Coconut Almond Burfi
Any Indian festival is not complete without burfi. This Diwali, enjoy this delicious coconut almond burfi made with freshly grated coconut and almond flour. It takes just about 30 minutes to make and needs minimal ingredients that are easily found in our pantry.
This year when making a list of Diwali sweets and snacks to make, I decided to make two of my favorite burfis as one and made this addictive coconut almond burfi.
I routinely make coconut burfi or thengai burfi and it is one of my favorites. I also regularly make almond burfi or badam burfi and it is a crowd-pleaser. The other burfi that is pretty similar to this coconut almond burfi is the 7-cup cake or 7-cup burfi.
The best part about this burfi is that it hardly takes any time to make. Especially since I have used frozen grated coconut and almond flour, there is no soaking, grinding, or other prep work involved.
Why make this burfi?
- This burfi recipe is perfect to make for any festival.
- We can make this delicious coconut burfi with almonds in less than 30 minutes.
- The burfi has a long shelf life as it does not have any milk.
- Almond coconut burfi is easy to pack and ship when sending to friends and family far away.
- This burfi needs just about 5 pantry-friendly ingredients.
Almond or almond flour?
I make my traditional badam katli or badam burfi with whole almonds. I have used readily available badam flour/almond flour for this burfi. It is so convenient to use and works great in this coconut almond flour burfi.
If you don't have almond flour, we can make our own from whole almonds. Soak the almonds and peel the skin. Dry them as much as possible and grind them in a high-power blender in intervals. Ensure that the blender does not heat up and make the almonds into a paste.
Now that you are convinced and got a bag of almond flour from the stores, here are a few more recipes that use almond flour -
Ingredients and substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
- Coconut - I have used frozen grated coconut. We can grate fresh coconut and use it. If the coconut gratings are too chunky, run them through the blender and then use them. We can also use desiccated coconut but I find that burfi ending up a little dry.
- Almond flour - I used the store-bought almond flour. We can make our own as well.
- Sugar - I have used granulated white sugar. I use less processed sugar and hence mine will appear a little tan.
- Cardamom powder
- Saffron
- Ghee - I make my ghee. We can find ghee in Indian grocery stores or any grocery store near the rest of the oils.
Step-by-step process
Measure all the ingredients and keep them ready. If using frozen grated coconut, thaw it to room temperature. Grease a 4x6 pan with ghee and keep it aside.
Heat 1 cup sugar and ¼ cup water in a heavy bottom pan. I used 1 cup of sugar, but if you prefer less sweet burfi, we could reduce the sugar to ¾ cup.
Let the sugar syrup come to a 1-string consistency. To check this, remove a small amount of sugar syrup in a ladle and let it cool a bit. then touch the syrup with your index finger and draw a string pressing it between your thumb and index finger (refer to the video). The syrup should stretch and form a single thread without breaking.
At this stage, lower the heat and add a few strings of saffron and ½ teaspoon of cardamom powder. Mix everything well.
Now add the grated coconut and almond flour. Mix well. Add 1 tablespoon of ghee as well and mix well. Cook the mixture in low-medium heat stirring it constantly.
Once the mixture thickens a bit, add 1 more tablespoon of ghee and keep mixing.
When the whole mixture starts leaving the side of the pan and becomes a thick mass, turn off the heat.
Transfer the mixture onto the greased pan and flatten it right away with the back of a flat spatula.
Let the burfi cool down a little but when it is still warm, make slices with a greased knife. Do not remove the pieces now but make the markings.
Once the burfi is completely cool, carefully break the burfi into pieces and enjoy.
Expert Tips
- Once we start the process of making the coconut almond burfi, it comes together very quickly. So have everything measured and ready.
- If the coconut grating is chunky, grind it in the blender for a few seconds to make the grating smaller.
- If you don't have almond flour at home, make your own. Check the process above in the post.
- Finding the final consistency can be tricky. Be patient and cook the burfi until it comes together as a mass.
- If you don't want to make coconut almond burfi and want to use just coconut to make burfi, check out this coconut burfi recipe.
Frequently asked questions
This burfi has a long shelf life since we have not used milk. This can easily stay outside for 7 to 10 days and much longer in the refrigerator.
Saffron and cardamom are something that is often used but we can use rose water for a different kind of taste.
Yes, we can make this with jaggery, but the texture and flavor will be very different from this. Also, the color of the burfi will be much darker.
More Burfi Recipes
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Recipe
Coconut Almond Burfi | Coconut Badam Burfi
Equipment
- pan
- Greased pan 4x6 size
- spatula
Ingredients
- ½ cup Grated coconut
- ½ cup Almond flour
- 1 cup Sugar (can reduce to ¾ cup if less sweet preferred).
- 3 Tablespoon Ghee
- ½ teaspoon Cardamom powder
- ⅛ teaspoon Saffron
- ¼ cup Water
Instructions
- Measure all the ingredients and keep them ready. If using frozen grated coconut, thaw it to room temperature. Grease a 4x6 pan with ghee and keep it aside.
- Heat 1 cup sugar and ¼ cup water in a heavy bottom pan. I used 1 cup of sugar, but if you prefer less sweet burfi, we could reduce the sugar to ¾ cup.1 cup Sugar, ¼ cup Water
- Let the sugar syrup come to a 1-string consistency. To check this, remove a small amount of sugar syrup in a ladle and let it cool a bit. then touch the syrup with your index finger and draw a string pressing it between your thumb and index finger (refer to the video). The syrup should stretch and form a single thread without breaking.
- At this stage, lower the heat and add few strings of saffron and ½ teaspoon of cardamom powder. Mix everything well.½ teaspoon Cardamom powder, ⅛ teaspoon Saffron
- Now add the grated coconut and almond flour. Mix well. Add 1 tablespoon of ghee as well and mix well. Cook the mixture in low-medium heat stirring it constantly.½ cup Grated coconut, ½ cup Almond flour
- Once the mixture thickens a bit, add 1 more tablespoon of ghee and keep mixing.3 Tablespoon Ghee
- When the whole mixture starts leaving the side of the pan and becomes a thick mass, turn off the heat. Transfer the mixture onto the greased pan and flatten it right away with the back of a flat spatula.
- Let the burfi cool down a little but when it is still warm, make slices with a greased knife. Do not remove the pieces now but make the markings.
- Once the burfi is completely cool, carefully break the burfi into pieces and enjoy.
Notes
- Once we start the process of making the coconut almond burfi, it comes together very quickly. So have everything measured and ready.
- If the coconut grating is chunky, grind it in the blender for a few seconds to make the grating smaller.
- If you don't have almond flour at home, make your own. Check the process above in the post.
- Finding the final consistency can be tricky. Be patient and cook the burfi until it comes together as a mass.
- If you don't want to make coconut almond burfi and want to use just coconut to make burfi, check out this coconut burfi recipe.
Perfect proportions and instructions! Thanks for the recipe. I added some nutmeg in addition to cardamom and saffron. I'll make this burfi again!
Thank you. Glad the recipe worked.