Coconut Burfi is a classic Indian sweet that’s soft, rich, and absolutely melt-in-the-mouth. Made with simple ingredients like coconut, milk, sugar, and cardamom, this quick recipe comes together in under 30 minutes and is perfect for any celebration.
Whether it’s Diwali, Holi, Raksha Bandhan, or a family get-together, this homemade Coconut Burfi adds a festive touch to your table. Garnished with crunchy pistachios or fragrant rose petals, each bite is full of flavour.
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Grease a tray or plate with ghee and keep it aside.
In a heavy-bottomed pan, add coconut and milk. Cook on medium heat until the milk is fully absorbed by the coconut.
Add sugar and ghee. Stir continuously until the mixture thickens and starts leaving the sides of the pan.
Mix in cardamom powder.
Transfer the mixture to the greased tray. Spread evenly with a spatula or a spoon and press down firmly.
Sprinkle chopped pistachios (or rose petals/other nuts) on top.
Let it cool completely, refrigerate until firm, then cut into squares or diamonds.
Swap milk with condensed milk for a richer taste (reduce sugar accordingly).
Store in an airtight container in the fridge for up to 1 week.
Add rose water or saffron milk for a festive twist.
Can I use fresh coconut instead of desiccated coconut?
Yes, you can use fresh coconut, but ensure to adjust the cooking time as fresh coconut contains more moisture.
How long can I store Coconut Barfi?
You can store it in an airtight container in the fridge for up to 1 week.
Can I make this recipe vegan?
Yes, you can replace milk with a plant-based alternative like almond or coconut milk and use vegan ghee or oil for greasing.
What other garnishes can I use?
You can use rose petals, almonds, or cashews as garnishes for a different flavor and look.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar, but it may slightly alter the sweetness and texture of the barfi.
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