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Rose coconut burfi

instant coconut burfi
5 from 2 votes
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  • 3 cup coconut flour
  • 2 can condensed milk
  • 3 tablespoon rose syrup + 1 tbsp
  • 1/2 teaspoon rose essence
  • 1/2 cup powdered sugar refer notes


  • 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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  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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