Thu 17 May 2007
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.
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:
-
In a non-stick pan, on Medium heat, roast Coconut until you get a nice aroma. Do not brown.
-
Add in Sweetened Condensed Milk and Cardamom.
- Mix well and continue to cook and stir until the ingredients clump together (approximately 2 to 3 minutes).
- Turn off the heat
- Lightly smear bottom of a flat baking sheet with Butter or Ghee.
- Pour coconut mixture onto the baking sheet and spread it evenly.
- Refrigerate for about an hour.
- Remove from refrigerator and cut into squares or diamond shapes.
- Store in an air-tight container in the refrigerator.
Tips:
- Refrigerating the Burfi makes it easier to cut.
- Burfi tastes the best at room temperature.
| Visit our Kitchen Store! |
Last 10 posts in Desserts
- Carrot Halwa (Gajjar ka Halwa) - August 19th, 2010
- Saffron Mango Mousse (Shrikhand) - June 30th, 2010
- Til Sankari (Tilgul) - June 17th, 2010
- Carrot Cake (Eggless or Not) - May 6th, 2010
- Quick Kalakand - Indian Milk Burfi Recipe - February 25th, 2010
- Fruit Tart - February 24th, 2010
- Tiramisu - February 11th, 2010
- Tres Leches Cake, A Latin Dessert - December 22nd, 2009
- Buttered Walnut Mousse - November 22nd, 2009
- Chocolate Burfi - October 15th, 2009
Like our Aprons? Buy one for yourself!
|
|
Translate this page:
|
Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
85 Responses to “Coconut Burfi – Indian Dessert”
|
Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
May 21st, 2007 at 3:48 pm
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.
[Reply]
May 21st, 2007 at 6:03 pm
Thanks!And do let us know how it turns out.
[Reply]
June 20th, 2007 at 12:55 pm
I made this for a party last weekend. It got rave reviews!! Mmmm coconut. Thank you for the wonderful recipe site!!
[Reply]
June 22nd, 2007 at 2:45 pm
Awesome!!
[Reply]
October 19th, 2007 at 9:08 am
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..
[Reply]
October 20th, 2007 at 5:31 pm
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!
[Reply]
October 22nd, 2007 at 2:26 am
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
)
Thanx!!
[Reply]
October 22nd, 2007 at 2:41 am
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!
[Reply]
October 25th, 2007 at 9:33 am
Dear Hetal,
Thank you sooooo much for this brilliant recipe! So super easy to make, fast, delicious and taste truly Indian!
)
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
[Reply]
November 30th, 2007 at 5:13 am
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.
[Reply]
February 11th, 2008 at 6:19 pm
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
[Reply]
April 7th, 2008 at 2:25 pm
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…
[Reply]
April 7th, 2008 at 2:48 pm
No, Coconut Milk Powder is not the same as Shredded Coconut Powder. By Powder, we meant finely shredded.
[Reply]
April 8th, 2008 at 7:03 pm
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.
[Reply]
April 8th, 2008 at 8:55 pm
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!
[Reply]
April 13th, 2008 at 10:20 am
excellent recipe. i added pistachios and it turned out great. good job ladies
[Reply]
April 15th, 2008 at 6:55 pm
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.
[Reply]
April 15th, 2008 at 11:47 pm
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.
[Reply]
April 21st, 2008 at 4:16 pm
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
[Reply]
April 21st, 2008 at 4:43 pm
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!
[Reply]
April 21st, 2008 at 10:53 pm
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)?
[Reply]
July 3rd, 2008 at 7:38 pm
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?
[Reply]
July 4th, 2008 at 12:46 am
Hi Harry,
Thanks for the feedback! We are in Texas – USA.
[Reply]
August 7th, 2008 at 5:28 am
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.
[Reply]
August 16th, 2008 at 8:31 am
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.
[Reply]
August 30th, 2008 at 6:52 pm
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.
[Reply]
August 30th, 2008 at 8:50 pm
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.
[Reply]
September 5th, 2008 at 8:00 pm
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
[Reply]
October 14th, 2008 at 12:10 pm
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!
