Caramel Coconut Burfi (With Dulce De Leche)
Make soft, melt-in-your-mouth Coconut Burfi with dulce de leche! This easy 30-minute Indian sweet has a delicious caramel flavor. Perfect for Diwali!
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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.
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