Halwai style Coconut Burfi Recipe with just 5 ingredients
Coconut Burfi Recipe is a delicious Indian dessert made with desiccated coconut, milk, sugar, and flavored with cardamom. Learn how to make this easy burfi made from scratch with the most basic ingredients at home. It is coconutty, soft, moist, chewy, and really easy to make!
In India special occasions, celebrations, and festivals like Diwali, Raksha Bandhan, Ganesh Chaturthi, Holi, Sankranti are incomplete without mithai. Mithai refers to a wide variety of Indian sweets.
During childhood, coconut burfi and coconut ladoo were the 2 most common sweets prepared at home. Mom would use fresh coconut as it was the most commonly available form of coconut.
What is Burfi?
The word “burfi” refers to a popular and delicious Indian sweet. Also spelled as “barfi,” it is a sweet confectionery made from condensed milk or milk solids (khoya/mawa), sugar, and various flavorings such as cardamom, saffron, nuts, or fruits.
Burfi is an Indian version of fudge and comes in a variety of flavors, including coconut, almond, pistachio, cashew, mango, anjeer, and rose. It is often garnished with edible silver foil (chandi varak) or decorated with nuts on top.
Burfi is widely enjoyed during festivals, celebrations, religious ceremonies, and special occasions as a traditional Indian dessert.
Coconut burfi, a popular Indian sweet made with grated coconut and sugar, is known by different names in various regions of India.
1. Nariyal Barfi is the most common name for coconut burfi.
2. Thengai Burfi: In South India, especially in Tamil Nadu and Kerala.
3. Kobbari Mithai: In the southern state of Andhra Pradesh and Telangana.
4. Naralachi Vadi: In the state of Maharashtra, particularly in Marathi-speaking regions.
5. Khobbari Mithai: In the coastal state of Karnataka.
About Coconut Burfi Recipe
Coconut Burfi Recipe is wonderfully easy to make any time you are craving something that is sweet, nutty, decadent, and delicious.
In this coconut burfi, I have used desiccated coconut. For a feel of fresh coconut, soak the desiccated coconut in 1/2 cup of hot water or milk for 10-15 mins before using.
The traditional process involves simmering milk with sugar and flavorings until it reaches a thick consistency and starts to leave the sides of the pan. The mixture is then poured into trays, cooled, and cut into diamond or square-shaped pieces.
This irresistible coconut burfi without condensed milk and mawa is a 5-simple ingredient recipe without using any fancy equipment. The best part of the recipe is that you can double or triple the proportion for large batches which makes it a perfect sweet bite for any party, potluck, get-together, or festival.
While the coconut burfi recipe is super simple and needs just a few ingredients, making burfi requires a bit of skill and patience.
This desiccated coconut burfi is one of the quickest and best options for homemade sweets when there are sudden cravings by kids or family members for something sweet.
Reasons to try
Soft & fudgy texture.
Does not need mawa.
Perfect treat for festive occasions or to satisfy sweet cravings.
Always use a heavy bottom pan or nonstick pan to make any barfi recipe or else the mixture will stick to the bottom of the pan and may burn.
1. Roasting the coconut: while this step is optional, I recommend it as roasting enhances the flavor of the coconut in the burfi.
2. Do not skip ghee: It binds the ingredients together and creates a cohesive mixture that can be shaped, molded, or cut into desired shapes. It also prevents the mixture from sticking to the pan. The high-fat content in ghee acts as a natural preservative and increases the shelf life of burfi.
3. Adjust the sweetness: It is better to add less sugar first, taste, and then adjust if you prefer it sweeter.
4. Be patient: Making the coconut burfi at home is a bit time consuming. It is important to cook by stirring continuously to prevent burning and ensure even cooking.
5. Control the heat: Cook the milk on a high flame by stirring continuously to avoid it sticking to the bottom of the pan.
Cook the coconut mixture on low heat. If the heat is high the mixture may burn and render an unpleasant taste to the burfi. The bottom part of the mixture may also brown if you leave it unattended. If you do use high heat, stir the mixture continuously.
6. Cooking until thickened: Continue cooking the mixture on low heat until it thickens and starts to leave the sides of the pan. This indicates that the mixture is ready to be set.
7. Setting the burfi: Transfer the mixture to a greased plate or tray. Spread it evenly and smoothen the surface using a spatula. You can also garnish with more chopped nuts on top, gently pressing them into the mixture.
8. Cooling and cutting: Allow the burfi to cool at room temperature for a while. Once it has cooled down, refrigerate for 30-60 minutes. Use a sharp knife to cut it into desired shapes, such as squares or diamonds.
The ingredients are easily available in any supermarket or grocery shop.
Coconut: I’ve used desiccated coconut (a.k.a dry coconut flakes) for this recipe. Make sure it is the fine kind, if not pulse it a few times in the blender.
Ghee: Ghee adds a nice aroma, richness, and good texture to the barfi mixture. Just a little bit of ghee is added to roast the coconut. It brings out the nutty flavor, but you can skip it if you wish to.
Milk: Use whole/full-fat milk for the best results. Since we are using coconut powder, milk helps to make it soft and gives a fresh taste to the burfi. It also adds moisture so that the resultant burfi is not dry and crumbly.
Sugar: It is added for sweetness. I’ve used regular granulated sugar. The quantity of sugar can be adjusted to suit your desired sweetness.
