0 from 87 votes
Coconut Burfi | Nariyal ki Barfi
This Coconut Burfi is a delish, melt in the mouth fudge made with sweetened condensed milk, milk, and desiccated coconut.
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 25 mins
Servings: 4
Calories: 404 kcal
Course:
Dessert
Cuisine:
Indian
Ingredients
- 1 cup desiccated coconut - heaped, unsweetened and finer textured
- ¾ cup whole milk
- ¾ cup sweetened condensed milk
- ½ teaspoon cardamom powder or 3 to 4 green cardamoms crushed to powder in a mortar-pestle
- ½ teaspoon rose water - optional
- 1 tablespoon sugar - optional
- 1 tablespoon ghee (clarified butter)
- 12 to 15 saffron strands - crushed or 2 to 3 pinches of ground saffron powder, optional
- 8 to 10 cashews - halved or chopped, optional
Instructions
Preparation
- Warm the milk first in the microwave or stovetop.
- In a bowl, take the desiccated coconut and mix warm milk with it.
- Stir well. Cover and keep aside for 1 hour. If using fresh coconut, then no need to soak in warm milk.
Cup of Yum
Making coconut burfi
- Grease a baking tray or steel plate with ghee or a neutral flavored oil.
- Heat ghee in a pan. Add the milk soaked coconut. Stir to mix and sauté on a low heat for 2 to 3 minutes.
- Now add the condensed milk and stir to mix the ingredient thoroughly. Cook on a low heat stirring often.
- Add sugar if you prefer. Then add cardamom powder.
- Continue to cook and stir. The coconut burfi mixture will thicken slowly.
- Keep on stirring so that the mixture does not stick to the bottom of the pan.
- Ghee should start releasing from the sides of the mixture. You will see tiny drops of ghee. Takes about 20 to 25 mins on a low heat.
- Add rose water if using. Stir again.
Setting coconut burfi
- Then pour the burfi mixture in the greased tray or thali.
- Sprinkle saffron powder or press some halved or chopped cashews on the top.
- Let it cool completely at room temperature.
- Slice the burfi and then serve.
- Coconut Burfi can also be refrigerated. It keeps well for 1 to 2 days in the refrigerator.
Notes
- You could use finely grated desiccated coconut or coconut powder. If the coconut shreds are too large, grind them to a semi-fine texture in a mixer-grinder.
- If using fresh coconut, there is no need to soak it warm milk. Add about ¼ cup of fresh grated coconut.
- Cook the coconut burfi mixture until it comes together in the pan and you see some ghee releasing from the sides. If the mixture is not cooked properly, the burfi won't set on cooling.
- Use any good brand of sweetened condensed milk.
- For more servings, you can easily scale up the recipe.
Nutrition Information
Calories
404kcal
(20%)
Carbohydrates
43g
(14%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
31mg
(10%)
Sodium
99mg
(4%)
Potassium
423mg
(12%)
Fiber
4g
(16%)
Sugar
38g
(76%)
Vitamin A
228IU
(5%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.3mg
Vitamin B3 (Niacin)
0.3mg
Vitamin B6
0.1mg
Vitamin B12
1µg
Vitamin C
2mg
(2%)
Vitamin D
1µg
Vitamin E
0.2mg
Vitamin K
2µg
Calcium
227mg
(23%)
Vitamin B9 (Folate)
9µg
Iron
1mg
(6%)
Magnesium
49mg
Phosphorus
254mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 99mg | 4% |
| Potassium | 423mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 38g | 76% |
| Vitamin A | 228IU | 5% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.3mg | |
| Vitamin B3 (Niacin) | 0.3mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 2mg | 2% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 0.2mg | |
| Vitamin K | 2µg | |
| Calcium | 227mg | 23% |
| Vitamin B9 (Folate) | 9µg | |
| Iron | 1mg | 6% |
| Magnesium | 49mg | 12% |
| Phosphorus | 254mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.