This recipe is a simple and quick cheat’s version of the reduced-milk sweet burfi. This is a lovely end to an Indian feast and is often served at special occasions.






Skill level

Average: 3.2 (492 votes)


  • 250 g desiccated coconut 
  • 395 g tin sweetened condensed milk 
  • 10 cardamom pods, husks discarded, seeds ground to a powder 
  • handful of pistachios, roughly crushed

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.


Cooling time 5–10 minutes

Mix 200 g of the coconut and the remaining ingredients in a bowl.

Heat a non-stick frying pan over low heat and add the mixture to the pan. Stir until the mixture starts to dry and you can roll a small amount easily into a ball. Remove from the heat and leave for 5–10 minutes until cool enough to handle.

Place the remaining coconut on a plate. Using damp hands, roll the burfi mixture into balls and then roll in coconut. The balls can be stored in the refrigerator for up to 1 week.