Thengai Burfi | coconut burfi | Coconut cake | south Indian sweet recipe with step by step pictures and video recipe. Check out the thengai burfi and If you like the video pls SUBSCRIBE to my channel
Thengai Burfi | Nariyal Burfi | Coconut Burfi – Easy Indian Sweet Recipe
Thengai Burfi, also known as Nariyal Burfi or Coconut Burfi, is a classic Indian sweet made with grated coconut, sugar, and cardamom. This melt-in-your-mouth treat is especially popular during festivals like Diwali, Navratri, Ganesh Chaturthi, and Krishna Jayanthi.
Whether you're looking for a quick sweet to prepare for guests or a nostalgic dessert from your childhood, this easy coconut burfi recipe is a must-try. It requires minimal ingredients, comes together quickly, and delivers rich flavor with every bite.
What is Thengai Burfi or Nariyal Burfi?
Thengai Burfi is a traditional Indian sweet made from grated coconut, sugar, and cardamom. It’s also called Nariyal Burfi in Hindi and Coconut Burfi in English.
Can I make Coconut Burfi without milk?
Yes, milk is optional! You can just use coconut, sugar, and cardamom—making it dairy-free and vegan-friendly. You can optionally add ghee for richness if desired.
How long does Coconut Burfi last?
Stored in an airtight container, Coconut Burfi stays fresh for up to 7 days at room temperature and up to 2 weeks in the refrigerator.
Can I use desiccated coconut instead of fresh?
Absolutely. If using desiccated coconut, sprinkle a little warm water or milk to soften it before cooking. Fresh coconut gives a more moist and authentic texture.
Is Thengai Burfi suitable for gifting?
Yes! Coconut Burfi sets beautifully and holds its shape, making it perfect for festive boxes, return gifts, or prasad during pujas.
What variations can I try?
- Add milk powder for a creamier texture.
- Mix in nuts like cashews or almonds.
- Use jaggery instead of sugar for a rustic flavor.
- Flavor with rose essence or vanilla for a twist.
Ingredients
- Frozen / Fresh Coconut - 1 cup I used frozen
- Cardamom powder - 1/4 tsp
- Ghee- 2 tsp
- Milk - 1/2 tbsp optional
- Sugar - 1 cup
- Water - 1/2 cup
Instructions
- Thaw the coconut at room temperature for about 30 minutes
- Grease a plate/tray with 1 teaspoon ghee and set aside
- In a wide non-stick pan, add water and let it boil
- Add sugar and mix well, and let the sugar syrup boil
- Once the sugar syrup starts boiling, add the grated coconut; stir the mixture well
- Add ghee, cardamom powder, and milk; mix well
- On a medium flame, cook till the coconut mixture starts foaming and leaves the sides of the pan. Take a small mixture and if you can make a ball out of it, switch off the flames.
- Transfer the mixture to a greased tray. Let it cool down for some time, and cut it into the desired shape
Video
Notes
- Milk reduces the shelf life of the burfi. If you want to store the burfi for a longtime skip milk
- Burfi status good for up to 2 weeks without milk
- Milk gives nice white color for the burfi. Also if you are doubtful about the impurities in sugar add milk in sugar syrup. If it contains any impurities it will settle at the toP
- Thaw the coconut in room temperature well before using it
- Cool the burfi and transfer it to a airtight container
- Use unsweetned coconut
- Adjust the sugar according to your sweetness
- For vegan version use coconut oil instead of ghee
Ingredients:
Frozen / Fresh Coconut - 1 cup (I used frozen)
Cardamom powder - 1/4 tsp
Ghee- 2 tsp
Milk - 1/2 tablespoon (optional)
Sugar - 1 cup
Water - 1/2 cup
How to make Thengai burfi with step-by-step pictures
- Thaw the coconut at room temperature for about 30 minutes
- Grease a plate/tray with 1 teaspoon ghee and set aside
- In a wide non-stick pan, add water and let it boil
- Add sugar and mix well, and let the sugar syrup boil
- Once the sugar syrup starts boiling, add the grated coconut; stir the mixture well
- Add ghee, cardamom powder, and milk; mix well
- On a medium flame, cook till the coconut mixture starts foaming and leaves the sides of the pan. Take a small mixture and if you can make a ball out of it, switch off the flames.
- Transfer the mixture to a greased tray. Let it cool down for some time, and cut it into the desired shape
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The burfi is just perfect!
This Thengai Burfi/coconut burfi sounds so delicious - so few ingredients - so glad you and your Amma made this with frozen coconut - it's so easily available here!