Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Coconut Burfi

- recipe by Rani submitted on 08-20-2008

(Naralachi Vadi, Thenga Burfi, Nariyal Burfi)



  • Fine Grated Coconut /Coconut Powder -2 Cups
  • Condensed Milk -1 Can(300 ml)
  • Cardamom - 5 no's (crushed)
  • Edible food colour (any colour) - 2 drops(Optional)

Coconut Burfi


  1. Heat a non stick pan in medium flame and add the grated coconut.
  2. Saute until the coconut flavor comes and check it doesn't turn brown(it takes 5 to 10 minutes).
  3. Now add the condensed milk and cardamom.
  4. Saute for 5 minutes continuously until everything rolls out to a ball.
  5. Add color(optional) and mix it.Usually burfi is in white color.
  6. Switch off the stove.
  7. Take a plate or any non stick vessel and grease with butter.
  8. Pour the Burfi mixture and pat it tightly with hands.
  9. Keep it refrigerated for 1/2 hour for firmness.
  10. Now cut the Burfi with buttered knife with vertical lines.
  11. Turn the plate to 45 degrees and again cut into vertical lines to form diamond shape.

Cut into diamond shapes

Serving Suggestion

  • Store and serve the burfi as dessert or as an evening snack.


  • You will get around 10 to 15 burfies.

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Comments (17)

Person   ()
Hlo mam normal milk use karna ho to kase krege
Person   ()
Recipe will be shared later.
Person   ()
Madam, not to use any ghee or oil while frying coconut? Coconut and Milkmaid burns otherwise...
Person   ()
You have to roast in low flame. If you want you can add some ghee while roasting.
Person   ()
how many people does this serve? or how many barfis ?
Person   ()
You will get around 10-15 burfis.
Person   ()
Dear sir /madam I think u forget to add sugar in this recepie how Much of sugar I should use.
Person   ()
Hi Sadik, The condensed milk (milkmaid) used here is sweetened. This will be sufficient and no sugar is needed.
Person   ()
Hi, My daughter and I have just made your recipe for a school project. How long will the Burfi keep for and I have assumed that it would need to be kept in a fridge or is that not the case?
Person   ()
It will stay good at room temperature for 1 day. If you intent to keep it longer and fresher, refrigerate it. It stays good in the fridge for a week.
Person   ()
Can I make this coconut burfi with desicated coconut?
Person   ()
yes you can.
Person   ()
Dear Sir/Madam

I think you forgot to mention sugar in your recipe of Coconut Barfi.
Can you please tell me how much I have to use to make it sweet.

Person   ()
Hi Faitaz, The condensed milk that we use here is sweetened and is enough to sweeten the burfi... try it and give ur feedback..
Person   ()
I think condensed milk is quite sweet that's why sugar is not required
Person   ()
A big thumbs up for this coconut burfi . I made this and turned out really nice very easy to make nice and simple and the instructions very easy to follow and turned out nice. I will be trying out your other sweet dishes.
Person   ()
Thank you.

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Old Comments

Comment by Ruth Bach
    How much cardamom powder would you use for this Coconut Burfi recipe?
Reply :-
    About 1/2 tsp.

Comment by naveena y
    very very simple and tasty receipe thnk uuuu
Reply :-
    Thank You.

Comment by sheila hari hari
    Hi mam,
Can you give me the recipe for sambhar powder / rasam powder/ vegetable curry powder please
Reply :-
    The recipe for sambhar powder is here.
and rasam powder is here.

Comment by Archana on 22 December 2008 05:06AM
hi Rani
Is the sweetness in the condensed milk enough for this sweet? if we want more sweet, when should we add sugar in the procedure you said??
thanks a lot in advance
Reply :-
    Hi archana. Usually 1 can of condensed milk sweetness for 2 cups of grated cocunut is enough.If you want more sweetness add sugar after mixing cocunut with condensed milk.Saute for 2 mins and switch off the stove.

 Published by on and last updated on 2013-11-13.