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coconut burfi

Coconut Burfi

Revathi Palani
Coconut Burfi is an easy to make, delicious South Indian sweet made from freshly grated coconut and sugar. Perfect for celebrations like Diwali, Holi, etc.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine Indian
Servings 9

Ingredients
  

  • ¾ Cup Sugar
  • ¼ Cup Water
  • a large pinch Cardamom Powder
  • 2 drops Rose Essence
  • 1 Cup Freshly grated coconut
  • 2 tsp Ghee

Instructions
 

  • First grate the coconut and keep aside. Also, grease a pan / plate / bowl and keep aside.
  • Then heat a pan in medium flame and add the sugar, water. Stir continuously until the sugar dissolves. Let it continue to cook until it reaches one-string consistency.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-1.jpg" alt="burfi" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-2.jpg" alt="burfi" width="48%" />
  • Now add the rose essence, cardamom powder and grated coconut and keep stirring continuously until combined well. After couple of mins you will see small bubbles formation.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-5.jpg" alt="burfi" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-6.jpg" alt="burfi" width="48%" />
  • Now add the ghee and keep stirring continuously. At one stage the mixture will thicken and start to move without sticking to the side. This is the right consistency.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-7.jpg" alt="burfi" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-8.jpg" alt="burfi" width="48%" />
  • Turn off the stove. Transfer the mixture immediately to the greased pan. Gently press on top to even it out. Wait for 2 mins to let it slightly cool down. Cut the burfi into small pieces using a greased knife.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-9.jpg" alt="burfi" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-10.jpg" alt="burfi" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-11.jpg" alt="burfi" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/04/cobu-12.jpg" alt="burfi" width="48%" />
  • Allow the burfi to cool down completely to room temperature and enjoy.
    <br><img src="https://revisfoodography.com/wp-content/uploads/2015/04/coconut-burfi-1.jpg" alt="coconut burfi" width="100%" />

Notes | FAQ

- One string consistency -> If you take a little bit of the sugar syrup between 2 of your fingers, as shown in the stepwise pic above, you should get one continuous string formed between your fingers.
- Before grating the coconut, I would scrape off the brown skin of the coconut. This will help give a pure white color to the burfi without any brown specs.
- The sugar syrup will be hot, so watch out while checking for one string consistency.
- Cut the burfi when it is still slightly warm. Once it cools down completely, you will not be able to cut it into pieces.
- Optionally garnish with chopped nuts, saffron.