M

Close

a

Menu

Easy Coconut Malai Burfi, Soft and Fudgy Burfi Recipe, Coconut Barfi

by | Nov 2, 2015 | 55 comments

coconut-thenga-burfi

Easy to do Coconut Burfi recipe. Thengai burfi as its called in Tamilnadu, this is a delicious never fail dessert sweet. Burfi made with milk. With step by step pictures.

Beginners Recipe! Easy to do 4 ingredient Coconut Burfi recipe. Coconut Barfi made with milk. Indian desserts can be daunting and difficult. But this one is such a winner.Β I had this Coconut Burfi back home at Vinodh’s place this time when we had gone for his sisters wedding. His elder sister Padma akka had brought these wonderful burfi’s. It was the soft and fudgy oooey gooey kind. She always brings some little nibbles for the family all the time. She is a great cook. I had these and I loved it so much. First, I had one, then another and then some. It was irresistible. It was so good that the big box of burfi which was supposed to have been our big family’s dessert was over even before we started lunch. Her recipes are a huge hit among us. She loves to entertain and I have seen her cooking for 20-30 people with such ease, it feels that she is cooking only for four. A very high energy person who is always on the move doing something. She describes this burfi as one pot burfi. Its really hard to mess up as this recipe is very forgiving. Here is an awesome Coconut Burfi recipe.

coconut-burfi-padma-ka

Here is the video of how to make Malai Coconut Burfi

Here are the things you can buy for making this recipe.
Sathagam (coconut tool) https://amzn.to/3eMmyof
Granite Pan https://amzn.to/3MJRthx

Things to keep in mind while making this Burfi
If the mixture is furiously bubbling up while cooking, reduce the flame to low and cook on low flame.
The timing may not be exact as each and every stove is different. Its only an approximate gauge. Look for the texture as mentioned in the picture at each stage.
Be Patient! Remember, Indian Sweets are a labor of love.

Note on Fresh Shredded Coconut: Please shred only the white part of the coconut meat being careful not to scrape out the brown outer skin. The brown part is hard and does not give a smooth mouth feel for the burfi. So spend time to get rid of the brown skin. Shred the coconut and set aside. We will need 3 cups. I used about 1.5 big coconut for this recipe.

The Recipe
Take a wide pan and add in the milk, sugar and fresh shredded coconut. Keep the pan on stove and start stirring on medium flame. If the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again. Keep stirring.

coconut-burfi-thenga-burfi-ingredients

It will start to bubble up after 15 minutes. The mixture will be watery at this moment. If at any point of time, the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again.

coconut-burfi-thenga-burfi-after-fifteen-minutes

After 30 minutes, add in the ghee and continue to stir. The mixture will slowly start to thicken up. Lot of patience. Lot of patience. Remember, good things take time.

coconut-burfi-thenga-burfi-after-thirty

After 45 minutes, the mixture would start drying up. It will be gooey at this stage.

coconut-burfi-thenga-burfi-fort-five

After one hour, the mixture would have dried considerably and there would not be any liquid left. It will be like the consistency of wet sand. Switch off the flame.

coconut-burfi-thenga-burfi-after-one-hour

Apply ghee to a quarter sheet pan and dump the hot coconut burfi mixture on the sheet pan and spread it evenly with a spatula. Allow it to cool for one hour.

coconut-burfi-thenga-burfi-plated

Mark with a knife and gently remove each piece to a serving plate or a storage container.

coconut-burfi-thenga-burfi-cut

The burfi will keep in the refrigerator for up-to a week. Serve cold or at room temperature. You can sprinkle finely shredded pistachios as a garnish.
Happy Cooking!

coconut-burfi-thenga-burfi-recipe-pic

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
coconut-burfi-recipe

Easy Coconut Burfi or Thenga Burfi, Soft and Fudgy Burfi Recipe

Easy to do Coconut Burfi recipe. Thengai burfi as its called in Tamilnadu, this is a delicious never fail dessert sweet. Burfi made with milk.

