This easy coconut burfi (nariyal barfi) is a soft, fudgy Indian sweet made with condensed milk, cardamom, and saffron - no sugar syrup, just 15 minutes on the stove.

This soft, fudgy coconut burfi (barfi) made with condensed milk comes together with about 15 minutes on the stove (plus a short chill before cutting). It's my mom's quick version of the traditional thengai burfi you'd find in India. Plain coconut mithai rarely showed up in a gifted box of mixed sweets, so like her baklava, this one was unique to me. 

What Is Coconut Burfi?  

Burfi is a milk-based Indian fudge that comes in many flavors. (I've made a chocolate barfi version here too.) Coconut burfi goes by many names depending on the region: nariyal ki burfi, thengai burfi in south India, and kopra pak or khobra barfi.

It tastes like the inside of a Bounty bar, essentially a cardamom-spiced coconut fudge. Like many Indian sweets, it shows up everywhere during special occasions like Diwali, Raksha Bandhan, Ganesh Chaturthi, and other celebrations.

Why This Recipe Works 

Traditional burfi recipes cook a sugar syrup to "one-string (1 taar) consistency" and if the syrup is even slightly under or overcooked, the burfi won't set. This recipe uses condensed milk instead, so there's no syrup stage to check.

I've also used desiccated coconut, which is already finely grated and gives consistent results every time. And while most recipes stop at cardamom, I add a pinch of saffron, a little pastry-chef touch that makes this one taste special.

Ingredients and Substitutions

The ingredient list is simple here and can easily be found in major grocery stores. Ghee or unsalted butter, desiccated coconut, dry nonfat milk powder, condensed milk and cardamom pods (and ground cardamom for extra flavor).

I've used both ghee and butter and they work equally well but ghee adds a more traditional flavor. A small amount of milk powder gives the burfi structure and some khoya-like richness. The saffron is optional and the pistachio and gold sanding sugar are just suggestions for garnishing.

Which Type of Coconut Works Best?

I use unsweetened finely shredded (desiccated) coconut, and I'd recommend you do too. It's consistent, there's no grating or prying open a coconut, and it behaves predictably with condensed milk since it doesn't add extra moisture.

Avoid the sweetened flaked coconut in the baking aisle. It will make the burfi overly sweet and the larger flakes won't bind as well.

Many traditional recipes, especially South Indian thengai burfi, use freshly grated coconut instead. I haven't tested this recipe with fresh coconut. Fresh has much more moisture, so it needs a longer cook time to dry out before the mixture will set, and the ratios here are calibrated for desiccated coconut.

How to Make Coconut Burfi 

Before you start, line a small pan with parchment paper or grease it lightly with butter. Pan sizes and burfi thickness can vary so for reference, I used a 5x9 pan and the burfi turned out to have ½ inch thickness.

Remove the seeds from the cardamom pods. and set them aside. You can crush them slightly as shown below or leave them whole.

Melt the butter or ghee in a wide, heavy-bottomed pan over low heat, then stir in the condensed milk. Add the cardamom seeds and saffron and let them warm gently over a low flame for 5-7 minutes, until the saffron begins to bleed golden into the milk and the whole pot smells fragrant.

Keeping the heat at medium-low, add the coconut, ground cardamom, and milk powder. Stir until everything is evenly coated, and keep going. After about 2-3 minutes, the coconut mixture will thicken, start clumping around your spoon, and pull away from the sides of the pan in one mass. 

Working quickly, transfer the mixture to your prepared pan and press it down firmly and evenly. The back of a measuring cup or an offset spatula works well, and firm pressure now means clean edges later. 

Let it cool at room temperature for about 10 minutes, then chill in the refrigerator for at least 45 minutes. The burfi will be set enough to cut sooner, but chilled burfi cuts with much cleaner edges.

Lift it out using the parchment and cut it into squares or diamonds with a sharp knife. Garnish with chopped pistachios and gold sanding sugar, pressing them gently into the surface so they stay put.

Shaping Burfi with Molds

Usually, the burfi is spread out in a greased tray, cooled and cut into squares. This is the easiest way to do it but if you want to dress it up some more, you can use other molds.

I use my petit four molds for shaping. I used my offset spatula to spread it into a lightly greased mold and it popped right out with a toothpick. The more you press into the mold, the smoother the burfi will look. 

Storage and Make-Ahead

Coconut burfi can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 2 weeks and can be frozen for up to 1 month. Place layers of burfi between sheets of parchment paper. 

Because it freezes well, you can easily make these ahead of your Diwali gathering or well before any other festival. 

Troubleshooting 

Why won't my burfi set? If it is not setting then it is undercooked. You can return it to the pan and keep cooking for a few more minutes.

Why is my burfi so dry and crumbly? The burfi may be overcooked or you may have added too much coconut. Be sure to measure accurately. To fix it, try adding warm milk a tablespoon at a time and mixing it. 

Why is my burfi so sticky?  It may need more time to cook. Adding a tablespoon or two of milk powder can help too. 

More Indian Inspired Sweets to Try

Ghughra
Cardamom Truffles
Cardamom Cookies
Chocolate Nankhatai
Saffron Cupcakes