Quick nariyal burfi (Indian coconut sweet)

    1 hour 15 min

    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!

    121 people made this

    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 & ratings
    Average global rating:

    Reviews in English (37)


    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


    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


    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)