Coconut Burfi Recipe

Overview Cooktime Ingredients Instructions Notes

Overview

Coconut Burfi is a timeless Indian dessert loved for its rich flavor and delicate sweetness. Adding cold-pressed oils, such as coconut oil, not only enhances its taste but also makes this classic treat healthier. This version of Coconut Burfi retains its traditional charm while introducing the wholesome goodness of cold-pressed oils, making it a guilt-free indulgence.

If you love preparing varieties of ladoos, then check out the recipe for Besan Ladoo, Ragi Ladoo, and Rava Ladoo.

Ingredients

Here’s what you’ll need to create this delicious and wholesome coconut burfi recipe:

2 cups grated fresh coconut (or desiccated coconut)
1 cup palm sugar
1/2 cup milk
2 tablespoons cold-pressed coconut oil (Add to cart )
1/2 teaspoon cardamom powder
A handful of chopped nuts (optional for garnishing)

Instructions

How to Make Coconut Burfi?

Step 1: Prepare the Coconut

If using fresh coconut, grate it finely. For desiccated coconut, soak it in warm milk for 10 minutes to soften it.

Step 2: Heat the Oil

In a non-stick pan or heavy-bottomed kadhai, heat cold-pressed coconut oil on medium flame. This healthy oil will add a rich aroma and flavour to your burfi.

Step 3: Cook the Coconut Mixture

Add the grated coconut to the pan and sauté for 2-3 minutes until it becomes aromatic. Stir in the palm sugar and milk, mixing well until the palm sugar dissolves completely.

Step 4: Flavor and Thicken

As the mixture starts to thicken, add cardamom powder for a delightful hint of spice. Stir continuously to prevent sticking.
When the mixture comes together and leaves the sides of the pan, it’s ready for the next step.

Step 5: Set the Burfi

Grease a tray or plate with cold-pressed coconut oil to ensure easy removal.
Transfer the coconut mixture to the tray, spreading it evenly to about ½-inch thickness. Smooth the top with a spatula or the back of a spoon.

Step 6: Garnish and Cool

Garnish with chopped nuts if desired. Let the burfi cool at room temperature for 1-2 hours to set

Step 7: Cut and Serve

Once the burfi is firm, cut it into squares or diamonds. Store in an airtight container and enjoy!

Notes

Why Use Cold-Pressed Oils in Coconut Burfi?

Health Benefits: Cold-pressed oils are unrefined and retain their natural nutrients, making them a healthier alternative to traditional fats.
Enhanced Flavor: The natural aroma of cold-pressed coconut adds depth to the burfi’s flavour.
Improved Texture: These oils lend a smooth and creamy texture to the burfi.

Tips for the Perfect Coconut Burfi

Oil Selection: Cold-pressed coconut oil works well for a more traditional taste while adding a nutty flavour.
Consistent Stirring: Avoid lumps or burning by stirring the mixture continuously.
Storage: Store the burfi in an airtight container for up to a week. The use of cold-pressed oil helps retain its freshness longer.

Conclusion

This healthier take on coconut burfi brings together the timeless flavours of traditional Indian sweets with the added nutritional benefits of cold-pressed oils. Whether you’re making it for a festival, celebration, or just a sweet craving, this coconut burfi recipe ensures a perfect blend of taste and health.

So the next time someone asks how to make coconut burfi, share this coconut burfi recipe with them and let the magic of cold-pressed oils do the talking!