Easy Coconut Burfi Recipe

Heat a non-stick pan over medium heat and add 2 cups of grated coconut. Toast for 2-3 minutes to bring out the flavor but do not let it brown.

Set aside the toasted coconut.

In the same pan, add 1 1/2 cups of sugar and 1 cup of milk. Stir continuously over medium heat until the sugar dissolves completely and the mixture begins to thicken.

Keep stirring for 5-7 minutes until the milk reduces slightly, and the syrup has a one-string consistency. (Tip: Check by pressing a small drop of syrup between your fingers. It should stretch into a thin, sticky string.)

Add the toasted coconut, ghee, cardamom powder, and a pinch of salt to the sugar syrup. Mix well until all ingredients are combined.

Continue to cook the mixture on low heat, stirring frequently, until it begins to leave the sides of the pan and forms a dough-like consistency. This should take around 10-15 minutes.

Check if it’s ready by rolling a small amount between your fingers. It should feel firm and smooth without sticking.

Grease a small tray or plate with ghee and pour the coconut mixture onto it, spreading it evenly with a spatula to about 1/2-inch thickness.

Use a knife to score the burfi into squares or diamond shapes while it’s still warm.

Garnish with sliced almonds, chopped pistachios, and optional edible silver leaf for a festive touch.

Allow the burfi to cool at room temperature for about 1-2 hours until set.

Once set, carefully cut the scored pieces and transfer them to a serving plate. Enjoy your delicious, homemade Coconut Burfi!