  • Cuisine: Indian, Maharashtrian

Ingredients

  • 1 cup desiccated coconut (- heaped, unsweetened and finer textured)
  • ¾ cup whole milk
  • ¾ cup sweetened condensed milk
  • ½ teaspoon cardamom powder (or 3 to 4 green cardamoms crushed to powder in a mortar-pestle)
  • ½ teaspoon rose water (- optional)
  • 1 tablespoon sugar (- optional)
  • 1 tablespoon ghee ((clarified butter))
  • 12 to 15 saffron strands (- crushed or 2 to 3 pinches of ground saffron powder, optional)
  • 8 to 10 cashews (- halved or chopped, optional)

Method

Preparation

  1. Warm the milk first in the microwave or stovetop.
  2. In a bowl, take the desiccated coconut and mix warm milk with it.
  3. Stir well. Cover and keep aside for 1 hour. If using fresh coconut, then no need to soak in warm milk.

Making coconut burfi

  1. Grease a baking tray or steel plate with ghee or a neutral flavored oil.
  2. Heat ghee in a pan. Add the milk soaked coconut. Stir to mix and sauté on a low heat for 2 to 3 minutes.
  3. Now add the condensed milk and stir to mix the ingredient thoroughly. Cook on a low heat stirring often.
  4. Add sugar if you prefer. Then add cardamom powder.
  5. Continue to cook and stir. The coconut burfi mixture will thicken slowly.
  6. Keep on stirring so that the mixture does not stick to the bottom of the pan.
  7. Ghee should start releasing from the sides of the mixture. You will see tiny drops of ghee. Takes about 20 to 25 mins on a low heat.
  8. Add rose water if using. Stir again.

Setting coconut burfi

  1. Then pour the burfi mixture in the greased tray or thali.
  2. Sprinkle saffron powder or press some halved or chopped cashews on the top.
  3. Let it cool completely at room temperature.
  4. Slice the burfi and then serve.
  5. Coconut Burfi can also be refrigerated. It keeps well for 1 to 2 days in the refrigerator.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.