  • Total Time: 1 hour 15 mins
  • Yield: 35-40 small burfis 1x

Ingredients

Scale
  • Measurements Used – 1 Cup = 250ml
  • 4 cups (1 liter) Milk
  • 3 Cups Fresh shredded Coconut (white part only)
  • 2 1/2 cups granulated sugar
  • 4 tablespoons ghee
  • 1 tablespoon ghee for sheet pan
  • Shredded Pistachio for garnish

Instructions

  1. Take a wide pan and add in the milk, sugar and fresh shredded coconut. Keep the pan on stove and start stirring on medium flame. If the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again. Keep stirring.
  2. It will start to bubble up after 15 minutes. The mixture will be watery at this moment. If at any point of time, the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again.
  3. After 30 minutes, add in the ghee and continue to stir. The mixture will slowly start to thicken up. Lot of patience. Lot of patience. Remember, good things take time.
  4. After 45 minutes, the mixture would start drying up. It will be gooey at this stage.
  5. After one hour, the mixture would have dried considerably and there would not be any liquid left. It will be like the consistency of wet sand. Switch off the flame.
  6. Apply ghee to a quarter sheet pan and dump the hot coconut burfi mixture on the sheet pan and spread it evenly with a spatula. Allow it to cool for one hour.
  7. Mark with a knife and gently remove each piece to a serving plate or a storage container.
  8. The burfi will keep in the refrigerator for up-to a week. Serve cold or at room temperature. You can sprinkle finely shredded pistachios as a garnish.

Notes

Note on Fresh Shredded Coconut: Please shred only the white part of the coconut meat being careful not to scrape out the brown outer skin. The brown part is hard and does not give a smooth mouth feel for the burfi. So spend time to get rid of the brown skin.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Category: Sweets, Desserts
  • Cuisine: South Indian

coconut-malai-calories

55 Comments

  1. Rajiv

    Thanks.. this I was searching..just wanted to know should coconut first heat in ghee and then put milk or as you narrated to boil coconut in milk and then put ghee.during boiling.milk with coconut…

    Reply
    • Angela

      I don’t get fresh coconut where I live. Is it possible to substitute fresh coconut with sweetened dessicated coconut. I can reduce the amount of sugar accordingly.

      Reply
      • Suguna Vinodh

        You will need fresh coconut for this recipe.

        Reply
  2. Rajiv JAVERI

    I have searched all most but finally I found your..I use to put ghee n than fresh coconut as u said..but it never use to be smooth..I will try tomorrow for Ganpati Ji n Balkrishan lalji Prabhu..Rajiv

    Reply
  3. Tawee

    I tried this n it was really yummy.. Loved it a Lot.






    Reply
  4. Malathy

    So nice I liked it thank u for sharing

    Reply
  5. Asha

    Just wondering if u forgot to mention cardamom, or does this sweet not require any additional flavoring?

    Reply
  6. N Srinivasan

    Excellent narration. Thank u so much. Though
    basically I am an electrical engineer , my first and foremost interest only on cooking, especially making sweet. I am already master in making mysorepak ( my mum used to temple me). So planning to prepare for deepavali. My wife’s very favourite sweet is dis.
    Hope will make it perfect. Will send u feedback after making.
    Thanx once again.

    Reply
  7. Roshani

    It looks yummy n mouth watering. But can we use dry coconut for same. Will it taste good?

    Reply
  8. Nalini

    Love ur reciepes.. Tried coconut stew for appam and tomato rice with coconut milk and paruppu poli , all were awesome.. Great reciepes and thanks for ur recipes.
    Could u pls clarify when sugar has to be added in coconut burfi please..






    Reply
  9. Dianne

    Is the ‘fresh’ coconut the green or dried brown nut? How do you shred it?

