Coconut Burfi With Gulkand

coconut gulkand burfi.jpg

हिंदी में पढ़ें – कोकोनट बर्फी विथ गुलकंद


  • 4 cups milk
  • 3 cups nariyal burada (dessicated coconut powder)
  • 1 cup sugar
  • 2 tbsp Gulkand


  1. Mix all the burada/nariyal powder, sugar and milk in a wide non stick pan and keep on high flame stirring in between.
  2. After 4-5 minutes reduce the flame to low and let it cook for around 25- 30 minutes on low flame.
  3. Mixture should become thick and milk should not be visible at all.
  4. Let it cool for some time. Divide the mixture in two parts.
  5. Grease the utensil lightly with ghee in which you want to set burfi. Or you can line it with parchment paper/clean wrap as it makes handling and cutting of burfi easy.

First Layer:

  1. Spread half of the burfi mixture in a thick layer.

Gulkand Layer (Second Layer):

  1. Spread Gulkand over it uniformly. As gulkand is quite strong in flavor I have spread a thin layer of it.
  2. Spread rest of the burfi mixture over gulkand.

Set cut:

  1. Keep it in fridge for about an hour to set the burfi.
  2. Cut into desired shape.

Keep the burfi in fridge and it tastes good for as long as 1-2 week. It tastes best when fresh so it is better to consume it in first week.

Khud Khao, Sabko Khilao 😀


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