Dessicated Coconut Burfi

Recipe by
Total Time:
35 mins
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 1 tin - condensed milk
  • 300 g - coconut, desiccated
  • 100 g - full cream milk powder
  • 1.5 cup - milk
  • A few - drops red colour

How to Make Dessicated Coconut Burfi

  • Pour condensed milk, coconut powder, milk and milk powder into a thick bottomed kadhai and mix well.
  • Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.
  • Once it boils, cook on a slow fire till the mixture starts leaving the sides of the kadhai (about 7 to 10 mins).
  • Remove from fire. Divide the mixture into 2 portions.
  • Spread out one portion evenly onto a greased plate.
  • To the other portion, add a few drops of red colour.
  • Mix well to get a pale pink colour.
  • Spread on top of the white layer to cool.
  • Cut into squares, when cool.