Coconut Burfi Recipe - Delicious burfi made with fresh coconut

This recipe is from the book Mithai.

Main Ingredients : Coconut(नारियल), Sugar(चीनी)

Cuisine : Maharashtrian

Course : Mithais

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Coconut Burfi

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

For more recipes related to Coconut Burfi checkout Quick Kopra Pak , Fresh Nariyal And Pineapple Burfi , Fresh Nariyal and Pineapple Burfi , Coconut Barfi . You can also find more Mithais recipes like Badam Puri, Ghevar, Saeb Ka Halwa, Quick Kaju Barfi. Or try out these recipes from Maharashtrian Cuisine like Panna And Rose Mocktail, Atta aur Dink ke Laddoo, Crisp Puris, Lasun Chutney.

Coconut Burfi Recipe - How to make Coconut Burfi


Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Coconut scraped2 cups

  • Sugar 1 cup

  • Fresh cream 1/2 cup

  • Green cardamom powder a pinch

  • Powdered sugar 2 tablespoons

  • Ghee 1/2 tablespoon


Step 1

Heat a non stick pan on medium heat. Add the coconut, sugar, fresh cream and green cardamom powder and cook, stirring continuously, for fifteen minutes or till the mixtures turns a golden brown.

Step 2

Remove from the heat and add the powdered sugar and mix. Grease a thali with ghee and pour in the coconut mixture and spread evenly.

Step 3

When it cools cut into diamonds or squares and serve. You can store in an airtight container in the refrigerator for about a week.

Step 4

Makes 640 grams

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