Coconut Burfi (Indian Fudge)

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Coconut Burfi is a traditional Indian sweet made with coconut, sugar (or condensed milk), and flavored with cardamom. It has a soft, fudgy texture and is often served during festivals like Diwali, Holi, Raksha Bandhan, and other celebrations.


Ingredients:

Here are the basic ingredients used in most coconut burfi recipes:

  • Fresh or desiccated coconut – 2 cups (grated)

  • Sugar – 3/4 to 1 cup (adjust to taste)

  • Milk or Condensed Milk – 1/2 cup (or use sweetened condensed milk instead of sugar)

  • Cardamom powder – 1/2 tsp (for aroma and flavor)

  • Ghee (clarified butter) – 1–2 tsp (to grease the pan or enhance richness)

  • Optional toppings – Chopped nuts (like cashews, pistachios, almonds), saffron strands

Preparation Steps:

  1. Grate Coconut:
    If using fresh coconut, grate only the white part. If using desiccated coconut, soak it in warm milk for a few minutes to soften.

  2. Cook the Mixture:

    • In a heavy-bottomed pan, add coconut, sugar (or condensed milk), and milk.

    • Stir constantly on medium heat to prevent burning.

    • As the mixture thickens and starts leaving the sides of the pan, add cardamom powder.

  3. Shape the Burfi:

    • Grease a plate or tray with ghee.

    • Pour the hot mixture and level it with a spatula.

    • Add chopped nuts on top if desired and lightly press.

  4. Cool and Cut:

    • Let it cool at room temperature.

    • Once set, cut into squares, diamonds, or any desired shape.

Time Required:

  • Preparation time: 10 minutes

  • Cooking time: 20–25 minutes

  • Total: About 30–35 minutes

Storage:

  • Stays fresh at room temperature for 2–3 days.

  • Can be refrigerated for up to a week in an airtight container.

Tips:

  • For a richer flavor, use full-fat milk or condensed milk.

  • If using desiccated coconut, soaking it in milk softens it and mimics the texture of fresh coconut.

  • Avoid overcooking, or the burfi may turn hard or chewy instead of soft.

Would you like a step-by-step printable recipe or a vegan version of this burfi?

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