Its a traditional Indian dessert that’s ready in just 15 minutes. This tried-and-tested recipe is perfect when you’re craving a simple, homemade treat that can be whipped up quickly.
Why Make Coconut Burfi?
Quick and Easy: Ready in just 15 minutes, perfect for last-minute treats. Simple Ingredients: Made with basic pantry ingredients like coconut, milk powder, and sugar. Rich and Flavorful: Offers a delicious blend of coconut and ghee for a traditional taste. Festive Favorite: Ideal for festivals or special occasions when you need a sweet in a hurry. Versatile: Can be customized with different flavors or nuts for added texture.
I have taken care to include ingredients that are permitted during navratri. But make sure to consult your family because different people have different customs and permitted ingredients.
Ingredients
Ghee: Adds richness and enhances the flavor with its nutty aroma. Full Fat Milk: Provides a creamy base and adds depth to the dish. Milk Powder: Intensifies the creamy texture and richness of the recipe. Desiccated Coconut: Contributes a light, sweet flavor and subtle texture. Sugar: Sweetens the dish to balance other ingredients. Green Cardamom Powder: Adds a fragrant, warm spice to enhance the flavor. Pistachio (chopped): Adds crunch and a nutty flavor as a garnish
How to Make?
Heat the ghee in a thick bottomed non stick pan. Allow it to melt completely and add milk. Warm the milk for 1-2 minutes and add sugar. Mix it well and stir to dissolve completely. Now add milk powder to the milk and keep it stirring continuously on a very low heat till it starts to thicken. Add desiccated coconut and mix it in the mixture and cook it till whole mix starts to come together and form a thick mass.
Now grease a plate/dish with ghee and spread the hot coconut burfi mixture with a spatula while flattening it on the surface. Garnish with chopped pistachios and almonds and place it to set in the refrigerator for 30 minutes. Cut the milk powder coconut burfi into desired shapes and enjoy.
Recipe Notes and Tips
While making coconut burfi with Milk Powder, one thing that is important is a continuous stirring of the mixture on slow heat. This way you don’t end up burning it or browning it too much. You should cook the mixture till it thickens to really fudge consistency and comes together as a mass and leaves the sides of the pan. Cool it enough and keep in the refrigerator for minimum 30 minutes so that It is easy to cut in proper shapes.
Substitutions:
Milk Powder: Swap with condensed milk for a richer texture. Sugar: Use Jaggery for a healthier, more traditional taste. Desiccated Coconut: Fresh coconut can be used, but cook it longer to reduce moisture. Ghee: Replace with coconut oil for a vegan version.
Variations:
Cardamom-Flavored Burfi: Add a pinch of cardamom for a warm, spicy flavor. Chocolate Coconut Burfi: Add cocoa powder for a chocolaty twist. Dry Fruit Coconut Burfi: Mix in chopped almonds, cashews, or pistachios for added crunch. Saffron Coconut Burfi: Infuse saffron for an aromatic, festive version.
Storage
Burfi remains fresh outside fridge for 1-2 days. Want to keep it more than that? Store the cut squares in an airtight container in the fridge for shelf life upto 3 weeks.
More Such Recipes
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How to Make Coconut Burfi (Video)
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