Coconut Almond Burfi

    1 hour 12 mins

    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!

    34 people made this

    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.

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    Reviews and ratings
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    Reviews in English (37)


    I liked this recipe. I made some alterations though, so I only gave it 4 stars. I used unsweetened coconut, and I added ginger, not cardamon. I made these to give away for Christmas, and my relatives do not like cardamon. I also melted semi-sweet chocolate chips, with a little bit of butter, and I dipped the square blocks of cut burfi into the melted chocolate, and I let them set on a rack to dry, one side at a time. They looked good, and tasted great. My relatives liked them a lot. Thanks for this recipe.  -  05 Jan 2009  (Review from Allrecipes US | Canada)


    I added the cardamom plus a dash of rose water. These turned out quick and moist--didn't have to change a thing! Thanks!  -  17 Feb 2008  (Review from Allrecipes US | Canada)


    Wonderful, so easy and so good. While it is rich, it does not seem sinful. I think that I may try it with fat free sweetened condensed milk. Will let you know how that turns out.  -  12 May 2008  (Review from Allrecipes US | Canada)