Quick nariyal burfi (Indian coconut sweet)

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      TheBritishBaker

    Quick nariyal burfi (Indian coconut sweet)

    Quick nariyal burfi (Indian coconut sweet)

    (40)
    1hr15min


    71 people made this

    About this recipe: A traditional Indian sweet made with desiccated coconut, almonds and condensed milk! No boiling water and sugar or use of a sugar thermometer in this recipe!

    Ingredients
    Serves: 12 

    • 225g desiccated coconut
    • 1 1/2 (397g) tins condensed sweetened milk
    • 70g flaked almonds
    • 1 tablespoon ground cardamom (optional)

    Method
    Prep:5min  ›  Cook:7min  ›  Extra time:1hr3min  ›  Ready in:1hr15min 

    1. Grease a 23cm tin. Stir together the coconut and condensed milk in a large, microwave-safe bowl. Cook on High in the microwave for 7 minutes, stirring every 30 seconds. When the coconut mixture is hot and bubbling, stir in the almonds and cardamom. Pour into the prepared tin, and smooth the top with a spatula.
    2. Cool for 1 hour in the refrigerator, then cut into 2.5cm squares with a greased knife.

    Serving suggestion:

    Mould it into balls and roll in desiccated coconut for a nice presentation.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (40)

    EmilyCampbell
    0

    Accidently made these with ground almonds instead of flaked almonds but they still came out awesome so it's worth experimenting with both. Me and my family loved them!  -  06 Jan 2017

    0

    My son brings these home from school every Christmas - the only difference is they add chopped figs as well. Delicious, and highly more-ish!  -  28 Jul 2016

    by
    38

    I liked this recipe. I made some alterations though, so I only gave it 4 stars. I used unsweetened coconut, and I added ginger, not cardamon. I made these to give away for Christmas, and my relatives do not like cardamon. I also melted semi-sweet chocolate chips, with a little bit of butter, and I dipped the square blocks of cut burfi into the melted chocolate, and I let them set on a rack to dry, one side at a time. They looked good, and tasted great. My relatives liked them a lot. Thanks for this recipe.  -  05 Jan 2009  (Review from Allrecipes US | Canada)

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