Coconut burfi is also known as nariyal burfi. It is a fudge made with coconut, sugar and milk. This burfi made with fresh coconut is an easy fudge recipe and can be made for festivals like Diwali, Holi, Ganesh Chaturthi, etc. Get step by step pictures to make coconut burfi at home from scratch.
Being a Goan, I cook lots of recipes with coconut. You might have seen curries and desserts made using coconut milk on the blog. I love eating desserts after meals and hence I end up making some every now and then. Today I have made this easy and quick Indian fudge recipe with coconut known as coconut burfi.
You might be interested in best Indian kheer recipes.
In India, coconut is known as nariyal and hence this coconut fudge is known as nariyal burfi. I have made this coconut dessert with milk. You can make it with condensed milk too. You can also replace sugar with jaggery. I did not add any dry fruits. You can add some crushed dry fruits to make this burfi with nariyal rich and nutritious.
Let us see the ingredients to make this easy coconut burfi recipe:
- Coconut: I have used freshly grated coconut in this burfi recipe. You can use desiccated coconut too.
- Milk: I have used milk and milk powder in this coconut fudge recipe. Condensed milk can also be added instead of normal milk.
- Sugar: Sugar is added for sweetness. Jaggery can also be used instead of sugar. The taste will change slightly but it will be yummy too.
- Cardamom pods: Cardamom pods are peeled and crushed and added in the recipe. This is a must in any traditional Indian sweet dish.
How to make coconut burfi?
- Add grated coconut in mixer or blender and grind just for few seconds.
- Heat a non-stick pan and add grated coconut, sugar, milk powder and mix well.
- After some time, add milk and mix.
- Coconut will release oil, so no need to add oil or ghee.
- Add crushed cardamom and continue stirring on medium flame.
- After 15 minutes you will observe that the mixture will start separating from the sides of the pan.
- Reduce the flame and continue stirring further till the mixture becomes a bit stiff and starts holding the shape of dough.
- Line a container with butter paper and grease it with ghee.
- Add the coconut mixture into the container and spread it thick.
- Let this set for 20 minutes.
- Cut in squares and garnish with almonds.
You might be interested in other Indian desserts like
- Vermicelli kheer
- Sabudana kheer
- Mango sheera
- Shahi tukda
- Chana dal and sabudana kheer
- Pumpkin halwa | Kaddu ka halwa
Tips for making nariyal ki burfi:
- Condensed milk can be used instead of milk and milk powder.
- Sugar can be replaced with jaggery.
- Dry fruits like cashew nuts and almonds can be added.
Coconut Burfi | Indian Coconut Fudge
Ingredients
- 2 cups coconut freshly grated
- 2 tablespoon milk powder
- ¼ cup sugar powdered
- 1/4 cup milk
- 4 cardamom pods peeled and crushed
Instructions
- Add grated coconut in mixer and grind just for few seconds.
- Now, heat non-stick kadai and add grated coconut, sugar, milk powder and mix well.
- Add milk and mix well.
- Coconut will release oil, so no need to add oil or ghee.
- Add crushed cardamom and continue stirring on medium flame.
- After 15 minutes you will observe that the mixture will start separating from the sides of the pan.
- Reduce the flame and continue stirring further till the mixture becomes a bit stiff and starts holding the shape of dough.
- Line a container with butter paper and grease it with ghee.
- Add the coconut mixture into the container and spread it thick.
- Let this set for 20 minutes.
- Cut in squares and garnish with almonds.
Notes
- Condensed milk can be used instead of milk and milk powder.
- Sugar can be replaced with jaggery.
- Dry fruits like cashew nuts and almonds can be added.
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