So are you a Coconut fan? Look what we have here for you, the simplest and the yummiest Burfi you can ever make! The best thing about it is that it has a long refrigerator shelf life so you can make a big batch and keep it in the refrigerator for all the cravings you have. As as we all know, there is no dearth of festivals and occasions where Mithais and Burfis are handed out and served, this is a great one to pass around. So, when that sweet craving hits you, you know in which direction to head.
Scroll to the bottom for video
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 60 minutes
Serves: 12-15 pieces
Ingredients:
Coconut – 4 cups (400 g), dry, finely shredded
Sweetened Condensed Milk – 14oz can (400 g)
Cardamom – ½ tsp, powdered
Butter or Ghee – ½ tsp
Method:
1. In a non-stick pan, on Medium heat, roast Coconut until you get a nice aroma. Do not brown.
2. Add in Sweetened Condensed Milk and Cardamom.
3. Mix well and continue to cook and stir until the ingredients clump together (approximately 2 to 3 minutes).
4. Turn off the heat
5. Lightly smear bottom of a flat baking sheet with Butter or Ghee.
6. Pour coconut mixture onto the baking sheet and spread it evenly.
7. Refrigerate for about an hour.
8. Remove from refrigerator and cut into squares or diamond shapes.
9. Store in an air-tight container in the refrigerator.
Tips:
1. Refrigerating the Burfi makes it easier to cut.
2. Burfi tastes the best at room temperature.
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how to make an easy mithai, festival food, puja prasad, pooja prashad, temple offering, coconut dessert recipe,
Hi Hetal & Anuja,
This is a awesome recipe and very easy too… But I wanted to ask you if I can replace coconut with sesame seeds as I want to make it for lohri..
Waiting for your reply..
Harsha
Hi Harsha,
Happy Lohri! We have never tried replacing the coconut so can’t comment. But if you do try it, please do give us feedback so we can make a note of it and other viewers may find the information useful too.
Hi Harsha,
We have not tried this particular recipe with sesame seeds but it may work. If you want the traditional recipe, here is one provided by one of viewers (Pinal):
1 cup sesame seeds (dry roasted)
3/4 cup gud (jaggery)
1 tbsp ghee
1/2 cup roasted peanuts
a pinch of cardamon powder
In a pan, add ghee and gud until gud becomes liquidy and bubbles a little bit. Add cardamon pwdr, peanuts and sesame seeds to the liquid gud. Mix very well and transfer the mix onto another pan or dish because the mix is super hot. Moving quickly, make small balls with greased (with ghee) palms of your hands. Set aside and cool.
For those who want to make it in a tray like chikki, you can add little bit of water to the gud once the gud become liquidy. This will help in forming a nice shape in your tray.
Is the finely shredded coconut, sweetened or unsweetened?
Unsweetened.
Hi Hetal and Anuja,
Your recipes are great and easy to follow. Could you please post some recipes for Sev like Tomato sev and aloo bhujia please.
Thanks,
Sheetal
Hi Hetal & Anuja,
Thanks for the great recipe.Should I cover the baking sheet when keeping in the fridge for an hour?
Won’t it get dehydrated if not covered?
your ardent fan,
Shakuntala
Hi Shakuntala,
Yes, you can cover the pan either with some foil or plastic wrap. Be sure to leave a little corner open in case the mixture is very hot so that moisture doesn’t build up.
please can you tell me how to make how to make chocolate and coconut barfi raw sim
ilar to this one but inside is have to be coconut
Hi anuja and hetal,
Can we use ordinary milk instead of sweet condensed milk? And thanks for the recipe
Hi Shreya,
Since this is a “quick and easy” recipe, the condensed milk not only provides the milk in an already reduced state, but also provides the sugar. If you were to use regular milk, you would have cook the mixture for a very long time plus add you own sugar.
the first recipe from your site that i tried! delicious! a hit with every coconut-lover i know and i’ve made it four times now. i pressed a few crumbled saffron threads into the top for a fancy version – tiny flecks of color and a haunting flavor. lovely.
one of the batches i made went to scotland with a young friend studying abroad. i wanted him to have something to keep him energized for the long flight and uncertain cafeteria food to follow.
Hi Robin,
Wow! Great to know our recipes are “going places”. Thanks for the feedback.
Cheers!
Hello Hetal and Anuja,
I have coconut milk and I don’t know what to do with it. COuld I make cocout barfi with it? Do you have any other recipe except egg curry using cocnut milk?
Unfortunately, Coconut milk will not work for this Coconut burfi recipe.
We have a few other recipes that need coconut milk:
Potato Stew
Sol Kadi
Enjoy:)
Thanks again guys :-)) I love coconut burfi so much. My mom used to make it in my home in India. I have tried your recipe and it turned out yummy !! Thanks !
