Coconut Burfi without Condensed Milk and Khoya
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 350 grams
A traditional Indian sweet made from desiccated coconut, flavored with cardamom and sugar. Best served during festive occasion.
  • Desiccated coconut : 1 1/2 cup
  • Sugar : 3/4 cup
  • Water : 1 cup
  • Cardamom powder (Elaichi) : 1/4 tsp
  • Almond : 2 tbsp, sliced
  • Clarified butter (Ghee) : 2 tsp
  1. Heat non stick pan and add water and sugar in the pan.
  2. Once the sugar melts in water, add cardamom powder (elachi) in the sugar water and let it cook till you get one string consistency.
  3. To check the consistence of the sugar syrup (chasni) just take a drop of sugar syrup between your thumb and index finger you can see a single string forming.
  4. If you can see single string forming then it is the right consistency to add desiccated coconut to the sugar syrup.
  5. Mix well all the ingredients and cook as it will start to thicken and form mass and also leave the sides of the pan.
  6. Lightly grease a tray with clarified butter (ghee).
  7. Then turn off the flame and transfer the coconut mixture to greased tray and spread it evenly and make the top smooth.
  8. Then cut it into desire size and sprinkle some slivered almonds or nuts of your choice on top.
  9. Once the mixture cools down it becomes hard and your easy coconut burfi is ready to serve.
Nutrition Information
Serving size: 30g Calories: 156 Fat: 9.8g Saturated fat: 8.5g Carbohydrates: 18.3g Sugar: 16.0g Sodium: 5mg Fiber: 2.3g Protein: 1.0g Cholesterol: 2mg
Recipe by WeRecipes at