Coconut burfi is a traditional, easy-to-make, sweet popular in many Indian homes during festival seasons. Besides festivals, it is also a sweet delicacy that can be served for tea-parties and as a nice gift to someone on special occasions.

Preparation Time: 20 to 25 minutes

Yield: 20 pieces


  • 3 cups desiccated coconut
  • 1 and 3/4 cup sugar
  • ½ cup milk
  • 1/2 cup cream
  • ¼ tsp cardamom powder
  • 2-3 tsp melted ghee


  • Heat a pan, add ghee, coconut, milk and cream
  • Stir well until combined and bring the mixture to a boil
  • Reduce heat and cook until the milk evaporates, then add the sugar and mix
  • Stir constantly until the moisture from melted sugar evaporates
  • Add the cardamom powder and remove from heat
  • Divide the mixture into two equal parts
  • Add a few drops of red food color to one half of the mixture
  • Mix well to get a pink color. Set aside.
  • Transfer the mixture into a greased tray lined with baking paper
  • Spread the pink coconut mixture into the tray
  • Use a spatula to spread the mixture in one single layer
  • Add the remaining white mixture on top of the pink layer
  • Use a spatula to spread the white mixture in a single layer
  • Press down with the back of a spoon or spatula
  • Sprinkle with crushed pistachio or almonds
  • Cut into squares and let rest until completely cool for about 2-3 hours
  • Remove pieces from the tray and serve at room temperature.

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