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.
- 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
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: 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
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P
April 4, 2021 at 4:17 amThank 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?
manisha nigam
October 1, 2019 at 8:55 amFirst 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
Deepa
February 21, 2018 at 8:35 pmHello Aunty,
Can I use jaggerry instead of sugar ?
Also the proportion same as sugar?
Appreciate your feedback.
Deepa
Manjula Jain
February 23, 2018 at 1:01 amDeepa, it is not same
Apollo
September 25, 2018 at 9:10 amAre 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.
J
October 18, 2017 at 11:28 amThis 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).
Manjula Jain
October 21, 2017 at 8:36 amJ, try it should work
Monika
August 24, 2016 at 8:09 pmDear aunty how can we make burfi using dry cooconut .pls guide.
Shweta Jhamb
May 18, 2016 at 5:25 pmHi 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?
Manjula Jain
May 18, 2016 at 11:32 pmShweta, needed to cook little more, when I am giving the time it is estimated, heat and the cooking pan can make difference
Khushbu
April 8, 2016 at 10:12 amHi 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.
Ajith Kumar
March 23, 2016 at 1:29 amThanks 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.
Manjula Jain
March 23, 2016 at 3:41 pmAjit,
I appreciate these wonderful comments
anu
March 22, 2016 at 8:08 ami always used cream in this barfi..will try without the cream
Manjula Jain
March 22, 2016 at 9:49 pmAnu, share the result
Ida
March 21, 2016 at 8:20 amI love to eat fresh coconut. This coconut barfi will taste awesome. I will make it. Thank you Manjula
ruvana
February 17, 2016 at 10:37 pmHi 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
Manjula Jain
February 18, 2016 at 3:40 pmRuvana, My son just has adopted vegan diet and we have been using coconut oil even for sooji halwa, it taste better if serve warm
Dhwani
January 16, 2016 at 12:44 amDear 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
SP
November 14, 2015 at 10:43 amHi Manjula Auntie,
Can we use the regular grocery store brand coconut and if so do we get sweetened or unsweetened?
Manjula Jain
November 16, 2015 at 8:36 amSP the shredded coconut you find in the grocery store they are tuff in texture,
Sp
November 13, 2015 at 7:51 pmCan we use the grocery store coconut flakes? And if so should we get sweetened or unsweetened?
Manjula Jain
November 25, 2015 at 12:29 amSp, those coconut flakes are dry and tough, don’t work very good with Indian sweets
manisha nigam
October 1, 2019 at 8:54 amFirst 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
Manjula Jain
October 3, 2019 at 12:48 amthank you for suggestions
Padma
November 11, 2015 at 2:24 pmManjula ji, my fresh coconut, sugar and almond pdr mix is too dry. Can I do something. Thank you
falguni
November 11, 2015 at 7:12 amCan we use dry desiccated coconut
Manjula Jain
November 11, 2015 at 12:57 pmfalguni, desiccated coconut will work.
Sunshine
November 10, 2015 at 12:28 pmIs there a way to somehow moisten desiccated coconut so that it will work? I am guessing not, but I thought I would ask.
Manjula Jain
November 10, 2015 at 2:07 pmSunshine, desiccated coconut will work
neha
November 10, 2015 at 12:00 pmHi Manjula
After blanching the almonds it will become wet so how it will b powdered den…It will become sticky while grinding
Manjula Jain
November 10, 2015 at 2:05 pmNeha, 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.
Roopa
November 10, 2015 at 8:55 amHi,
Can I reduced the sugar quantity to half? Will it still come out nice?
Mike
September 20, 2015 at 8:01 pmI am not sure if I can find frozen shredded coconut. Can unfrozen be used?
Manjula Jain
September 21, 2015 at 5:21 pmMike that will work
Jayashree
September 11, 2015 at 12:16 pmHi 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
Manjula Jain
September 11, 2015 at 12:48 pmJayashree, yes you need to thaw the coconut at room temperature but do not extract water.
Farah
September 11, 2015 at 7:06 amthanks 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.
sangeeta
September 9, 2015 at 11:51 pmPls tell me how to make jalebi and malpova sweet at home
Manjula Jain
September 11, 2015 at 7:55 amSangeeta, I have recipes for both check the web site
Grace Semmens
September 9, 2015 at 12:30 pmThank you Manjula for sending me your recipes. I’m very grateful for your service and enjoy improving my cooking skills.
Prajakta pathak
September 9, 2015 at 9:30 amYour all receipes are too good very innovative and easy to cook!!!!!
Rubina humayun
September 9, 2015 at 7:46 amI like your recipes