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Coconut Burfi is a simple Indian dessert that’s perfect around the holidays.

Coconut Burfi is one of my favorite Indian desserts. When I was younger, my cousin, Ajay, would drizzle chocolate syrup all over it, and then microwave the burfi for 20 seconds. He named his creation, Almond Joy chocolate without the almonds. Brilliant right? At that age, I thought anything Ajay did was brilliant. 🙂

Recently, Aarti Sequeira of Food Network’s Aarti Party made a Coconut Toffee on her show.  She named this dish Coconut Toffee, but it really is Coconut Burfi.  I loved how she added red food color to this decadent dessert which transforms the burfi into a gorgeous pink color.  Remember, people eat with their eyes! Based on the reviews for Aarti’s Coconut Toffee, many complained the burfi was too sweet.  Note, this dessert is supposed to be sweet, however I wasn’t looking for a toothache either so I reduced the sugar from 1 1/2 cups to 1 cup.  This is a quick dessert that literally takes about 20 minutes to put together. Enjoy!

This Coconut Burfi is:

gluten-free
slightly lightened up
perfect for Diwali, or any Indian festival
simple & easy
delicious

Coconut Barfi
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5 from 1 vote

Coconut Barfi

By: Nisha Kapur
Coconut Burfi is a simple Indian dessert that's perfect around the holidays.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12 pieces

INGREDIENTS 

  • 2 cups coconut, desiccated
  • 1/2 cup low-fat 1% milk
  • 1/2 cup water
  • 1 cup sugar
  • 1/4 tsp cardamom powder
  • 2 drops red food color
  • cashews for garnish, optional
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INSTRUCTIONS 

  • Grease a round baking tray or plate with butter.
    A round, heart-patterned plate with butter smeared on it sits on a speckled countertop, reminiscent of a sweet treat like coconut burfi. A small piece of butter is placed at the edge of the plate.
  • On medium heat in a nonstick pot, add coconut.
    A hand holding a metal measuring cup pours shredded coconut into a large black pan, setting the stage for a delicious Coconut Burfi.
  • Dry roast until you smell the aroma, should be a couple minutes, and then lower the heat to low-medium.
    A black frying pan contains white grated coconut, hinting at the makings of a delicious coconut burfi, with a black spoon resting inside.
  • Add milk to the coconut and keep stirring for a few minutes until the milk is absorbed. Turn off the stove and set aside.
    Hand pouring milk from a metal cup into a skillet of white powdery substance, reminiscent of coconut burfi, with a black slotted spoon in the pan.
  • Now make the simple syrup or chashni. In a separate pot on medium heat, add water and sugar.
    A hand pours white sugar from a measuring cup into a stainless steel pot on the stovetop, beginning the sweet journey of crafting delicious coconut burfi.
  • Combine. This will form a simple syrup.
    A hand stirs a pot of white liquid with a spoon on the stovetop, crafting a base for delicious coconut burfi.
  • You want the syrup to form a thread like consistency… should look as follows, and be sticky.
    A pot of water is boiling on a stovetop, bubbles dancing like the textures in a rich coconut burfi.
  • At this point add the coconut to the syrup.
    Rice being poured from a pan into a pot of boiling water on the stovetop while the tantalizing aroma of coconut burfi wafts through the kitchen.
  • Keep stirring until all the syrup is absorbed. This will take about 3-5 minutes.
    A pot on a stove with a white, boiling mixture being stirred by a slotted spoon, reminiscent of crafting traditional coconut burfi.
  • It's a process.. it will take a little effort, around 10 minutes.
    A pot of cooked white rice is partially stirred with a metal spoon on a stovetop, releasing steamy aromas reminiscent of coconut burfi.
  • Now add the cardamom powder. Keep stirring making sure nothing sticks to the bottom of the pan..
    A hand gently stirs the pot of semolina, infusing it with rich flavors reminiscent of Coconut Burfi, using a spoon on a stovetop.
  • Add just 2 drops of food color, literally!
    A hand introduces a liquid ingredient from a bottle into the pot where a thick, light-colored mixture reminiscent of Coconut Burfi is being stirred with a metal spoon.
  • Combine. Soooooooo pretty.
    A stainless steel pot on a stovetop holds a whimsical creation: mashed potatoes swirled with pink food coloring, reminiscent of coconut burfi. A black spoon dances through the vibrant mixture, blending flavors and colors into an unexpected delight.
  • Once the coconut starts to form into clumps, you are done. Also, stirring won't be as effortless which is a good sign, hence you are done. Turn off the stove.
    A pot containing a partially cooked, pink, granular mixture resembling the texture of Coconut Burfi, with a spoon scooping some out.
  • Transfer the coconut mixture onto a plate or baking tray.
    A metal bowl with pink granulated substance, reminiscent of coconut burfi, is being artfully poured onto a heart-decorated plate using a sleek black spoon.
  • Spread the mixture evenly. If the mixture isn’t hot, you can use your hands too.
    A hand with vibrant purple nail polish holding a black spoon is scooping pink sherbet from a decorative plate on a sleek granite surface, with coconut burfi adding an exotic touch to the delightful scene.
  • Place the plate in the refrigerator for at least 1 hour. This will help the sweet solidify.
    A plate of finely ground pink meat sits in a refrigerator, nestled among jars and containers filled with delightful treats like coconut burfi.
  • After refrigerating, this is what you should have.
    A plate filled with pink shredded coconut burfi rests on a speckled gray countertop, adding a touch of sweetness to the scene.
  • Cut into diamonds.
    A plate with pink sugar squares, reminiscent of coconut burfi, arranged in a grid pattern, with a butter knife resting on a speckled countertop.
  • OPTIONAL: for garnish, I chopped up a few cashews. Almonds would work well too.
    Coconut Burfi essence lingered in the air as chopped garlic adorned a green cutting board, a black-handled knife poised nearby.

Nutrition

Calories: 118kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 66mg | Fiber: 1g | Sugar: 19g | Vitamin A: 20IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 0.4mg

Additional Info

Course: Dessert
Cuisine: Indian
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Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.

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13 Comments

  1. Thanks for sharing. It seems like a very simple dish and you can actually choose the color. Good post.

    Reply

  2. Hey everyone just a quick tip after the barfi is done try putting it into a baking pan with walls. I think the reason it doesn't hold up is because it isn't tight enough when packed. Hope this works!

    Reply