Easy Coconut Burfi Recipe is one of the simplest of all sweets that you could ever make. It is so simple that it is almost like bringing together the ingredients, mixing and eating them! 🙂

There are many ways to make a coconut burfi. And there are many variations of this same burfi. For example, the burfi can be made by making khoa as the base. The burfi can be made using milk or condensed milk as well.

But here, we have the easiest and simplest version. If you are a beginner or a first-time burfi maker, then this is the recipe for you.

POINTS TO NOTE BEFORE MAKING THIS RECIPE

  • The coconut should be a fresh coconut and we should grate and use immediately. This will allow the coconut to retain its natural sweetness which is very important.
  • The coconut should not be a young coconut, the flesh should be thick, else the burfi will not be chewy or cracky.

WATCH COCONUT BURFI RECIPE VIDEO

 

COCONUT BURFI RECIPE CARD

Fresh Coconut Burfi

COCONUT BURFI RECIPE

Course: Dessert
Cuisine: Indian
Keyword: Coconut Burfi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 pieces
Calories: 180 kcal
Author: Homemade Cuisines

Easy Coconut Burfi Recipe is one of the simplest of all sweets that you could ever make. It is so simple that it is almost like bringing together the ingredients, mixing and eating them! 🙂

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Ingredients

  • 1 cup Freshly Grated Coconut
  • 3/4 cup Sugar
  • 2 tbsp Ghee
  • 1/2 glass Water

Instructions

  1. Take a stainless steel plate and grease it thoroughly with ghee as shown. This is where we pour the hot molten coconut burfi to allow it to set later.

  2. In a frying pan, add the freshly grated coconut and fry for 10 minutes until all the moisture is removed and the coconut becomes powdery as shown. Do this in low flame and move the coconut to another bowl once done.

  3. Add ghee to the same frying pan, heat it and fry the cashew pieces until they turn golden brown. Once done move the cashew pieces to another bowl.

    Leave the remaining ghee in the frying pan.

  4. Now add water to the ghee in the frying pan and allow it to heat for 5 minutes. Then add sugar to this and keep stirring until the sugar dissolves.

  5. Keep heating the sugar/ghee in the pan until the syrup gets into a single string consistency as shown!

    Once done, switch off the flame.

  6. Now add the fried coconut and keep mixing thoroughly until the sugar syrup and coconut combined and forms a paste.

  7. Now add the fried cashew pieces to this and keep mixing.

  8. After 10 minutes, move the coconut burfi from the pan to the greased plate.

  9. Set the burfi tight together and make the pieces using a knife while the burfi is still hot. If you allow it to cool, then cutting into pieces will not be possible.

  10. Allow it to cool and set after cutting to pieces. Once set, take the pieces one by one and move it to another bowl.

    The tasty burfi ready to serve.

Recipe Video

Recipe Notes

  • Since there is no moisture (we used ghee remember, and not milk), this burfi will long laster if you use an airtight container. You don't even need to move this to a refrigerator.
  • The coconut should be a fresh coconut and we should grate and use immediately. This will allow the coconut to retain its natural sweetness which is very important.
  • The coconut should not be a young coconut, the flesh should be thick, else the burfi will not be chewy or cracky.

 

Nutrition Facts
COCONUT BURFI RECIPE
Amount Per Serving (1 piece)
Calories 180 Calories from Fat 68
% Daily Value*
Total Fat 7.5g 12%
Saturated Fat 4.5g 23%
Cholesterol 1.8mg 1%
Sodium 27mg 1%
Potassium 104mg 3%
Total Carbohydrates 30g 10%
Dietary Fiber 1.8g 7%
Sugars 26g
Protein 1.5g 3%
Vitamin A 1%
Vitamin C 1%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

 

COCONUT BURFI RECIPE – WITH STEP BY STEP INSTRUCTIONS AND IMAGES

 

INGREDIENTS

  • Fresh Grated Coconut – 1 Cup
  • Sugar – 3/4 Cup
  • Ghee – 2 tbsp
  • Cashew – 10 pieces
  • Water – 1/2 glass

Coconut Burfi - Ingredients

STEP 1

Take a stainless steel plate and grease it thoroughly with ghee as shown. This is where we pour the hot molten coconut burfi to allow it to set later.

Coconut Burfi Recipe - Grease Plate

STEP 2

In a frying pan, add the freshly grated coconut and fry for 10 minutes until all the moisture is removed and the coconut becomes powdery as shown. Do this in low flame and move the coconut to another bowl once done.

Coconut Burfi Recipe - Fry Coconut

STEP 3

Add ghee to the same frying pan, heat it and fry the cashew pieces until they turn golden brown. Once done move the cashew pieces to another bowl.

Leave the remaining ghee in the frying pan.

Coconut Burfi Recipe -Fry Cashews

STEP 4

Now add water to the ghee in the frying pan and allow it to heat for 5 minutes. Then add sugar to this and keep stirring until the sugar dissolves.

Coconut Burfi Recipe - Add Sugar and dissolve

STEP 5

Keep heating the sugar/ghee in the pan until the syrup gets into a single string consistency as shown!

Once done, switch off the flame.

Coconut Burfi Recipe - Make Sugar Syrup

STEP 6

Now add the fried coconut and keep mixing thoroughly until the sugar syrup and coconut combined and forms a paste.

Coconut Burfi Recipe - Add Coconut to Sugar

STEP 7

Now add the fried cashew pieces to this and keep mixing.

Coconut Burfi Recipe - Cashews

STEP 8

After 10 minutes, move the coconut burfi from the pan to the greased plate.

Coconut Burfi Recipe - Move Burfi to Greased Plate

STEP 9

Set the burfi tight together and make the pieces using a knife while the burfi is still hot. If you allow it to cool, then cutting into pieces will not be possible.

Coconut Burfi Recipe - Make Burfi Pieces

STEP 10

Allow it to cool and set after cutting to pieces. Once set, take the pieces one by one and move it to another bowl.

The tasty burfi ready to serve.

Coconut Burfi Recipe

Since there is no moisture (we used ghee remember, and not milk), this burfi will long laster if you use an airtight container. You don’t even need to move this to a refrigerator.

Try this recipe and please share your experience here. Would love to hear from you 🙂

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