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Rukmini Iyer’s Coconut Burfi

With just three store cupboard ingredients, this easy coconut burfi recipe is the perfect sweet treat to round off your big Diwali celebration.

From the book

Introduction

These are the sweets of my childhood, made every year for Diwali. While I haven’t a sufficient sweet tooth for many Indian desserts, these are the exception (OK – alongwith jalebi and rasmalai). Think of these as a toffee-ish coconut fudge, with a soft,melting texture – really easy to make, even quicker to disappear.

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Ingredients

250g unsweetened desiccated coconut
1 x standard tin of condensed milk
A handful of coconut flakes

Essential kit

You will need: a 25cm shallow round tin.

Method

Put the coconut into a heavy-based saucepan along with the condensed milk. Using a wooden spoon, stir continuously over a low heat for about 7–10 minutes – the mixture will thicken and get a little hard to stir, so enlist another pair of hands if you need them – you’ll know when it’s done, as it will start to get glossy and come away cleanly from the sides of the pan.

Tip the mixture out into a lightly buttered 25cm shallow round tin, and flatten with the back of a metal tablespoon to just over 5mm thick. Scatter over the coconut flakes, and gently press them down into the surface.

Let the burfi cool for 10 minutes before scoring into diamond shapes, and for a further 30 minutes before cutting the shapes out.

These are lovely slightly warm, but will keep well once cooled in an airtight container for up to a week.

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From the book: The Sweet Roasting Tin

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