Sunshine in a square—that's what this easy coconut burfi recipe makes. Soft, creamy, and distinctly coconutty, it has that delicate flavor of desserts with saffron. So simple to make with just 6 ingredients, the khoya burfi is a homemade pleasure at its best.
This easy coconut barfi comes from my father's recipe archives, and it’s to die for! It’s reminiscent of "kalakand" with its soft, grainy texture and sweet, fudgy taste.
Although there is a wide variety of mithai available in the markets during Diwali, I find moments of joy and light when making homemade sweets. There is nothing quite like making coconut burfi at home with the family.
By now, it’s become a ritual that everyone looks forward to. Especially since it is incredibly easy to make.
THE EASIEST COCONUT BURFI RECIPE YOU’LL TRY
Doesn't need an exhaustive list of fancy ingredients
The perfect way to expand your dessert repertoire
Saffron and pistachio give the dry coconut burfi gorgeous, festive colors and flavors
Makes for a special surprise for homemade Diwali gifts
HOW TO MAKE COCONUT BURFI?
Step 1: It’s best to start with soaking the saffron. In a teeny-tiny bowl, place your saffron threads and add a tablespoon of warm milk. Let them mingle until the milk is infused with that golden hue.
Step 2: In a thick-bottomed pan, heat a few tablespoons of ghee, then add your grated khoya and cook for about 5 or so minutes.
Step 3: Stir in the sugar and cook for a few more minutes until both the khoya and sugar melt.
Step 4: Then add the desiccated coconut and saffron milk infusion from step 1. You may need to add some milk to get the correct consistency if the mixture feels too dry. Continue to cook and stir until the coconut burfi with khoya starts to leave the sides of the pan.
Step 5: Sprinkle in the pistachios.
Step 6: Pour the mixture onto a greased tray or plate. Flatten it out into a nice, even layer.
Final step: Chill. Cut. Conquer.
Pop the nariyal ki barfi into the refrigerator for a couple of hours to set. Once it's firm, cut it with a sharp knife into squares (or any shape that makes your heart sing).
MY TIPS ON HOMEMADE COCONUT BURFI
Most Indian dessert recipes, like burfi, are easy to make, but it takes a little finagling to nail the texture. Since practice maketh a (wo)man perfect, here’s what I’ve learned from making the coconut burfi recipe a few times:
- Use low heat.
- Stir continuously.
- Be patient.
- Use lukewarm milk to bring the mixture to the right consistency. You may need about 1/3rd to ½ cup.
HOW TO SERVE & STORE NARIYAL BARFI?
I garnished the coconut sweet with edible gold foil. Why? Cause Diwali. You can use silver foil instead or leave it out completely.
And right before serving, a sprinkling of chopped pistachios for that green hue and play of texture. This is a coconut burfi with milk, so it has to be refrigerated. It stores well for up to a week.
COCONUT BURFI INGREDIENTS SWAPS
Ghee: Feel free to use homemade or store-bought.
Coconut: Desiccated or dry powdered coconut will work in this coconut mithai recipe. They’re easily available online and in stores.
Khoya: A lot of recipes make coconut burfi with condensed milk or milk powder. I made it with evaporated milk solids, what we call khoya.
You can make khoya at home using this wonderful recipe or use store-bought, like me. The only caveat is that it has to be fresh. Taste it. It should be nice, rich, and sweet. If it’s sour, it’s gone bad.
Sugar: Can’t find powdered sugar? Grind granulated sugar at home, or you can make the coconut burfi with jaggery.
Nuts: I love pistachios, but peeled and chopped almonds will pair fantastically with coconut saffron burfi. Or mix both.
Add-ins: In my recipes, where there is saffron, cardamom is quick to follow. This time, I deliberately chose not to use the queen of spices. But if you want that additional depth of flavor, I suggest adding a pinch or two to the burfi mixture right at the end.
MORE RECIPES WITH DRY COCONUT
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this easiest coconut burfi recipe as much as we do!
Easiest Coconut Burfi Recipe
- 2 Tbsp Ghee
- 2 1/3 cup / 300 gms Grated Khoya
- 1 cup/ 125 gms Powdered sugar
- 3 cups / 200 gms Desiccated coconut
- 2 tsp Saffron soaked in 50ml warm milk
- 1/3 -1/2 cup Lukewarm milk Optional
- 1/4 cup / 25 gms Finely chopped Pistachio
- Heat ghee in a thick-bottomed pan.
- Add the grated khoya. Cook the khoya over very low heat for about 5-6 minutes, constantly stirring it.
- Mix in the powdered sugar and cook for another 5-6 minutes, while stirring it continuously, until the khoya and sugar melt.
- Add in the coconut and saffron milk. Cook for another 5-6 minutes.
- You may need to add extra milk in case the mixture is a bit dry. Cook for 5-6 minutes. Sprinkle in the pistachios.
- Spread the mixture evenly in a greased tray. Top with gold or silver foil / vark. Cool completely in the refrigerator. Cut in squares and serve. Enjoy!