Rose coconut burfi

instant coconut burfi

5 from 2 votes

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Cut a lengthy parchment paper and grease it with ghee, keep aside
Add coconut flour, 1 can of condensed milk, 3 tablespoon of rose syrup, 1/2 teaspoon of rose essence, and mix well
Furthermore, add powdered sugar, 1 can of condensed milk, and mix everything well
Optionally For strong rose flavor add 1 tablespoon 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 impression with piping nozzle

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Always use store-bought coconut flour for this no-cook coconut burfi. Regular coconut desiccated coconut won't work
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
Always store the coconut burfi in the fridge. Burfi stays good for at least 10 days
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
Always use powdered sugar for no-cook burfi, avoid regular sugar
Powdered sugar is optional adjust according to your taste
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