Easy and tasty coconut burfi recipe made with condensed milk and desiccated coconut.
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Servings: 3 to 4
- 1 cup heaped unsweetened desiccated coconut
- ¾ cup whole milk
- ¾ cup sweetened condensed milk - i used nestle milkmaid
- 3 to 4 green cardamoms - crushed to powder in a mortar-pestle
- ½ teaspoon rose water (optional)
- 1 tablespoon sugar (optional)
- 2 to 3 teaspoon ghee (clarified butter)
- 1 pinch of saffron - crushed or 2 to 3 pinch of saffron powder (optional)
- 8 to 10 cashews - halved or chopped (optional)
Warm the milk first in the microwave or stove top.
In a bowl, take the desiccated coconut and mix warm milk with it.
Stir well. Cover and keep aside for 1 hour. If using fresh coconut, then no need to soak in warm milk.
making coconut burfi
Heat ghee in a pan. Add the milk soaked coconut. Saute on a low flame for 2 to 3 minutes.
Now add the condensed milk and stir. Cook on a low flame stirring often.
Add sugar if you want. Then add cardamom powder.
Continue to cook and stir. The coconut burfi mixture will thicken slowly.
Keep on stirring so that the mixture does not stick to the bottom of the pan.
Ghee should start releasing from the sides of the mixture. You will see tiny drops of ghee. Takes about 22 to 25 mins on a low flame.
Add rose water if using. Stir.
setting coconut burfi
Then pour the burfi mixture in a greased tray or thali. Let it cool completely.
Sprinkle saffron powder or press some cashews on the top.
Slice the burfi and then serve.
Coconut burfi can also be refrigerated. It stay good for 1 to 2 days in the refrigerator.
Calories: 516kcal | Carbohydrates: 56g | Protein: 10g | Fat: 29g | Saturated Fat: 23g | Cholesterol: 39mg | Sodium: 134mg | Potassium: 540mg | Fiber: 5g | Sugar: 50g | Vitamin A: 390IU | Vitamin C: 2.8mg | Calcium: 301mg | Iron: 1.4mg