Coconut and Cashew Burfi

Recipe by
Total Time:
50 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

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How to Make Coconut and Cashew Burfi

  • Coarsely powder the cashew nuts and keep aside.
  • Dry roast almonds in a kadai and pulse in a mixer for 2 sec to get small broken pieces.
  • Powder cardamom seeds after roasting it lightly
  • Prepare a medium sized plate by applying a tsp of olive oil all over the plate.
  • In a kadai make sugar syrup, which takes about 10 minutes to form
  • Add a pinch of colour powder to the syrup and mix well.
  • Add grated coconut and cashew powder to sugar syrup and mix well.
  • Add a tbsp of olive oil and keep stirring lightly scrapping from the sides.
  • After 5 to 10 minutes, the mixture will start coming off from the sides and will start bubbling at the bottom.
  • Immediately transfer to the prepared plate.
  • Mixture will spread by itself if the consistency is correct.
  • If it does not spread, spread with a flat ladle with oil applied to the ladle.
  • Spread broken almonds all over the mixture and press lightly with finger.
  • After 10 minutes, cut into pieces.