Coconut Almond Burfi

Coconut Almond Burfi


34 people made this

About this recipe: A traditional Indian sweet made easy with my Western fudge-making adaptations! No boiling water and sugar or use of a sugar thermometer in this recipe!

Lola in the Kitchen

Serves: 12 

  • 225g desiccated coconut
  • 1 1/2 tins (397g) sweetened condensed milk
  • 70 g flakes almonds
  • 1 tablespoon ground cardamom (optional)

Prep:5min  ›  Cook:7min  ›  Extra time:1hr cooling  ›  Ready in:1hr12min 

  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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate