Soft, moist, and melt-in-your-mouth, this easy Coconut Burfi is made with desiccated coconut, milk, milk powder, green cardamom and dulce de leche. Ready in about 30 minutes with very little effort, this fuss-free mithai is perfect for Diwali, festive gatherings, or simply when you're craving something sweet!
Coconut ladoo and coconut burfi are two of the most popular Diwali sweets and have long been a part of our festive traditions. I actually came up with this recipe entirely by chance. I was planning to make coconut burfi but realized I had no condensed milk at home.
What I did have was a can of dulce de leche sitting in my pantry, so I decided to give it a try. And what a lovely discovery that turned out to be! The dulce de leche adds a subtle caramel flavor and milky sweetness that pairs beautifully with coconut and makes this burfi a little different from the traditional version.
One of my favorite things about experimenting in the kitchen is the anticipation of seeing how everything comes together. And with this burfi, things looked promising right from the start!
The coconut toasted beautifully in ghee and filled the kitchen with its lovely nutty aroma.Then came the dulce de leche, which slowly warmed up, softened, and blended into the coconut. The aroma was absolutely divine, and I could already tell I was onto something good.
My Tips for Getting Burfi Just RiGHT
- This recipe is specifically developed for desiccated coconut, not fresh coconut. Ingredients like milk are essential to rehydrate it and give the burfi a soft, moist texture. Fresh coconut already contains plenty of natural moisture, so using it in this recipe would change the consistency and cooking time. I recommend sticking to unsweetened desiccated coconut for the best results.
- Also, please keep in mind that dulce de leche is wonderfully rich but also much thicker than regular condensed milk. Using it on its own, without adding any milk, can result in a rather dry burfi. I learned this during my first attempt. The burfi tasted delicious, but the texture was nowhere near as soft and moist as I wanted. Adding milk made all the difference and gave the burfi that lovely softness while keeping the caramel flavor of the dulce de leche intact.
- Lastly, don't go overboard with the ghee. Coconut naturally contains oils, so you really don't need a lot of ghee to toast it. A small amount is enough to bring out its lovely nutty aroma. Dulce de leche also adds plenty of richness, and using too much ghee can make the burfi greasy and heavy. Stick to the amount mentioned in the recipe for a soft burfi without any excess greasiness.
Ingredients
- Use fine desiccated coconut. I recommend using finely shredded desiccated coconut rather than large coconut flakes. The finer texture helps the coconut absorb milk more evenly and gives the finished burfi a softer, more cohesive bite. If your coconut is particularly coarse, you can pulse it a few times in a food processor, but don't grind it into a powder.
- Dulce de leche brands can vary. For reference, I use the Nestle brand. Some brands are thicker and darker than others. This can affect both the sweetness and consistency of the burfi. If the mixture looks unusually dry before it reaches the setting stage, a small splash of warm milk may help, but add it gradually so the burfi doesn't become too soft to set.
- I recommend using whole milk or high fat milk powder rather than nonfat dry milk powder for this recipe. The higher fat content adds a lovely milky richness and helps give the burfi a softer texture. I personally use Nido brand or Red Cow brand dutch milk powder, which works beautifully.
Lets Make COconut BURFI
- Place a wide, heavy-bottomed pan over low heat. I use a 12-inch skillet, which gives the coconut plenty of room to toast evenly. Add the ghee and let it melt, then add the desiccated coconut. Stir well to coat the coconut evenly with the melted ghee.
2. Toast the coconut gently. We are not trying to brown the coconut. Toast it briefly over low heat, just until it smells nutty and fragrant. Browning it too much will change the color and overpower the delicate caramel flavor of the dulce de leche.
3. Slowly pour the milk into the toasted coconut while stirring gently with a spatula as you add it. Be careful,as the milk may splatter when it comes into contact with the hot pan.
4. Mix well and you will notice that the desiccated coconut absorbs the milk almost immediately. At this stage, the coconut will begin to feel soft and moist, much like freshly grated coconut, as you stir it with the spatula.
5. Next, add the milk powder, dulce de leche, and ground cardamom to the softened coconut. Keep the heat low and mix everything thoroughly using a spatula, breaking up any lumps of milk powder as you go.
6. The dulce de leche will gradually soften as it warms up and will be easier to incorporate into the coconut. Continue stirring and scraping the bottom and sides of the pan so the mixture cooks evenly and nothing sticks or burns.
7. As everything comes together and starts leaving the sides of pan, the coconut will take on a lovely caramel color and the mixture will become thick, moist, and cohesive. You will notice that the coconut shreds look much smoother.
8. Be careful not to overcook the mixture. Once mixture holds togetegr, switch off the flame and transfer the warm burfi mixture to a parchment lined plate or 8 by 8 tray. You can also use a ghee greased tray for setting the burfi.
9. Spread it evenly using a spatula and gently press the surface to level it out. Add chopped pistachios on top. Avoid packing it down too firmly, as we want the finished burfi to have a soft, delicate texture.
10. Let the burfi cool and set completely. Add warq on top if desired before cutting it into squares or rectangles using a sharp knife. Wipe the knife clean between cuts for neat edges. Your soft, caramel-flavored coconut burfi is ready to enjoy!
Since this coconut burfi is high in milk, it is best store in an air tight container in the refrigerator for 5-8 days. You can freeze it too for 2 months.
Caramel Coconut Burfi (With Dulce De Leche)
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Ingredients
- 2.5 tablespoon ghee
- 3 cup (280g) fine desiccated coconut unsweetened
- 1 cup whole milk
- ¾ cup(100g) milk powder use high fat milk powder suitable for making mithai. I use Nido
- 1 can (380g) dulce de leche room temperature
- 1 teaspoon green cardamom powder fresh ground is preferable
For Topping
- Chandi Varq sheets Edible Silver Leaf
- 1 tablespoon Chopped Pistachio optional
Instructions
- Liberally grease with 2 teaspoon ghee or line with parchment paper a 8 by 8 tra or plate you want to set the burfi in. Set aside.
- Place a wide, heavy-bottomed pan over low heat. I use a 12-inch skillet, which gives the coconut plenty of room to toast evenly.Add the ghee and let it melt, then add the desiccated coconut. Stir well to coat the coconut with ghee.
- Toast the coconut gently over low heat for 3-4 minutes while stirring continuously, until it smells nutty and fragrant. Do not brown the coconut. We only want to lightly toast it without changing its color, as browning can overpower the delicate caramel flavor of the dulce de leche.
- Slowly pour the milk into the toasted coconut, stirring gently with a spatula as you add it. Be careful, as the milk may splatter when it comes into contact with the hot pan.
- Mix well until the milk is absorbed. You will notice that the desiccated coconut soaks up the milk almost immediately and becomes soft and moist, and starts looking very much like freshly grated coconut.
- Add the milk powder, dulce de leche, and ground cardamom to the softened coconut. Keep the heat low or low medium and mix thoroughly, breaking up any lumps of milk powder with your spatula.
- As the dulce de leche warms up, in about 2-4 minutes it will gradually soften and become easier to mix into the coconut. Continue stirring, making sure to scrape the bottom and sides of the pan regularly to prevent sticking or burning.
- Keep cooking over low heat for 8-10 minutes until the mixture thickens and begins to leave the sides of the pan. The coconut will take on a lovely caramel color, the shreds will appear softer and smoother, and everything will come together into a soft, moist mass.
- Do not overcook the mixture. Once it holds together and there is no visible excess moisture, switch off the heat. The mixture should still feel soft and moist, not dry or crumbly. Remember that the burfi will firm up further as it cools.
- Transfer the warm mixture to the lined 8 x 8-inch square pan. Spread the mixture evenly using a spatula and gently press to level the surface. Sprinkle chopped pistachios on top and lightly press them in so they stick. Avoid packing the mixture too firmly, as this can make the burfi dense.
- Allow the burfi to cool and set completely for 1-2 hours at room temperature. If using edible silver leaf (warq), gently place it on the surface once the burfi has cooled and set. Cut into squares or rectangles using a sharp knife, wiping the blade between cuts for neat edges.
- Storage: Since this burfi contains milk, store it in an airtight container in the refrigerator and enjoy within 5-8 days, provided it has been cooled and refrigerated promptly. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Printable Recipe
Preparation time : 5 - 8 minutes
Cooking time : 10 minutes + setting time in the refrigerator or at room temperature
Ingredients Makes 8-10 squares (approx 2" X 2" X ½" thk)
- 4 tablespoon ghee
- 3 cups dried coconut flakes, unsweetened
- 3 tablespoon almond meal (or fine crushed almonds)
- 1 no 13.4 oz (380gms) dulce de leche can
- 8-10 green cardamom pods or ¼ teaspoon cardamom powder
- 2 teaspoon  ghee (for greasing the tray)
- For garnish : ½ cup white chocolate chips (optional)
Method :-
- Remove the seeds from the cardamom pods and crush them into a fine powder using mortar & pestle.Set aside. Skip this step if using ready-to- use cardamom powder.
- Liberally grease the tray/brownie pan you want to set the fudge in with 2 tsp ghee. Set aside.
- In a heavy, wide-mouthed ( I use my 12") pan, melt the 4 tbsp ghee on a low heat. Add the almond meal and roast it for 1-2 minutes until it smells fragrant but does not change color.Next,on low to medium heat, add the dried coconut flakes & toast them stirring continuously until you smell the aroma and they just start to turn light brown.About 2-3 minutes.
- Add the crushed cardamom next & mix well.
- Reduce heat to low. Add dulce de leche. Immediately stir everything together till the mixture clumps up together. Cook for another 1-2 minutes. Put off the heat.
- Transfer the mixture to the greased tray and spread evenly to a uniform thickness.You can use back of a spatula or spoon to smoothen out the surface. Let cool for 10 minutes.
- Cover the surface with a wax paper next and let set in refrigerator (during summers) for at least 1.5 hours or outside (in winters) until firm to touch.With cold weather in,I let the tray sit on the countertop overnight.
- Melt the white chocolate chips over a double boiler and drizzle over the fudge. Let set for another hour till the chocolate dries out.
- Cut into neat squares using a sharp knife dipped in hot water.
Notes:-
- I use dried, desiccated, unsweetened coconut flakes available in the bulk supply section at Whole foods. You can use fresh or frozen coconut (skinless) in this recipe but you will need to adjust (increase) the toasting time in that case.Ensure that the moisture has totally dried out before you add the other ingredients.
- I stock whole green cardamom pods, break open,crush the seeds using mortar/pestle and use in my recipes. It is a much fresh & economical option.
- You can leave the fudge as it is or use any kind of nuts,semi sweet chocolate , edible silver/gold foil for garnishing.
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