11 January, 2014
Baked Coconut Burfi (soft cake)
Coconut burfi (bur-fee) is an Indian sweet traditionally made by cooking in a saucepan, fresh coconut, condensed milk and sugar. It is stirred over a low flame till most of the water evaporates and then cooled on a sheet and cut into squares. In my effort to avoid constant stirring in a non-stick teflon coated pan, I tried baking a mixture of coconut, sugar with a small amount of butter, and voilà, yummy coconut burfi with very little effort!
But first, here’s how to make coconut flakes from a fresh coconut:
After breaking a coconut in two, use a knife to make pieces.
Peel and discard the brown layer (with a peeler/knife) and use a blender to grind to make finely ground, moist flakes.
Baked Coconut Burfi
moist coconut- 1 cup, packed
confectioner’s sugar- 3/4 cup
butter- 2 tbsp.
cardamom powder- 1/4 tsp.
small cashew pieces- 2 tbsp.
saffron- a pinch
- Mix all the ingredients, except for the saffron, in a mixing bowl.
2. Spread in a greased baking pan (I used glass) with a spatula.
3. Bake in a preheated oven at 325 °F for 25-27 min.
4. Sprinkle saffron on top. Cool for 30 minutes outside and for about 1.5 hours in a refrigerator. Cut into squares and enjoy!
6 thoughts on : Baked Coconut Burfi (soft cake)
I never thought of baking the barfi!
Just an effort to avoid slowly stirring on the stove top. This is easier!
Woe this s awesome. While seeing your coconut burfi I saw this post in suggestion glad I saw. Baking traditional sweet is ripper thought.. I m definately trying this.. Awesome Apsara
It’s easy, Vidya. Thanks for commenting on this old post!
I tried this recipe and it turned out yummy!!Saving so much time and effort by not stirring!! Super….
aww, thank you so much for the review, Latha. So glad you liked it!