    Reply
  10. Prathybha

    Hi Suguna,

    This looks delicious. I am planning to make it for a bigger crowd for chathurthi. Can we do it the opos way. I know only the sugar syrup hack. How to go about with rest of the ingredients?

    Reply
  11. Indrani

    Hello , doubled the recipe and made it . Came out very well . It’s addictively delicious. Thank you for sharing the recipe .

    Reply
  12. Priya Govindaraj

    Hello ,
    Very delicious recipe. Please clarify below

    1. Should boiled and cooled milk to be used or raw milk?
    2. Should the stirring be continuous without taking off hands? No 5 minutes few minutes excuses?

    Thanks
    Priya

    Reply
    • Suguna Vinodh

      Hi Priya, raw milk is fine as you are cooking for a long time.
      Point 2. haha 5 minutes is ok. But have an eye now and then as milk solids can scorch easily.

      Reply
  13. Renuka

    Thank you so much.
    Haven’t tried this recipe before.
    I’m sure it’s yummy

    Reply
  14. Sivaranjani

    It is very yummy. I love burfi very much. Its a great treat for me. Thank u so much mam.






    Reply
    • Suguna Vinodh

      Thank you so much. Really glad that you liked it!

      Reply
  15. subbalakshmi

    my burfi came out too hard. could you tell me how to soften it? thanks,

    Reply
    • Suguna Vinodh

      The cooking should stop when the consistency of the burfi is that of wet sand. If the cooking continues, the burfi becomes hard. May be watch for the consistency next time.

      Reply
      • subbalakshmi

        thank you for your tip. but is there anyway to fix the ones that i already made? i made a lot πŸ™
        any help would be greatly appreciated.

        thanks,

        Reply
  16. Sundari

    Hi. I made this burfi today and it turned out super yummy. Very much happy with d burfi. Thanks fr sharing this wonderful recipe to all of us. U make our lives easier and soulful with delicious food.. lots of prayers and love from Coimbatore.

    Reply
    • Suguna Vinodh

      Thank you so much Sundari! Your words mean a lot to me. Happy Deepavali to you and your family!

      Reply
  17. studentsim

    Hi Kannama: After the roaring success of tomato chutney that I tried last week, I am so excited about trying every recipe on your blog! Regarding this coconut burfi, i love that it is simple even if time consuming. One clarifying question- would frozen coconut work (I live in US and sometimes good coconuts are not so readily available)or will the taste and texture be not to the mark? Thank you so much for all your stupendous work.

    Reply
    • Suguna Vinodh

      Yes Studentsim. You can use frozen coconut. Thaw and proceed with the recipe.

      Reply
  18. Sujatha Srinivas

    Hi suguna
    Thank you for the wonderful recipe, came out very well!! πŸ™‚






    Reply
  19. Lavanya

    Hi,
    I wanted to try your burfi . I wanted to reduce the quantity . If I take 2 cups of milk can I add 1 cup of coconut? Will that work
    Tnx for this wonderful recipe

    Reply
    • Suguna Vinodh

      The original recipe has
      4 cups (1 liter) Milk
      3 Cups Fresh shredded Coconut (white part only)
      2Β½ cups granulated sugar
      4 tablespoons ghee
      1 tablespoon ghee for sheet pan
      Shredded Pistachio for garnish
      You can just Halve the recipe exactly.

      Reply
  20. Anu

    Hi
    I tried ur coconut burfi it was awesome. It really encourages us to cook n serve love with food keep going
    I am great follower of ur page

    Reply
  21. Akila

    Hi suguna,
    Can we prepare it with dry coconut without skin(koppara thengai)?






    Reply
    • Suguna Vinodh

      Dry coconut doesnt work well for this recipe.

      Reply
  22. Madhumathi

    Thanks for this awesome detailed recipe kannamma. Tried for the first time. It tasted awesome and consistency was perfect. Soft and juicy. The store bought ones used to be dry. But your recipe again created that magic.






    Reply
    • Suguna Vinodh

      Thank you. Its so awesome isn’t it. Its a family favorite.