[Reply]
October 31st, 2008 at 8:19 pm
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?
[Reply]
October 31st, 2008 at 8:25 pm
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!
[Reply]
November 21st, 2008 at 1:09 am
I tired with fresh coconut..and it absoluete didn’t work out…it has turned out to be really soggy.:-(
[Reply]
November 21st, 2008 at 2:05 pm
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!
[Reply]
December 3rd, 2008 at 5:10 pm
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
[Reply]
December 4th, 2008 at 9:58 pm
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!
[Reply]
December 5th, 2008 at 4:29 am
Hi Amala,
This recipe will make 25-30 pieces standard size pieces. Of course, it will depend on how big you make your pieces
.
[Reply]
December 13th, 2008 at 8:54 am
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.
[Reply]
February 22nd, 2009 at 1:04 pm
hi,
i tried to cook coconut burfi,and it came out very well.thanx.
[Reply]
March 13th, 2009 at 6:30 am
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
[Reply]
March 13th, 2009 at 12:19 pm
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.
[Reply]
April 23rd, 2009 at 4:23 am
hi hetal ,
can we cook in the oven.
[Reply]
hetal Reply:
April 23rd, 2009 at 12:03 pm
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.
[Reply]
May 1st, 2009 at 1:04 am
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:)
[Reply]
hetal Reply:
May 1st, 2009 at 11:15 am
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.
[Reply]
Priyanka Reply:
May 5th, 2009 at 6:12 pm
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”..
[Reply]
hetal Reply:
May 5th, 2009 at 7:37 pm
You are so very welcome!
May 9th, 2009 at 8:35 pm
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
[Reply]
May 31st, 2009 at 8:04 am
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?
[Reply]
anuja Reply:
June 9th, 2009 at 2:31 am
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:)
[Reply]
June 3rd, 2009 at 11:11 pm
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.
[Reply]
hetal Reply:
June 14th, 2009 at 4:25 pm
Hi Robin,
Wow! Great to know our recipes are “going places”. Thanks for the feedback.
Cheers!
[Reply]
June 14th, 2009 at 3:10 pm
Hi anuja and hetal,
Can we use ordinary milk instead of sweet condensed milk? And thanks for the recipe
[Reply]
hetal Reply:
June 14th, 2009 at 4:28 pm
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.
[Reply]
September 19th, 2009 at 4:19 pm
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
[Reply]
hetal Reply:
September 19th, 2009 at 6:44 pm
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.
[Reply]
October 12th, 2009 at 2:31 pm
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
[Reply]
December 17th, 2009 at 3:34 am
Is the finely shredded coconut, sweetened or unsweetened?
[Reply]
hetal Reply:
December 17th, 2009 at 2:05 pm
Unsweetened.
[Reply]
January 14th, 2010 at 12:15 am
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
[Reply]
anuja Reply:
January 14th, 2010 at 2:18 pm
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.
[Reply]
hetal Reply:
January 15th, 2010 at 7:49 pm
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.
[Reply]
January 19th, 2010 at 10:38 pm
Hi Harjeet,
Thank you so much for sharing your recipes. They sound really delicious and definitely very quick. We’ll surely try them out. Thanks again!
[Reply]
Harjeet Reply:
January 20th, 2010 at 7:35 am
hi hetal….
thanks a lot for ur quick response….n u r most welcome….but sorry to ask again….what about the recipe for moong daal halwa??? please post is asap….thnx again…
luv
harjeet
[Reply]
hetal Reply:
January 20th, 2010 at 1:37 pm
Hi Harjeet,
Yes, we do have mung daal halwa on our list to do but it is a really long list so hopefully, you’ll be patient
.
[Reply]
January 20th, 2010 at 8:10 pm
thanx a lot dear….will definitely show patience in this case (although, i m totally impatient)…anyways just wanted to tell u that my son(3 yrs 10 months) luvs watching u….he likes u so much….he wants me to replay ur videos everytime….just to c u….
wish u all the best…
luv
harjeet
[Reply]
hetal Reply:
January 20th, 2010 at 8:58 pm
aaww! That’s so sweet…a real compliment!