Geetha
Hi Hetal & Anuja,
Approx how many mins does it take in first step to roast coconut powder and also approx time to cook with condensed milk.I am a complete novice, so have to go step by step in cooking:)
Hi Priyanka,
The roasting part will really depend on what type of pan you are using and your heat setting. Our’s takes approx 5 minutes. You really have to look out for the nice coconut fragrance that will be released as it gets cooked. Don’t wait until it starts to get brown. After you add the condensed milk, it will be approx another 3-5 mins…just enough for the liquidy look to go away and it forms like a ball.
Hi Hetal & Anuja,
Tried your coconut barfi last fri..was awesome.my hubby simply loved it..also teamed this with your chole puri recipe..the whole combo was excellent…cant stop praising u guys…thanks a lot for making my Friday so “special”..
You are so very welcome!
hi hetal ,
can we cook in the oven.
Hi Annam,
Sorry, we’ve never tried this one in the oven. However, it cooks super fast on the stove so it may be more efficient to use the stove rather than preheating the oven, etc.
I truly think, it will fall apart the remaining moisture you have that holds them in pieces, will dry out. 150% sure and positive.
Hi Pamela,
The condensed milk in this recipe serves two purposed: gives it the creaminess plus provides sweetness. Since this is a quick and easy recipe, it doesn’t require you to cook down the milk like more traditional recipes. We suppose you could use the traditional method to cook down the coconut milk and add your own sugar.
My daughter is lactose intolerant and I am always looking out for recipes that I can make for her. These burfis sound so good – btu of course I can’t make them because of the milk.
Is it possible to substitute coconut milk for the condensed milk? (I thought of soya milk but I guess that wouldn’t be thick enough)
thanks
hi,
i tried to cook coconut burfi,and it came out very well.thanx.
hi,Anuja and Hetal,thanks for all your wonderful recipes i tried few of them they turned out awasome and very helpful to those who are starters.Thanks a lot once again to you both for the wonderful website.
Hi Amala,
This recipe will make 25-30 pieces standard size pieces. Of course, it will depend on how big you make your pieces :).
hi!i am from france and i don’t know the measurement for CUP or OUNCE,so please juste tell me what do you mean for one cup,i want to know in grams please!
thank you very much!
google it. go coversion of cup to ounce. Also measurement cups of pyrex company have print for ounce and cup both. Buy it, it is very cheap and easy to folow.
Hi
I am planning to make this for potluck in my office. I would like to know how many pieces of burfi does this recipe make? I am planning to amke 25- 30 pieces.
Thanks
Malini
Hi Neha,
Sorry your burfi didn’t work. You really have to use the dried coconut for this recipe because it does not have to be cooked for long. In traditional coconut recipes, the coconut is cooked with milk for a long time. The condensed milk will not allow the fresh coconut to cook properly. Hope you try this recipe again with the dried coconut. It really is easy and delicious!
I tired with fresh coconut..and it absoluete didn’t work out…it has turned out to be really soggy.:-(
Hi Sara,
Cardamom Powder is added to most sweet dishes/mithais. If you don’t have it or don’t like it, feel free to omit it. Your coconut burfi will still taste great.
Enjoy!
Hey there,
i would like to know whether i do have to use the cardamom powder…is it possible to include sth else or just leave it?
hi guys i need to work out the conversion from US cup to grams for the coconut, can you please tell me how much coconut i need to use in grams…please?
many thanks!
hi hetal…
i made burfi yesterday…they were so yummy,everyone loved it…i guess i added less coconut powder for the amount of condensed milk,so the burfi was soft even after refrigerating,but i could cut them n hold in my hand.. the taste was ossum…wil try again so it is perfect…thanks
Hi Sunny,
A standard cup measures 8 fluid ounces which is approx 236 ml. Since your cup is 160 ml, use approx 5 1/2 – 5 3/4 cups.
hi Hetal & Anuja,
thank for the recipe…i had a small q…recipe says 4 cups,i hav a small rice cup which measures 160ml…is it the same,i mean 4 times the cup i hav..want to try burfi,looks yummy.
Hello Hetal & Anuja,
Thankx for your recipe, But do have any other option for condence milk? if yes than please let me know.
One question to ask you…how do u maintain your body? I love your recipes but b’coz of my weight i can not eat everything. I think both r doing good excersize.
Hi Hetal and Anuja,
I made this burfi last weekend. I cant explain how well it turned out. My husband loves it and eats it every day. Thanks for this easy and yet tasty recipe.
Hi Harry,
Thanks for the feedback! We are in Texas – USA.
Hi Girls,
Thank you for the great recipe. I made it for a party and everyone loved it. It was a quick and easy fix for a dessert. Great job! I am hoping to try out some more recipes from your great website.