      Reply
  23. spatel

    Hi, we made coconut barf but it’s too soft. How can we fix it so it’s barf consistency. We left to dry for more than 2 hrs but is soft like spread. We made it from milk and condense milk.
    Thanks

    Reply
    • Suguna Vinodh

      There is no condensed milk used in the recipe spatel. May be you can simmer in a pan for another 10 more minutes to thicken up!

      Reply
  24. Neela

    Hi Suguna,

    Thanks for your reply. I will try with skimmed milk next time and let you know how I go.

    Happy Deepavali to you & to your family.

    Regards
    Neela

    Reply
    • Suguna Vinodh

      Happy Deepavali to you & to your family Neela!

      Reply
  25. Neela

    Hi Suguna,

    i tried this recipe today. But it didn’t end up in white colour like yours. You mentioned that it will reach the consistency of wet sand. But it didn’t come up for me like that. Since i kept it in the stove for a little while to get that consistency, it ended up in a caramel colour. But still I didn’t get that consistency. I used the same measurement what is in your recipe. Don’t know why I didn’t get that white colour. Please advise.

    Thanks
    Neela

    Reply
    • Suguna Vinodh

      Hi Neela, you need to keep continuously stirring else it will burn at the bottom. May be that’s the reason why the mixture turned caramel.

      Reply
  26. Elisabeth

    Suguna again a great recipe. Thank you for the specific and encouraging directions. We are planning our Deepavali celebration and my boys requested a sweet. I have never made Indian sweets. This appears quite doable. I love the idea of it as a meditation too. Also is the milk whole milk or can I use another fat content?

    Thank you again.

    Reply
    • Suguna Vinodh

      Thanks Elisabeth. I used whole milk for the recipe. There is not much of fat (compared to other indian sweets) going in the recipe other than the little ghee. So go for whole milk.

      Reply
    • Neela

      Hi Suguna,

      Thanks for your prompt reply. As you mentioned, I was stirring continously only. But after I sent a query to you, I realised that I used full cream milk. Here in Australia, full cream milk is really creamy and in the final stage, cream stayed behind with the coconut and never gave me a wet sand consistency. Since I tried to leave it in the stove for little longer to get that consistency, it became caamelised, I think. Don’t you think like that too? Otherwise, it taste nice only.

      Thanks
      Neela

      Reply
      • Suguna Vinodh

        Yes Neela, maybe that’s the reason.

        Reply
      • Dhivya

        Faced the same issue. Made with whole milk here in the US. Never got wet sand consistency.

        Reply
  27. andal

    Sugu sis. Vanakkam. Had been thinking of coconut burfi to make for diwali. But didn’t have d recipe. Its like SECRET OF SUCCESS working deary. My paati used to make lovely burfi and wheat halwa every diwali. She would call thatha for cutting the fudge, as you say. He would do it like meditation.I would sit beside him and watch . Those were the days. …and I am just trying to give at least ten percent of our childhood happiness to my boy. Your blog does a lot of help…A LOT. I fell in love with your blog. There are trillion websites. Why KC happened to me… Happy diwali wishes to each and everyone in your Real Super Big family.






    Reply
    • Suguna Vinodh

      Thank you so much Andal. I am so happy that you remembered your grand parents. Food is nothing but memories as they say! Thank you so much for your words. It means a lot to me. A very Happy Happy Deepavali to you and your family too.

      Reply
  28. Rafeeda @ The Big Sweet Tooth

    Came through Kannur Food Guide and I can’t stop browsing… First of all, I love your homely blog name, sounds really cute… πŸ™‚ These coconut burfis look absolutely delicious for all that hard work… I wouldn’t really mind sitting and having that complete plate all by myself… Will keep coming in for more…

    Reply
    • Suguna Vinodh

      Thank you so much Rafeeda. Kannamma is my real name! πŸ™‚ Your words mean a lot to me. happy cooking.

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.