Coconut burfi / kobari burfi

This is an easy peasy lemon squeezy sweet to make. I just love the color of the burfi. You can’t eat just one, especially when it is fresh and warm. I celebrated my Diwali with burfi. This vibrant picture of the marigold (from my backyard), often used for decoration during festivals, evokes a feeling of joy and happiness – similar to the feeling you’ll have when you bite into this burfi.

Coconut burfi / kobari burfi

Coconut burfi / kobari burfi

Coconut burfi / kobari burfi

Coconut burfi / kobari burfi


  1. Fresh grated coconut  –  two cups
  2. Almond flour / fine powder  – one cup
  3. Sugar  –  one and half cup
  4. Milk  –  one-fourth cup
  5. Ghee  –  two tbsp
  6. Chopped nuts for garnish


Grease a baking pan/plate with little ghee.

To the pan, add coconut, almond flour, sugar, ghee, and milk.  Mix well and cook on medium flame. Keep stirring until it thickens and becomes non- sticky. ( It took me 10 to 15 mins)

Turn off heat and spread on the greased plate/tray and press into one and a half inch thickness.

Note: Use this tip to create even-sized burfis. Grease the flat bottom surface of a small bowl and spread the burfi mixture using the bottom of the bowl. It protects your hands from hot mixture.

After 2 mins, cut into diamond or square shapes.


Serves five


20 mins


Store in an airtight container. Stays fresh for one week.