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coconut burfi garnished with pistachio and served in a black bowl. On the side are dry coconut, cardamom and pistachio
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5 from 4 votes

Instant Coconut Burfi

Prep Time2 mins
Cook Time13 mins
Course: Dessert
Cuisine: Indian
Servings: 8 pieces
Author: Madhavi


  • 1 ⅓ cup desiccated coconut (fine dry coconut)
  • ½ cup + 1 tsp sweetened condensed milk
  • ¼ cup milk
  • 3 cardamaom pods, finely crushed
  • 2 tsp ghee ( 1 tsp while cooking + 1 tsp to grease the pan)
  • chopped pistachio for garnish (optional) add any nuts of your choice


  • Heat a pan and add one teaspoon of ghee. Once the ghee melts, spread it around the pan and add the milk, desiccated coconut and sweetened condensed milk.
  •  Mix all the ingredients. For the first five minutes cook on low flame, this will help the coconut absorb the milk better and will keep the burfi moist.
  • After five minutes, cook on medium flame, stirring often till most of the moisture is absorbed. This will take 7-9 minutes.
  • Add freshly ground cardamom and mix it well.
  • The mixture should come together and form a big mass. If you like firm burfi, cook for couple more minutes.
  •  Transfer the burfi to a greased pan. Spread it evenly and add few chopped pistachio or nuts of your choice.
  • Let it rest in the refrigerator for 1 to 2 hours. Cut them to desired shape and enjoy.


Coconut burfi stays fresh for up to a week in the refrigerator.