Coconut burfi recipe

Created by Angela Nahas and Deborah Kaloper

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Cuisine: Indian
Makes 16 pieces

Ingredients

200g (2 cups) full-cream milk powder
220g (1 cup) white sugar
90g (1 cup) desiccated coconut
Butter, to grease
Red food colouring

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Preparation

Mix the milk powder and 80ml of water in a bowl, until mixture just comes together in a ball. Cover with plastic wrap and set aside for 2 hours or until dough firms. Crumble into a separate bowl.

Bring 125ml of water to the boil in a saucepan over high heat, then stir in the sugar. Reduce the heat to medium and gradually stir in the crumbled dough. Stir in the coconut and cook, stirring continuously, for 5 minutes or until mixture thickens and comes away from the side of the pan.

Spread half of the mixture onto a greased plate or oven tray to form the burfi base. Colour the remaining mixture with food colouring and spread over the burfi base. Using a knife, score into 16 squares and refrigerate for 6 hours or until firm. Cut the burfi into squares, using score marks as a guide, to serve.

Photography by John Laurie. Food preparation by Angela Nahas and Julie Ballard.

If you enjoyed this Coconut burfi recipe then browse more Indian recipes, dessert recipes, easy recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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