Coconut burfi recipe, Thengai burfi

Updated on October 28, 2021 by Raks Anand 86 Comments

Jump to Recipe

Coconut burfi recipe or thengai burfi is very easy to make, just 2 main ingredients! The best part is no sugar syrup consistency in this method!

Coconut burfi recipe, Thengai burfi - Raks Kitchen (1)

Check out my otherDiwali recipesand list of easyDiwali sweetsin my website.

Jump to:

Recipe card
Stepwise photos

I wonder why I have not attempted to make this before. My MIL is perfect in making ‘white’ burfis.

And when she was here last month, I some how wanted her to make this burfi and learn it from her.

But days flew away and we could not do it. Still after she left, I wanted to try it out myself and searched for white looking burfi recipe.

Found a simplest recipe/ method to do it in this site called cookatease. So tried it and succeeded in very first attempt in this method.

Coconut burfi recipe, Thengai burfi - Raks Kitchen (2)

Am sure next time I would get the whitest. I personally some how don't like the brown parts of coconut in the burfi. It is a key to get white burfi.

So when you grate the coconut, take care not to scrap the brown skin along.

There can be few variations in this burfi recipe. We can add few cashews or we can add few ‘pottu kadalai’ / fried gram dal. Both are nice in its own way.

My MIL even adds a part of fine rava in this to give more volume without changing the taste.

I made a simpler version of this coconut burfi recipe. Me and Vj loved it a lot and I am definitely going to make again and again. Also for this Diwali…

Coconut burfi recipe, Thengai burfi - Raks Kitchen (3)

Recipe card

Print Pin

5 from 7 votes

Coconut burfi

Coconut burfi / thengai burfi is very easy to make and only with few ingredients. Easy step by step photos method, without sugar syrup consistency.

Course Sweets

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Author Raks Anand

Servings 12

Cup measurements

Ingredients

1 cup Coconut - grated heaped
1 cup Sugar
1 Cardamom powdered
5 Cashews
1 teaspoon Ghee

Instructions

Take a pan and fry cashews till golden brown and set aside.Keep a tray ready greased. Heat coconut and sugar together. Mix well.
Continue heating with constant stirring in medium flame. the sugar will melt and form a thick liquid. Continue this until the mixture starts leaving the pan and forms a foamy whitish bubbles while stirring. Colour should not change. Add cashews, cardamom lastly.
Pour immediately to the greased tray and level it with a greased butter paper/ aluminium foil to give it a smooth finish. Cut in to pieces while it is still warm.

Notes

The time taken to get the end consistency varies upon the pan thickness you use, heat and moisture in coconut.
If you are going to add fried gram dal/ pottu kadalai, then add in place of cashews.
If you set the mixture in tray for so long until it cools down, then it will be difficult make pieces.
I used my pizza cutter for making pieces.
If you keep stirring even after the consistency reaches, then the sugar will get caramelised and colour will start to change.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Stepwise photos

Take a pan and fry cashews till golden brown and set aside.Keep a tray ready greased. Heat coconut and sugar together. Mix well.
Continue heating with constant stirring in medium flame. the sugar will melt and form a thick liquid.
Keep cooking until the mixture starts leaving the pan and forms a foamy whitish bubbles while stirring. Colour should not change. Add cashews, cardamom lastly.
Pour immediately to the greased tray and level it with a greased butter paper/ aluminium foil to give it a smooth finish. Cut in to pieces while it is still warm.

That’s it! The sweet and flavourful mithai is ready! This stays good for even a week in shelf.

Coconut burfi recipe, Thengai burfi - Raks Kitchen (8)

Other Barfi recipes

Atta burfi recipe | Diwali sweets recipes
Bournvita burfi recipe, Bournvita besan burfi
Rava burfi recipe, rava coconut burfi
Besan coconut burfi recipe

Reader Interactions

Comments

Mahi
August 02, 2012 at 6:11 am

பர்ஃபி நல்லா இருக்கு ராஜி!
Reply
Divya Kudua
August 02, 2012 at 6:25 am

Coconut barfi was one of the first few dishes I used to make in my school days.Right from grating the coconut until the cleaning up,I insisted I did the whole work myself.Contrary to yours,I love mine with little brown flecks all around.I used a similar recipe but added milk too.
Reply
Kurinji
August 02, 2012 at 6:25 am

