Tapioca Coconut Burfi

Recipe by
Total Time:
1 hour 35 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 1 cup - Tapioca (cooked and grated)
  • 1 cup - Fresh coconut (grated)
  • 1.75 cups - Sugar
  • 2.5 cups - Milk
  • 2 tbsp - Ghee
  • 1 tsp - Cardamom powder
  • Food colour

How to Make Tapioca Coconut Burfi

  • Take a heavy bottomed pan, pour the milk and bring it to boil. Reduce the heat and let the milk reduce to half of the quantity.
  • Heat a teaspoon of ghee in a pan, keep the flame on simmer, roast the grated coconut for a while and keep aside.
  • Grind the roasted coconut coarsely in a blender.
  • Add sugar, ground coconut, grated tapioca, and food colour to the reduced milk. It may turn watery but will thicken in a while.
  • Add the ghee little by little. Also add cardamom powder.
  • Keep stirring till the mixture leaves the sides of the pan.
  • Transfer the burfi to an already greased plate, let it cool.
  • After half an hour cut the burfi in desired shape.
  • Serve.
  • Recipe courtesy: Priya Easy N Tasty Recipe