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Coconut Almond Burfi

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Coconut almond burfi is a classic dessert and simply delicious. . Coconut almond burfi is super easy to make with few ingredients.  This is also vegan and gluten-free.

This recipe will serve 6.

To make coconut almond burfi we will need:

 Coconut Almond Burfi Recipe by ManjulaIngredients:

  • 2 cups coconut freshly grated, I am using frozen shredded coconut
  • 1-3/4 cups sugar
  • 1/2 cup blanched almond powder
  • 1/4 teaspoon cardamom powder

Method

  1. In a non-stick frying pan add coconut and sugar, cook over low medium heat, stir continuously till sugar is melted and mixture starts to bubble.
  2. Add the almond powder and cardamom, keep stirring continuously, scraping the sides and bottom of the pan, until mixture start coming together and becomes consistency of soft dough. This should take about 6-7 minutes. Turn of the heat.
  3. Pour the mixture into greased plate while burfi mixture is still hot spread it evenly about 3/4 inch thick in a square shape. Press the mixture with spatula to make it firm.
  4. While burfi is still warm cut them in about one inch square.
  5. Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
  6. Burfi can be stored for 2 weeks in air tight container.

Notes: To blanch almonds, drop almonds in boiling water and keep aside. Drain and rinse under cold water after 5 minutes. Press the almonds one by one and squeeze the skin lightly to pop

You will also like Flax Seed Burfi


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35 thoughts on “Coconut Almond Burfi

  1. This looks amazing and coconut burfi is one of my favs. Can I use stevia to make it? It satisfied my keto diet requirements in all ways except for the sugar and I am wondering when and how to add stevia (either in liquid of powder form).

  2. Hi Aunty, I’m following your recipes fondly. I tried coconut almond burfi last night. It tastes great. But it’s not holding the shape. It is still soft even after leaving it overnight. What did I do wrong?

  3. Hi Aunty,

    I tried this twice and both the times my sugar turns brown in color and also it takes around 10 minutes to melt. (i have used powdered sugar). i want to ask you that how come your sugar melted in around 3 mins and retained its color.

  4. Thanks a lot for the recipe aunty. Loved it so much just I finished reading the recipe & watching the video yesterday, that I decided to make it ASAP. And I tried it yesterday itself! It turned out excellent. My wife does not like sweets as such but she has always liked the coconut barfi her aunt makes (which she hasn’t had for the last 15 years or so). My wife’s feedback was – “It is wonderful & tastes just like my aunt’s! Thank you!”. The kids loved it too.

    Thank you for sharing such wonderful recipes. Now I have found a good & reliable place for Indian recipes. I will be trying more of your recipes. Keep up the excellent work.

  5. Hi Manjula Aunty Ji,

    Thank you for such easy and wonderful recipe! I absolutely love coconut taste and everything with coconut in it. i have another unrelated question. I am born into vegetarian family with dairy use but I want to go vegan, you might know, what kind of ghee or butter substitute can I use to make prashaad with(Gurudwara prashaad) as I am Punjabi that is vegan. thank you

  6. Dear Manjula Aunty,

    I am pure Jain and I am always make jain item only and your all receipes are very yummy and easy for me to cook because of Jain. Thank you Aunty….

    Dhwani Shah

  7. Hi Aunty,
    Thank you for the recipe. Want to know when using frozen coconut, you will thaw it to room temperature and will you also extract any water/coconut milk before making burfi? Because frozen shredded coconut tends to have a lot of water/Coconut milk in them. Please let me know.

    Thank you very much,
    Jayashree

  8. thanks for the receipe havent tried it yet will try soon as its fat free and. to keep it sugar free v less sugar can be added both almond and coconut are healthy items, Thanks.

  9. Thank you Manjula for sending me your recipes. I’m very grateful for your service and enjoy improving my cooking skills.

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