Very tempting and mouthwatering burfi...
Reply
indianspicemagic
August 02, 2012 at 6:46 am

This coconut burfi reminds me of my grandma who prepares yummy coconut burfi.
Reply
Nandita SS
August 02, 2012 at 6:59 am

The burfis have come out perfect!!! Looks yum 🙂
Reply
Sathya Sankar
August 02, 2012 at 7:13 am

Delicious looking burfis, perfectly done!
Reply
Kalpana Sareesh
August 02, 2012 at 7:14 am

one of my fav.. perfect color..n texture..
Reply
Archana
August 02, 2012 at 7:56 am

wow this looks good. Next time I will tryfor white barfi as I loved this one. Guess mine are reddish will take care. Thanks for sharing.
Reply
notyet100
August 02, 2012 at 8:13 am

Drooling,feel like picking one 🙂
Reply
Rashida shaikh
August 02, 2012 at 8:44 am

They are awesome...
Reply
Sangeetha Nambi
August 02, 2012 at 8:55 am

My mom use to prepare this often during my childhood...
http://recipe-excavator.blogspot.com
Reply
Anonymous
August 02, 2012 at 9:32 am

wow this is such a lovely recipe, I also made coconut burfi / kopra pak recently but a totally differant recipe, am going to try this version soon 🙂
Reply
radha
August 02, 2012 at 10:41 am

Just made it. Have just cut it - slightly smaller pieces than required. Waiting for it to cool. Will take pictures soon. Only they are not so white in colour. Did you use a coconut grater? I cut the pieces and put in the mixie so you get the little brown outer covering too.
Reply
Saraswathi Iyer
August 02, 2012 at 10:58 am

Simple dish looks tempting and superb clicks.
Reply
Nisa Homey
August 02, 2012 at 11:03 am

The last pic totally blew me out....my all time fav burfi....
Reply
ranjitha
August 02, 2012 at 11:08 am
See Also
Cham Cham Sweet Recipe | Bengali Chum Chum Recipe Adventures in Baking: Dobos Torte Recipe Coconut Ladoo Recipe | Nariyal ke Laddu Made In 3 Unique Ways Aflatoon / আফলাতুন - Easy to Cook Bangladeshi Recipes by Rownak's Kitchen

coconut burfi is one of my favourite sweets....it reminded my mom's taste........
Reply
Sharmilee! :)
August 02, 2012 at 11:39 am

Perfect white burfis, yumm!
Reply
RAKS KITCHEN
August 02, 2012 at 12:45 pm

HI radha, that was fast! I bought this super white grated coconut without any brown skin that we get here in the market(freshly grated)...If you have some brown skin, the colour sure will change...
Reply
Az
August 02, 2012 at 1:32 pm

Looks delicious and rich!!
Reply
Vimitha Anand
August 02, 2012 at 1:46 pm

Hmmm i love this a lot... Nice clicks Raks
Reply
Prathima Rao
August 02, 2012 at 1:51 pm

Soft & juicy...just the way i like them..Perfect coconut burfis!!
Prathima Rao
Prats Corner
Reply
Soumya
August 02, 2012 at 5:04 pm

Fantastic...Thank you Raks...One of the recipe which I requested.Perfect burfis!!
Reply
Jayasri Ravi
August 02, 2012 at 5:21 pm

Perfect looking coconut burfi's, looks so delicous...
Reply
Sushma Madhuchandra
August 02, 2012 at 5:51 pm

The last picture is amazing. I add a bit of milk while making these coconut burfi & make a sugar syrup.
Reply
Sanoli Ghosh
August 02, 2012 at 6:39 pm

Coconut burfis have come out perfect. Fabulous one.
Reply
Anu
August 02, 2012 at 6:49 pm

Looks delicious ,love the last click.
Reply
smita singh
August 02, 2012 at 8:40 pm

Hi i m regular reader of ur blog, i hv subscribed to ur recipe thru email since loong...
I m myself a Blogger nw
Will feel happy. If u see my blog n follow me also
http://smitazzworld.blogspot.in
Ur gesture will add to my happiness
Love
Smita
Reply
smita singh
August 02, 2012 at 8:46 pm

