16 pieces
Average: 4.2 (5 votes)


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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.