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Quick Nariyal Burfi

Shruthi
Quick Nariyal Burfi is an easy and delicious Indian coconut sweet.It combines coconut and condensed milk for a rich, creamy texture.Cardamom adds a warm and aromatic traditional flavor.Chopped nuts provide a pleasant crunchy contrast.The burfi requires minimal cooking and simple ingredients.It is perfect for festivals, celebrations, gifting, and everyday sweet cravings.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine Indian
Servings 4
Calories 180 kcal

Ingredients
  

  • 2 cups desiccated coconut
  • 1 cup sweetened condensed milk
  • ½ cup milk
  • 2 tablespoons ghee
  • ½ teaspoon cardamom powder
  • 2 tablespoons chopped pistachios
  • 2 tablespoons chopped almonds
  • 1 tablespoon cashews, chopped
  • A few saffron strands, optional

For Garnishing

  • 1–2 tablespoons desiccated coconut
  • Chopped pistachios
  • Chopped almonds
  • A few saffron strands

Instructions
 

Prepare the Tray

  • Grease a small square or rectangular tray with a little ghee. You can also line it with parchment paper for easy removal.

Warm the Coconut

  • Place a heavy-bottomed pan over low heat. Add the desiccated coconut and gently toast it for 2–3 minutes.
    Do not brown the coconut. The goal is simply to remove any raw smell and lightly warm it.

Add Milk

  • Pour in the milk and stir well. Cook for 2–3 minutes until the coconut absorbs some of the milk.

Add Condensed Milk

  • Add the sweetened condensed milk and mix thoroughly.
    Continue cooking over low to medium-low heat while stirring continuously.

Add Ghee

  • Add 2 tablespoons of ghee and continue stirring. The mixture will gradually become thick and start leaving the sides of the pan.

Check the Consistency

  • The mixture should become thick enough to hold its shape. When you run a spatula through it, the mixture should pull away from the bottom and sides of the pan.
    Avoid overcooking because the burfi can become dry and hard.

Garnish

  • Sprinkle chopped pistachios, almonds, coconut, and saffron over the surface. Gently press the nuts into the burfi.

Set and Cut

  • Allow the burfi to cool at room temperature before refrigerating it for about 1–2 hours.

Notes

  • Use unsweetened desiccated coconut because condensed milk already contains plenty of sugar.
  • Avoid roasting the coconut until brown.
  • Keep the heat low while cooking the mixture.
  • Stir continuously to prevent sticking or burning.
  • The mixture should be thick but still slightly soft when transferred to the tray.
  • Allow the burfi to cool before cutting.
  • Use a sharp, lightly greased knife for clean pieces.
  • Store leftover burfi in an airtight container.
Keyword Coconut Burfi, Condensed Milk Burfi, Easy Burfi Recipe, Indian Coconut Sweet, Nariyal Burfi, Quick Coconut Burfi