Coconut Burfi


WITH more and more people enjoying Indian food either in a restaurant or in the comfort of their own kitchens, they are becoming adventurous in what they’re trying from the varied menu.  However, the main selections are almost always spicy.  What about the delicious sweets?  Here’s one of the more popular after-dinner treats.

Coconut Burfi is made with grated fresh coconut and sugar. There is also another recipe using desiccated coconut and condensed milk.

Ingredients (240 ml cup used)

  • 2 cups grated coconut • 1.5 cups sugar • 1 tsp ghee (little more for greasing) • Very small tsp cardamom powder/ elaichi • chopped pistachios or cashews as needed


  1. Grease a pan or keep a parchment paper ready. Heat a pan with ghee. Toast cashews if using. Set aside.
  2. Add coconut and sugar. Mix and cook together on a medium flame.
  3. Mixture turns gooey and bubbly. Continue to cook until the mixture comes together and begins to leave the sides of the pan.
  4. Pour it immediately to a greased plate, foil or butter paper. Level it well.
  5. Cut them to desired sizes while it is still warm.
  6. Cool and store coconut barfi in an air tight jar.
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