Coconut burfi

I have seen making of coconut burfi many times and even tried on stove-top…..This time ,i tried it in microwave and to my surprise its too easy and turns out the best to have ,during festival season…


Coconut, freshly grated – 2 cups

Sugar-1 and half cups

Coconut milk powder-50 gms (optional)

Condensed milk -1/3 cup(optional)

Rava / Semolina -2-3 tbsps

Cardomon, crushed -2

Ghee-2 tbsps

Cashew nuts, chopped-10


Add 2 tbsps of ghee and cashews ,roast them in microwave high for 1 min

Remove the cashews ,add the grated coconut in remaining ghee and roast them for 2 mins in high

Stir in between with a spoon

Roast the rava in same bowl until it turns light brown

Mix Fried Cashews, Rava, Elaichi Powder and Coconut with a spoon

(if u mix with hands, the rava will come off )

Take sugar and add little water. Less the water, Sooner the syrup

Microwave high for 4-5 minutes ,until it reach string consistency

To test, drop the syrup in water, the syrup should flow as string and takes time to dissolve in water

Once ,the syrup is ready, add the condensed milk and coconut milk powder

and the coconut mix, microwave high for 4-5 minutes

If u didnt add condensed milk, nor the CM powder, u can keep only 2 minutes..

Grease the plate. I usually foil the plate as it is easy to remove the burfi without breaking

All the moisture must be absorbed and it leaves some ghee in sides

Check the burfi, if u could roll a soft, dense ball…

If u want harder burfis microwave them for somemore time

 Once ready, Pour the coconut mix soon in the plate

Spread it evenly with greased knife

Let the burfi cools down to half, level the edges too

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