[Reply]
March 4th, 2010 at 7:37 am
Hello guys,
This recipe has turned out awesome everytime I made them and have friends requesting for the recipe and being surprised by the 2 step process to it.Thank you.
[Reply]
March 19th, 2010 at 12:10 am
i just made this kopra paak (coconut burfi)
but it seems like i didn’t roast coconut for enough time
it tastes like its not cooked enough
i was afraid that it’s going to burn so i didn’t it roast it too long
[Reply]
March 28th, 2010 at 4:35 pm
Can you give me these conversions
4 cups – how many grams – i think it is 100g per cup?
14oz – how many grams – i think it is 400g ?
Is that correct?
Thank you, i am making this with my Primary 3 class as we are studying Nepal.
[Reply]
anuja Reply:
March 29th, 2010 at 5:47 pm
Hi Karina,
You are right on! Good Luck and enjoy the burfi
[Reply]
March 31st, 2010 at 10:59 pm
Hello,
I am looking forward to make Naaiyal/Coconut Ladoo.
I hope the recipe should be same as this.. just not to put the mixture on a flat plate rather rolling them in shape of ladoos right?
Please suggest.
Keep up gals!!!
Shaveta
[Reply]
anuja Reply:
April 1st, 2010 at 3:44 pm
Hi Shaveta,
Yes, the same recipe will work for Coconut Laddus as well. Grease your hands with some ghee or butter to help you roll smoother laddus.
[Reply]
Shaveta Reply:
April 1st, 2010 at 7:42 pm
Thanks for the reply.
Will make yummy laddus soon.
Shaveta
[Reply]
April 3rd, 2010 at 5:34 pm
Hey girls,
I have made this so many times and it has been to so many places. After first bite everybody is asking for the recipe!!!! But I dont give them instead direct them to your website. I want them to have a look and try all the wonderful dishes u have on your website!!!!! Few days later I get emails/phone calls Thanks for the website and they cant stop praising……:)
[Reply]
anuja Reply:
April 6th, 2010 at 4:18 am
Thanks Ami. We appreciate you spread the word about SMTC. That is the only way we grow, by word or mouth
Thanks for doing your part.
[Reply]
May 4th, 2010 at 1:31 am
Thank you very much for the receipe. Can I use freshly grated coconut flakes? If so what is the measurement please? Thanks in advance..
[Reply]
June 9th, 2010 at 2:26 am
hey guys!, I am 13 years old and absolutley love cooking! You make it so easy to understand. I am doing an assignment on India for school and I really wanted to make this coconut Burfi. Looks delicious. Ill let you know how it turns out soon.
Thanx!!!
[Reply]
anuja Reply:
June 12th, 2010 at 6:21 pm
Hi Victoria,
Excellent and we are glad we could help
Good Luck with the Burfi, we are sure it came out wonderful 
[Reply]
July 1st, 2010 at 6:42 pm
hey, is it same as what we call “koprapak” in india..??
[Reply]
anuja Reply:
July 8th, 2010 at 10:22 pm
Hi there,
We think it’s close to that!
[Reply]
July 17th, 2010 at 2:47 pm
This recipe is so easy!! Can’t wait to make the Burfi! It really reminded me of my nanny ma, who past away couple of months ago
Quick questions – Is it possible to use sugar instead of condensed milk?
[Reply]
anuja Reply:
July 17th, 2010 at 7:34 pm
Hi Jagruti,
Our condolences
The condensed milk does 3 things: provides moisture, acts as the binding agent and provides sweetness. The sugar will only provide the sweetness
[Reply]
Jagruti Reply:
July 18th, 2010 at 1:32 pm
Thank you Anuja!
[Reply]
August 27th, 2010 at 2:57 am
I tried this burfi, taste was nice but burfi was sticky. can u plz tell me how to correct this?
[Reply]
August 30th, 2010 at 4:38 pm
This recipe is awesome. It is easy to make as opposed to the traditional coconut burfi way. But it tastes delicious and was a hit at my party! Easy to make & lot of compliments;)
[Reply]