Coconut Burfi – Indian Dessert

Coconut fan?…here is something for you – A quick and easy fix for your cravings. The best thing about it is that it has a long refrigerator shelf life. So, when that sweet craving hits you, you know in which direction to head.


Coconut – 4 cups (400 g), dry, finely shredded

Sweetened Condensed Milk – 14oz can (400 g)

Cardamom – ½ tsp, powdered

Butter or Ghee – ½ tsp


  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.


  1. Refrigerating the Burfi makes it easier to cut.
  2. Burfi tastes the best at room temperature.
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