What is Coconut Burfi?
Coconut burfi, also known as nariyal burfi, is a popular South Indian sweet made for all kinds of festivals and celebrations. Making this burfi can be a time-consuming process. Coconut burfi is traditionally made by hand-grating fresh coconuts and making a sugar syrup. But we’re taking a much easier approach with my recipe – which still tastes just like authentic coconut burfi. No need to scrape any coconuts, or cook sugar syrup, or continuously stir milk until it reduces. We’re taking all the shortcuts, which means using shredded coconut, dry milk powder, and the Instant Pot to make a sugar syrup. The result? Coconut fudge that tastes like chewy coconut candy. It’s incredible. Coconut burfi is my go-to burfi. Almost everyone loves it. Even my girlfriends who claim not to like sweets (how’s this even possible?) like this burfi and actually request that I make it. The coconutty flavor and chewy texture of these sweet squares are irresistible. It’s like eating the inside of a Mounds bar, only better.
Ingredients
Coconut burfi calls for very few ingredients. Here’s what you’ll need: Dairy-Free? If you want to make this dairy-free, you can substitute coconut oil for ghee and coconut milk powder for dry milk powder. The only other change is that you will need to saute for an extra couple of minutes at the end (5 minutes instead of 3). Please see the notes in the recipe card for details.
How to Make Coconut Burfi
This burfi is so simple to make. Add water and sugar to the Instant Pot and pressure cook. Once that’s done, press sauté, and add the remaining ingredients to the pot (ghee, milk powder, coconut, and cardamom) and stir for 3 minutes, or until the coconut begins to stick together and looks like this: Spoon it into a parchment-lined 8×8 pan and smooth out the top with either a spatula or another piece of parchment paper. Let it cool, put it in the fridge for a couple of hours, then slice and enjoy!
Coconut Burfi Tips:
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