Quick nariyal burfi (Indian coconut sweet)

Quick nariyal burfi (Indian coconut sweet)


63 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!

Lola in the Kitchen

Serves: 12 

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

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.

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Reviews (1)


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

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