Traditional Coconut Burfi Recipe

Traditional Coconut Burfi Recipe

Coconut burfi is India’s one of the most celebrated sweets and a must have sweet item for any festive season India. Burfi is made with Busan flour (gram flour), sugar, ghee and coconut.Traditional Coconut Burfi Recipe is a very straight forward, simple and easy to make.

Traditional Coconut Burfi Recipe

I still remember the very first time I made it, it turned very hard and I could not figure out why then? I now know that it was because I did not cook sugar syrup to right consistency and I must that I kind of mastered the art of making burfi’s, there are so many variations of Burfi such as coconut burfi, cashew burfi, almond burfi are a few to name.

First you start with roasting the besan flour in the ghee till it turns golden brown in colour and it’s followed by adding sugar syrup with one string consistency. Then add in desiccated coconut, cardamom powder, etc while stirring continuously to avoid lumps and the mixture sticking to the bottom.

To learn more about one string consistency sugar syrup, click here

I hope you all will like this Traditional Coconut Burfi Recipe, do drop me your feedback in the comment section below.

Traditional Coconut Burfi Recipe


[ingredients title=”Ingredients”]

  • Besan or gram flour – 1 cup
  • Sugar -150 gms
  • Ghee – 1/4 Tsp
  • Rafa or semolina -2 Tbsp
  • Water -150 ml
  • Desiccated coconut – 1/2 cup
  • Almonds -1/4 cup, sliced


[directions title=”Directions”]

  1. In a thick bottomed vessel ( traditionally ‘ Kadai’ is used), heat ghee.
  2. Add in besan flour and semolina and roast on a slow fire.
  3. Continue to fry the besan flour till it turns golden brown in colour.
  4. It should take about a good 12- 15 minutes time.
  5. Meanwhile, in a sauce pan take sugar and water and cook on a medium fire.
  6. When it reaches one string consistency, switch off the fire (it should take about (7-8 minutes).
  7. Pour in the sugar syrup slowly into the cooked besan mixture.
  8. Mix well and keep the flame low.
  9. Stir in cardamom powder and desiccated coconut, continue to cook on slow fire until the mixture thickens.
  10. Transfer the cooked mixture to a greased tray or a tray lined with baking paper.
  11. Spread the mixture with spoon or spatula and sprinkle sliced almonds on top
  12. Let it sit and set well to form a block.
  13. Cut into square ( or any shape) and serve. Enjoy.

Note: You can store besan burfi in an air tight container.



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