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Coconut Almond Burfi

Coconut Almond Burfi

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Manjula Jain

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Coconut Almond Burfi

Coconut Almond Burfi

Coconut almond burfi is a classic dessert and simply delicious. Coconut almond burfi is super easy to make with few ingredients.  This is also vegan and gluten-free.
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Course Dessert
Cuisine Indian
Servings 6 people

Ingredients
  

  • 2 cups coconut freshly grated, I am using frozen shredded coconut
  • 1-3/4 cups sugar
  • 1/2 cup blanched almond powder
  • 1/4 teaspoon cardamom powder

Instructions
 

  • In a non-stick frying pan add coconut and sugar, cook over low medium heat, stir continuously till sugar is melted and mixture starts to bubble.
  • Add the almond powder and cardamom, keep stirring continuously, scraping the sides and bottom of the pan, until mixture start coming together and becomes consistency of soft dough. This should take about 6-7 minutes. Turn of the heat.
  • Pour the mixture into greased plate while burfi mixture is still hot spread it evenly about 3/4 inch thick in a square shape. Press the mixture with spatula to make it firm.
  • While burfi is still warm cut them in about one inch square.
  • Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
  • Burfi can be stored for 2 weeks in air tight container.

Notes

Notes: To blanch almonds, drop almonds in boiling water and keep aside. Drain and rinse under cold water after 5 minutes. Press the almonds one by one and squeeze the skin lightly to pop
Tried this recipe?Let us know how it was!

Comments

43 responses to “Coconut Almond Burfi”

  1. P

    Thank you for sucha simple recipe. I’m not allowed to have any kind of nuts. Can I replace almond powder with something else? Or skip it completely?

  2. manisha nigam

    First saute dry coconut powder with a little desi ghee,then add a little boiled full cream milk to it stir for 2 minutes…Then add sugar and follow the rest of recipe…You will love it

  3. Deepa

    Hello Aunty,
    Can I use jaggerry instead of sugar ?
    Also the proportion same as sugar?
    Appreciate your feedback.

    Deepa

    1. Manjula Jain

      Deepa, it is not same

      1. Apollo

        Are you saying proportion is not same or the inclusion of jaggery isn’t a good idea? Jaggery is way healthier than sugar so wanted to learn.

  4. J

    This looks amazing and coconut burfi is one of my favs. Can I use stevia to make it? It satisfied my keto diet requirements in all ways except for the sugar and I am wondering when and how to add stevia (either in liquid of powder form).

    1. Manjula Jain

      J, try it should work

  5. Monika

    Dear aunty how can we make burfi using dry cooconut .pls guide.

  6. Shweta Jhamb

    Hi Aunty, I’m following your recipes fondly. I tried coconut almond burfi last night. It tastes great. But it’s not holding the shape. It is still soft even after leaving it overnight. What did I do wrong?

    1. Manjula Jain

      Shweta, needed to cook little more, when I am giving the time it is estimated, heat and the cooking pan can make difference

  7. Khushbu

    Hi Aunty,

    I tried this twice and both the times my sugar turns brown in color and also it takes around 10 minutes to melt. (i have used powdered sugar). i want to ask you that how come your sugar melted in around 3 mins and retained its color.

  8. Ajith Kumar

    Thanks a lot for the recipe aunty. Loved it so much just I finished reading the recipe & watching the video yesterday, that I decided to make it ASAP. And I tried it yesterday itself! It turned out excellent. My wife does not like sweets as such but she has always liked the coconut barfi her aunt makes (which she hasn’t had for the last 15 years or so). My wife’s feedback was – “It is wonderful & tastes just like my aunt’s! Thank you!”. The kids loved it too.

    Thank you for sharing such wonderful recipes. Now I have found a good & reliable place for Indian recipes. I will be trying more of your recipes. Keep up the excellent work.

    1. Manjula Jain

      Ajit,
      I appreciate these wonderful comments

  9. anu

    i always used cream in this barfi..will try without the cream

    1. Manjula Jain

      Anu, share the result

  10. Ida

    I love to eat fresh coconut. This coconut barfi will taste awesome. I will make it. Thank you Manjula

  11. ruvana

    Hi Manjula Aunty Ji,

    Thank you for such easy and wonderful recipe! I absolutely love coconut taste and everything with coconut in it. i have another unrelated question. I am born into vegetarian family with dairy use but I want to go vegan, you might know, what kind of ghee or butter substitute can I use to make prashaad with(Gurudwara prashaad) as I am Punjabi that is vegan. thank you

    1. Manjula Jain

      Ruvana, My son just has adopted vegan diet and we have been using coconut oil even for sooji halwa, it taste better if serve warm

  12. Dhwani

    Dear Manjula Aunty,

    I am pure Jain and I am always make jain item only and your all receipes are very yummy and easy for me to cook because of Jain. Thank you Aunty….

    Dhwani Shah

  13. SP

    Hi Manjula Auntie,

    Can we use the regular grocery store brand coconut and if so do we get sweetened or unsweetened?

    1. Manjula Jain

      SP the shredded coconut you find in the grocery store they are tuff in texture,

  14. Sp

    Can we use the grocery store coconut flakes? And if so should we get sweetened or unsweetened?

    1. Manjula Jain

      Sp, those coconut flakes are dry and tough, don’t work very good with Indian sweets

      1. manisha nigam

        First saute dry coconut powder with a little desi ghee,then add a little boiled full cream milk to it stir for 2 minutes…Then add sugar and follow the rest of recipe…You will love it

        1. Manjula Jain

          thank you for suggestions

  15. Padma

    Manjula ji, my fresh coconut, sugar and almond pdr mix is too dry. Can I do something. Thank you

  16. falguni

    Can we use dry desiccated coconut

    1. Manjula Jain

      falguni, desiccated coconut will work.

  17. Sunshine

    Is there a way to somehow moisten desiccated coconut so that it will work? I am guessing not, but I thought I would ask.

    1. Manjula Jain

      Sunshine, desiccated coconut will work

  18. neha

    Hi Manjula
    After blanching the almonds it will become wet so how it will b powdered den…It will become sticky while grinding

    1. Manjula Jain

      Neha, after blanching the almonds spread it over paper towel for about 2 hours that will work. I have used blanched almonds, it is readily available.

  19. Roopa

    Hi,
    Can I reduced the sugar quantity to half? Will it still come out nice?

  20. Mike

    I am not sure if I can find frozen shredded coconut. Can unfrozen be used?

    1. Manjula Jain

      Mike that will work

  21. Jayashree

    Hi Aunty,
    Thank you for the recipe. Want to know when using frozen coconut, you will thaw it to room temperature and will you also extract any water/coconut milk before making burfi? Because frozen shredded coconut tends to have a lot of water/Coconut milk in them. Please let me know.

    Thank you very much,
    Jayashree

    1. Manjula Jain

      Jayashree, yes you need to thaw the coconut at room temperature but do not extract water.

  22. Farah

    thanks for the receipe havent tried it yet will try soon as its fat free and. to keep it sugar free v less sugar can be added both almond and coconut are healthy items, Thanks.

  23. sangeeta

    Pls tell me how to make jalebi and malpova sweet at home

    1. Manjula Jain

      Sangeeta, I have recipes for both check the web site

  24. Grace Semmens

    Thank you Manjula for sending me your recipes. I’m very grateful for your service and enjoy improving my cooking skills.

  25. Prajakta pathak

    Your all receipes are too good very innovative and easy to cook!!!!!

  26. Rubina humayun

    I like your recipes

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