Soft & Chewy Coconut Burfi: An Easy Indian Dessert Recipe
50 minutes
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About Soft & Chewy Coconut Burfi: An Easy Indian Dessert Recipe
Indulge in the exquisite taste of homemade Coconut Burfi, a beloved Indian sweet treat that melts in your mouth. This simple recipe creates a perfectly soft and chewy texture, bursting with rich coconut flavor.The secret lies in the blend of creamy milk powder and crunchy cashews, elevating the traditional taste to new heights. Whether it's a festive celebration or a quiet evening, this easy Coconut Burfi recipe promises a delightful experience for every sweet craving.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Sweetener & Flavor
- 1/2 cup Caster Sugar
- 1/4 tsp Cardamom ground
- 1/8 tsp Ginger ground
Dairy & Nuts
- 1 Tbsp Milk Powder
- 1 1/2 Tbsp Cashews broken
- Pistachios chopped, for garnish
Fat
- 1 tsp Ghee plus extra for greasing and the spatula/knife
Instructions
- Crack open a coconut and remove the white flesh. Discard the shell and brown peel. Chop the coconut into smaller pieces for easier grating.
- Finely grate the coconut using a grater or a food processor, pulsing carefully to avoid creating a paste. Set aside.
- In a blender, combine 1/2 cup of the grated coconut with 1/4 cup of water. Blend until smooth to extract the coconut milk. Set aside.
- In a small pan, roast the broken cashews in 1 teaspoon of ghee until lightly golden. This enhances their nutty flavor and adds a pleasant crunch to the burfi. Set the roasted cashews aside.
- Grease a tray or baking dish with ghee or line it with parchment paper. This prevents the burfi from sticking and ensures easy removal later.
- In a heavy-bottomed pan or pot, combine the remaining grated coconut and the caster sugar. Cook over medium heat, stirring constantly, until the sugar melts and the mixture is well combined.
- Pour in the extracted coconut milk and continue stirring. The mixture will begin to bubble slightly as it cooks.
- Add the milk powder and stir vigorously to incorporate it evenly into the coconut mixture. This adds richness and helps the burfi set.
- Continue cooking and stirring regularly, until the mixture thickens and starts to pull away from the sides of the pan, forming a semi-solid mass. This indicates that the burfi is ready to be set.
- Stir in the remaining ghee, roasted cashews, ground cardamom, and ground ginger. The cardamom and ginger add warmth and aromatic complexity to the burfi.
- Transfer the burfi mixture to the prepared tray. Using a spatula greased with a little ghee, spread the mixture evenly into a uniform layer.
- Garnish the surface with chopped pistachios, pressing them gently into the warm burfi.
- While the burfi is still warm, use a sharp knife greased with ghee to cut it into desired shapes, such as squares or diamonds. Greasing the knife prevents sticking and ensures clean cuts.
- Allow the burfi to cool completely at room temperature. This allows it to firm up and makes it easier to handle.
- Once cooled, gently remove the burfi pieces from the tray and serve. Enjoy!
Recipe Notes
Good To Know
- Adjust sugar according to your preference. This recipe can accommodate ¾ cup sugar for extra sweetness.
- Cook the entire mixture over medium heat, being careful not to burn the coconut.
- Coconut milk and milk powder contribute to the burfi's soft and chewy texture.
Expert Tips
- For a richer coconut flavor, use fresh coconut milk instead of canned.
- Grease the pan or tray generously to prevent the burfi from sticking and ensure easy removal.
- Achieve a smooth and even texture by blending the coconut mixture before cooking if using fresh coconut.
Storage Instructions
- Store leftover burfi in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 78kcalCarbohydrates: 12gProtein: 1gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gFiber: 1gSugar: 11g
Rajeswari Annamalai
Articles: 100
3 Comments
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I’m loving this recipe already!
Thanks for the inspiration! Looks tasty.
So delicious! Excited to make it.