Coconut Burfi | How to make Coconut Burfi

By mrittyka Mukherjee  |  22nd Sep 2016  |  
5 from 1 review Rate It!
  • Photo of Coconut Burfi by mrittyka Mukherjee at BetterButter
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About Coconut Burfi Recipe

It is a delicious Indian snack which can be relished by all.

Coconut Burfi is a delicious dish which is liked by people of all age groups. Coconut Burfi by mrittyka Mukherjee has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Coconut Burfi at many restaurants and you can also prepare this at home. This authentic and mouthwatering Coconut Burfi takes 15 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Coconut Burfi is a good option for you. The flavour of Coconut Burfi is tempting and you will enjoy each bite of this. Try this Coconut Burfi on weekends and impress your family and friends. You can comment and rate the Coconut Burfi recipe on the page below.

Coconut Burfi

Ingredients to make Coconut Burfi

  • 4 cups Milk
  • 3 cups scrapped coconut
  • 2 1/2 cup sugar
  • 5 tbsp ghee

How to make Coconut Burfi

  1. Take a wide pan and add in the milk, sugar and freshly shredded coconut. Keep the pan on stove and start stirring on a medium flame. If the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again. Keep stirring.
  2. It will start to bubble up after 15 minutes. The mixture will be watery at this moment. If at any point of time, the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again.
  3. After 30 minutes, add in the ghee and continue to stir. The mixture will slowly start to thicken up. Lot of patience. Remember, good things take time.
  4. After 45 minutes, the mixture would start drying up. It will be gooey at this stage.
  5. After one hour, the mixture would have dried considerably and there would not be any liquid left. It will be like the consistency of wet sand. Turn off the flame.
  6. Apply ghee to an aluminium pan and dump the hot coconut burfi mixture on the sheet pan and spread it evenly with a spatula. Allow it to cool for one hour. Mark with a knife and gently remove each piece to a serving plate or a storage container.

My Tip:

The burfi will keep in the refrigerator for up-to a week. Serve cold or at room temperature. You can sprinkle finely shredded pistachios as a garnish.

Reviews for Coconut Burfi (1)

Namita Tiwari4 years ago

Hello Mrittyka, Your coconut burfi caught my attention and I am desperate to make. It sounds juicy and delicious. I am going to get fresh coconut from the market and try it out. Thanks for sharing!

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