Flavoring: A pinch of cardamom powder is used to flavor the burfi.
How to make Coconut Burfi (Step by Step)
1. Heat a heavy bottom pan or a non-stick pan over medium flame. Add milk and let it come to a boil.
2. Continue cooking the milk on medium heat until the milk reduces.
Stir frequently to prevent sticking.
3. After 15 minutes, add 1/4 cup sugar and 1/2 tsp cardamom powder. Mix well and continue to cook the milk stirring frequently.
4. After 20 minutes, add the desiccated coconut. Mix everything well until all the ingredients are combined evenly. Cook for another 2-3 minutes, stirring continuously.
5. Add 2 tbsp clarified butter. Stir the mixture continuously while cooking to prevent it from sticking to the bottom of the pan.
6. Continue to cook the mixture on low flame until it thickens and starts to leave the sides of the pan. Do not burn or let the mixture change color.
The consistency should be dense (thick) yet moist. Take a small portion of the mixture ( be careful as it will be very hot), and try to form a small ball with your fingers. If it is still very sticky, cook it further for 1-2 minutes. Do not overcook the mixture as the fudge will turn hard and chewy.
Meanwhile, grease a flat plate or a parchment paper-lined tray pan (square or rectangular) with ghee.
7. Transfer the coconut mixture to the greased plate.
8. Flatten the mixture to about 1/2 inch or desired thickness. Spread it evenly and smoothen the top using a spatula or the back of a spoon. Make sure the thickness is uniform.
Allow the burfi to cool down completely at room temperature. Next, refrigerate for 1-2 hours before cutting it into pieces to prevent it from crumbling.
9. After refrigerating for a couple of hours, trim the edges to get perfect barfi pieces and cut them into the desired shape. Decorate with silver leaves or garnish with chopped nuts.
Coconut Burfi is ready. Serve as a dessert or snack with evening tea or coffee.
1. Plain and simple: Coconut burfi is delicious on its own, so you can serve it at any time of the day.
2. Serve with a side of tea or coffee: The burfi pairs wonderfully as an evening time snack with some other munchies with a cup of tea or coffee.
1. Airtight container: Transfer the coconut burfi to an airtight container. Make sure the container is clean and dry before adding the burfi. At room temperature, coconut burfi can last for about a week.
2. Refrigerator: If you want to extend the shelf life of the coconut burfi, you can store it in the refrigerator. Place the burfi in an airtight container or wrap it tightly in plastic wrap or aluminum foil. The cooler temperature of the refrigerator will help keep the burfi fresh for up to two weeks.
Before consuming, allow the burfi to come to room temperature for better texture and taste.
You can add some additional flavors to enhance it or experiment with different variations, the different flavoring options are listed below. Start with small amounts and be cautious not to add too much, as the flavor can be overpowering.
1. Saffron: Saffron adds a beautiful golden color and a unique floral flavor to dishes. Soak a few strands of saffron in warm milk or water and add the mixture to the coconut mixture while cooking. This will give your burfi a lovely saffron flavor and an appealing hue.
2. Rose Water: Rose water has a subtle floral taste that complements the sweetness of coconut burfi. Add a few drops of rose water to the coconut mixture after cooking and mix well.
3. Vanilla Extract: If you prefer a classic vanilla flavor, add a teaspoon of pure vanilla extract to the coconut mixture after cooking. It will give your burfi a subtle vanilla undertone.
4. Nutty flavor: You can finely chop or coarsely grind almonds and or pistachios and mix them into the coconut burfi mixture. Sprinkle some on top for garnishing as well.
5. Layered burfi: You could divide the mixture into two pans. Add a desired color to one part and mix well. First spread the plain mixture evenly on a greased pan or tray while it’s still hot. Then spread the other color mixture and spread evenly.
More Related Recipes
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Halwai style Coconut Burfi Recipe with just 5 ingredients
- 1 cup Desiccated coconut (unsweetened)
- 500 ml Milk (full fat)
- 1/4 cup Sugar (adjust as per taste)
- 1/2 tsp Cardamom powder
- 2 tbsp Clarified butter (ghee)
- Heat a heavy bottom pan or a non-stick pan over medium flame. Add milk and let it come to a boil.
- Continue cooking the milk on medium heat until the milk reduces. Stir frequently to prevent sticking.
- After 15 minutes, add sugar and cardamom powder. Mix well and continue to cook the milk stirring frequently.
- After 20 minutes, add the desiccated coconut. Mix everything well until all the ingredients are combined evenly. Cook for another 2-3 minutes, stirring continuously.
- Add 2 tbsp clarified butter. Stir the mixture continuously while cooking to prevent it from sticking to the bottom of the pan.
- Continue to cook the mixture on low flame until it thickens and starts to leave the sides of the pan. Do not burn or let the mixture change color.
- The consistency should be dense (thick) yet moist. Meanwhile, grease a flat plate or tray with ghee.
- Transfer the coconut mixture to the greased plate.
- Spread it evenly using a spatula or the back of a spoon. Make sure the thickness is uniform.
- Allow the burfi to cool down completely at room temperature. Next, refrigerate for 1-2 hours before cutting it into pieces to prevent it from crumbling.
- After refrigerating for a couple of hours, cut into the desired shape. Decorate with silver leaves or garnish with chopped nuts.
- Coconut Burfi is ready. Serve as a dessert or with evening tea or coffee.