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Coconut Burfi

4 from 1 vote

An authentic coconut burfi always attracts a sweet tooth person like me. I always prefer the soft and chewy version of coconut burfi. This recipe is delectable and suits for any occasion or simply as a dessert.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Recipe CategoryVegetarian
Served AsDesserts
Servings 10


  • 1 cup + ½ cup grated coconut
  • ¼ cup water
  • ½ cup + 3 tbsp caster sugar
  • 1 ½ tbsp milk powder
  • 1 ½ tbsp broken cashews
  • 1 tsp + 2 tsp ghee
  • ½ tsp to 1 tsp ghee for greasing as required
  • ¼ tsp cardamom powder
  • 1/8 tsp dry ginger powder
  • Chopped pistachios for garnishing


  • Break a big coconut into halves. Remove the coconut from the shell. Chop the coconut into pieces and remove the brown peel.
  • Using a grater finely grate the white part of the coconut. (The same job can be done using a mixer grinder. Don’t grind for the long time; else it will turn into a paste)
  • Extract ½ cup coconut milk by blending ½ cup of grated coconut with ¼ cup of water.
  • Roast 1 ½ tbsp of broken cashews in 1 tsp of ghee and set aside.
  • Grease a tray using ghee or place a parchment sheet on a tray.
  • Heat a heavy bottomed pan and place 1 cup of grated coconut.
  • Add sugar and mix well until the sugar starts to melt. (This took around 2 minutes)
  • Add coconut milk and gently stir the mixture. (It will start bubbling slightly)
  • Now add the milk powder and give a good mix
  • Stir in regular intervals until the mixture starts separating from the pan and forms a semi solid mass. (This took around 6 – 7 minutes on medium flame)
  • Mix 2 tsp of ghee and add the cashew nuts, cardamom powder and dry ginger powder.
  • Give a final mix and turn off the flame.
  • Transfer the mixture to the prepared tray. Grease a spatula with little ghee.
  • Spread the mixture evenly using the spatula and garnish with pistachios.
  • Grease a knife with little ghee and cut the coconut burfi when the mixture is quite warm.
  • Allow it to cool completely.
  • Remove the slices and serve.
    Coconut Burfi - Plattershare - Recipes, food stories and food lovers


Adjust sugar according to your choice. This recipe can accommodate ¾ cup sugar if extra sweetness is preferred.
The entire preparation needs to be cooked on medium flame. Keep an eye not to burn the coconut.
Coconut milk and milk powder gives a soft and chewy texture to the burfi.
Tags dessert

Please appreciate the author by voting!

4 from 1 vote

Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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