Coconut Burfi | नारियल बर्फी


  • 4 cups desiccated coconut
  • 1 cup coconut cream
  • 1 ½ cup whole milk
  • 1 cup sugar
  • 10 strands saffron
  • 2 tbsp ghee
  • 1 tsp cardamom powder (or 2 tbsp rose water)
  • Pinch of yellow color (optional)
  • Silver leaf for decoration


  1. Heat coconut cream and milk in a pot.
  2. Add desiccated coconut and bring to a boil.
  3. Reduce heat to low and let cook for 8 minutes, until milk evaporates.
  4. Add ghee and sugar and mix well. The mixture will turn gooey. Cook until all the moisture evaporates.
  5. Add saffron and cardamom powder (or rosewater) and mix thoroughly.
  6. When mixture is done it will be dense, sticky, and aromatic.
  7. Transfer the mixture to a greased pan and flatten with a spatula to ½ inch thickness.
  8. Top with silver leaf to decorate.
  9. Allow to set for 3 hours. It should be firm on top and soft inside. Cut into squares.

Serve with chai.


November 18, 2021