Rose coconut burfi | Coconut rose burfi

Rose coconut burfi | Coconut rose burfi | no-cook coconut burfi | 5 ingredients coconut burfi 5 mins burfi | Diwali sweets | Deepavali sweets | instant rose burfi | best sweet recipe | coconut burfi with condensed milk | how to make coconut burfi step by step pictures and video recipe. You can also check out the Rose coconut burfi recipe.  If you like this recipe pls SUBSCRIBE to my channel

Rose coconut burfi | Coconut rose burfi is an easy instant, no-cook Indian sweet. 5-minute, 5-ingredient coconut burfi with rose flavor is a great beginner-friendly recipe / easy Diwali sweet recipe. 

Can I use regular coconut for rose coconut burfi?

No, for no-cook coconut rose burfi, always use coconut flour as it helps with easy binding and perfect burfi texture. If you are using regular coconut, you have to cook till the mixture turns into a non-sticky mass. Refer coconut burfi for barfi recipe with regular coconut.

Can I skip condensed milk?

Condensed milk is a must for instant no-cook rose coconut burfi. It not only helps with the texture but also gives the required sweetness and makes the coconut burfi so tasty. Refer to other condensed milk-based Indian sweet recipes

Can I half the quantity?

Yes, you can use 1+1/2 cups of coconut flour and use a can of condensed milk. In that case, initially add half a can of condensed milk. Add powdered sugar according to your taste, then add the remaining condensed milk.

Can I skip powdered sugar?

Yes, you can skip powdered sugar. If you prefer a mild sweet flavor, you can skip but for regular sweet, I would recommend 1/4 cup of powdered sugar. If you have a sweet tooth like me, use 1/2 cup of powdered sugar.  Avoid using regular sugar. Always grind the sugar or use store-bought powdered sugar.

Do I need this much rose syrup?

Rose syrup makes coconut barfi flavorful. If you are not a big fan of rose flavor, skip it and add cardamom powder or any other flavor of your choice. In that case, you might need extra condensed milk for binding (reduce powdered sugar accordingly ).

Do I need to add water for binding?

Rose syrup, condensed milk plus a little ghee help for a pliable dough. I didn’t add water, but based on the coconut flour you use, if needed, sprinkle very little water.

I don’t have a piping mold; how to make a flower impression for rose burfi?

Flower impression is optional; you can skip it. You can also use a peda mold like milk peda instead, or a cookie press might also work for an impression.

Burfi recipes in TMF

Milk powder recipes

Indian sweet recipes in TMF

Laddu recipes 

Diwali special sweets

condensed milk-based sweet recipes

Rose syrup-based recipes

coconut-based recipes

Rose coconut burfi

instant coconut burfi

5 from 2 votes

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Ingredients

• 3 cups coconut flour
• 2 cans condensed milk
• 3 tbsp rose syrup + 1 tbsp
• 1 tsp rose essence
• 1/2 cup powdered sugar

Instructions

• Cut a lengthy parchment paper and grease it with ghee; keep aside
• Add coconut flour, 1 can of condensed milk, 3 tbsp of rose syrup, 1 tsp of rose essence, and mix well
• Furthermore, add powdered sugar according to your taste, 1 can of condensed milk, and mix everything well
• Optionally, for strong rose flavor, add 1 tbsp of rose syrup and mix well; burfi mixture
• Work in batches take a portion of the mixture, grease your hands with ghee and combine the mixture to form a dough
• Place the dough on one side of parchment paper and cover
• Roll the dough into desired thickness with a chappathi or fondant rolling pin
• Cut into burfi with a knife or pizza cutter
• Optionally, you can make an impression with a piping nozzle
• Repeat the same steps for other batches

Video

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Notes

1. Always use store-bought coconut flour for this no-cook coconut burfi. Regular coconut desiccated  coconut won't work
2. Moisture in the condensed milk and rose syrup is enough for the burfi dough. Greasing hands with ghee helps for combining the dough. If require add extra ghee or sprinkle very little water
3. Always store the coconut burfi in the fridge. Burfi stays good for at least 10 days
4. Adjust the rose syrup according to your taste. If you are not big of rose syrup flavor, make burfi with cardamom powder. In that case, increase condensed mill and adjust powdered sugar accordingly
5. Always use powdered sugar for no-cook burfi, avoid regular sugar
6. Powdered sugar is optional adjust according to your taste
7. Given measurement yield around 50 burfi pieces. You can half the recipe for a small batch of coconut burfi. You can use 1 + 1/2 cup of coconut flour and use 1 can of condensed milk

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Ingredients

3 cups coconut flour

2 cans condensed milk

3 tbsp rose syrup + 1 tbsp

1 tsp rose essence

1/2 cup powdered sugar

How to make coconut rose burfi with step-by-step pictures

• Cut a lengthy parchment paper and grease it with ghee; keep aside

• Add coconut flour, 1 can of condensed milk, 3 tbsp of rose syrup, 1 tsp of rose essence, and mix well

• Furthermore, add powdered sugar according to your taste, 1 can of condensed milk, and mix everything well

• Optionally, for strong rose flavor, add 1 tbsp of rose syrup and mix well; burfi mixture

• Work in batches take a portion of the mixture, grease your hands with ghee and combine the mixture to form a dough

• Place the dough on one side of parchment paper and cover

• Roll the dough into desired thickness with a chappathi or fondant rolling pin

• Cut into burfi with a knife or pizza cutter

• Optionally, you can make an impression with a piping nozzle

• Repeat the same steps for other batches