Thanks, Harry
P.S. Do you live in India or the States?
hi hetal and anuja
i made this burfi today and it is delicious.to be frank..i dont have sweet tooth but my husband got 32 of them .i served this burfi during lunch and he ate half the batch and i asked him to take few piceces to the office for his friends and he took only 1 piece per person .so dont need to tell anything else that explains everything.
thanks alot for all the wonderful recipes.
do u have any recipe for arbi(taro root)?
Hi Ranju,
Condensed milk tends to turn brown as it ages. It is not spoilt. Any brand of condensed milk will work just fine. Good luck!
hi hetal,
i tried this out today…it turned out brown prolly becoz my condensed milk was mostly on the brown end..tatses awesome…but the impatient person i am shud have left it to cook a little more..i cudnt stop myself from eating so took it off the stove a little early..anyway it almost over…i am gonna do it again tomorrow coz i am expecting some more guests…
kudos to u…u guys rock…btw wot is brand of condensed milk u used
ranju
Hi Preity,
Thanks a lot!! We have ras malai on our list to do but may take some time to get it out as we have a bunch of things lined up. But, do keep a lookout for it.
Hey there,
Amazing recipe. Very Easy and very delicious. Do you have any recipe’s for “Ras Malai”?
Your site is really helpful, I have learned alot of things from here. I am really interested in Ras Malai and willing to learn how to make it. Will you mind post a recipe of this? I will be the first one to try it! 🙂
Thanks.
excellent recipe. i added pistachios and it turned out great. good job ladies
HI G,
The use of condensed milk makes this recipe super easy. The traditional burfi recipes call for milk to be cooked and cooked and cooked. Unfortunately, I don’t believe they have a sugar-free version of condensed milk. But don’t worry. This burfi doesn’t become too sweet. Of course, that is my opinion :).
Good luck!
Hey there,
From a college student as well as an amateur chef, your recipes are simple and excellent! I have bookmarked your site and visit it on a regular basis. I have yet to make the coconut barfi but am planning to soon. I was wondering if there is any way to minimize the sugar content with this barfi as the sweetened condensed milk does have a lot of sugar as its name suggests. I usually substitute Splenda for regular sugar in sweet dishes, and I wonder if it may be too “sweet,” for the elders if I use the sweetened condensed milk.
Warm regards,
G.
No, Coconut Milk Powder is not the same as Shredded Coconut Powder. By Powder, we meant finely shredded.
Dear Hetal & Anuja
kindly let me know is coconut milk(powdered form) n coconut powder are the same?….can i use this coconut milk to make the burfi…
thanx waiting for your reply…want to try this recipe quickly…
Hi Hetal & Anuja,
I came to know about this website today itself through a friend. You girls are doing marvelous job. Your recipes look easy to cook as I am a very lazy person. I will try them.
Thanks again,
Vandana
I made this and it tasted good, more like indian methai box stuff. It tasted like pedas not like burfis.
Easy to make.
Taste good.
An over all 3/5 star.
Dear Hetal,
Thank you sooooo much for this brilliant recipe! So super easy to make, fast, delicious and taste truly Indian! :o)
I entertained this afternoon and the Coconut Burfi was a sell out! My only regret is that I didn’t make more. Everyone absolutely loved it! Will be making it again on Sunday.
Thanx Again Hetal!
God Bless You,
Melody
Yes, “dry, shredded coconut” does mean desicated coconut in the shredded form. It is usually available in Indian stores in different varieties. The finest shredd you can find (sometimes called “coconut powder” works best for this recipe. If the shredd is too big, the texture of the burfi does not come out right. Good luck and let us know how it turns out!
Hi there.. I am a Malaysian Indian and I have no idea what you mean by “dry, shredded coconut”… do you mean dessicated coconut?
Please help.. i’m entertaining in a couple of days and would simply love to try this for dessert :o)
Thanx!!
We have never tried this particular recipe with frozen (fresh coconut), but imagine it could work. The shelf life of the burfi would definitely be less. Also, in most traditional coconut burfi recipes which use fresh coconut, the coconut is usually cooked with the milk…so, we are not sure if the condensed milk will allow you to cook the coconut properly. Let us know if you try it and how it works out for you. Good luck!
hey wanted to knw if i cud use frozen grated coconut,if yes is it still the same quantity of 4 cups, do i roast them like the powder…thanx..looks yum!!!! cnt wait..
Awesome!!
I made this for a party last weekend. It got rave reviews!! Mmmm coconut. Thank you for the wonderful recipe site!!
Thanks!And do let us know how it turns out.
I tasted this dessert and it was awesome. I haven’t tried it myself, but it looks easy and I hope to make some for my family soon.