Hi i m regular reader of ur blog, i hv subscribed to ur recipe thru email since loong...
I m myself a Blogger nw
Will feel happy. If u see my blog n follow me also
http://smitazzworld.blogspot.in
Ur gesture will add to my happiness
Love
Smita
Reply
Spice up the Curry
August 02, 2012 at 9:42 pm

superb looking delicious burfis
Reply
Asmath Nawaz
August 03, 2012 at 1:17 am

Loved your space....lots of recipes to try...bookmarked....awsome pics...how to follow you?...n pls feel free to drop in my space
and would be happy if u join too...
http://fitforataste.blogspot.com
Reply
Ramya
August 03, 2012 at 2:59 am

Absolutely yummy:-)this one is a regular back home as it is moms masterpiece:-) nice pictorial..too tempted raks!
Reply
Chitra
August 03, 2012 at 3:50 am

Lovely white color. Thnx for sharing. Ur MIL's recipes are always a hit here. will try this for sure 🙂
Reply
suhaina aji
August 03, 2012 at 6:31 am

u are tempting me too much...wonderful..love it.
Reply
Shama Nagarajan
August 03, 2012 at 11:03 am

Super inviting dear !!! .Inviting you to join Fast Food Event - Noodles !!!
http://easy2cookrecipes.blogspot.co.uk/2012/08/re-announcing-fast-food-event-series.html .
Reply
runnergirlinthekitchen.blogspot.com
August 03, 2012 at 11:39 am

We always made coconut barfi during rakshabandhan! Love the clicks and happy to follow you!
Reply
jeyashrisuresh
August 03, 2012 at 1:02 pm

Fantastic burfis. Very pretty presentation. My fav sweet
Reply
Srimathi
August 03, 2012 at 2:31 pm

Looks picture perfect.
Reply
M D
August 04, 2012 at 5:53 am

Lovely step by step. Coconut burfi looks brilliant. Lovely pics!
Reply
See Also
Bhuna Gosht recipe, Pakistani Style - Fas Kitchen
Priya
August 04, 2012 at 8:19 am

Feel like having some rite now, prefect for my sweet tooth.
Reply
Priyaram
August 04, 2012 at 9:48 am

தேங்காய் பர்பி.. பார்க்கவே வெள்ளையா அழகா இருக்கு... எங்க அம்மாவும் இப்படி தான் செய்வாங்க...
Reply
letscook
August 04, 2012 at 11:48 am

I tried the same last Diwali but I used desicated coconut...it taste the same as we get in sweet stalls n the Color
Deepa
Reply
Pavithra
August 04, 2012 at 5:41 pm

Can we use frozen coconut?
Reply
RAKS KITCHEN
August 05, 2012 at 1:18 am

Yes you can, first thaw completely and then use.
Reply
Hema
August 05, 2012 at 5:42 pm

Very perfect burfis and awesome clicks..
Reply
RadhaKutty
August 06, 2012 at 7:09 am

Hi
As all the time u do grt job this time also grt . Near my place one bengali sweet shop Was there i always buy coconut burfi I just love that , In that shop the coconut texture is so soft and sweetness is also less I just got remind of that by seeing ur burfi.
I hav one question whc makes u more happy "food is nice ,superb ,delicious ........... or nice , wonderfull clicks .
One more question which time u take pic of ur dish. also whc lens u use .
Do plz reply me
Reply
RAKS KITCHEN
August 07, 2012 at 5:04 am

Radha,
Thank you for your compliments 🙂 It took a while for me to understand your question...
As a food blogger if somebody tries my food and gives feedback, that makes me feel great. But firstly we need to impress the readers with our pictures. They can instantly give feedback about the pictures. That also keeps me motivated 🙂
Reply
SAKSHI
August 07, 2012 at 11:10 am

HI
Can i use dessicated coconut?
Reply
Vanamala Hebbar
August 14, 2012 at 5:06 pm

One of my fave ...very nice
Reply
sapna
November 06, 2012 at 8:14 am

After so many flop of making coconut burfi your recipe with all the step by step procedures made my burfi too good.Thanks Raji.
Reply
Divya Sankar
November 12, 2012 at 12:35 am

The burfi looks yummm...Tried making this recipe today. Been an hour since the burfi is cooling, but its still gooey and does not seem like its going to set :(... Any idea what could have gone wrong?
p.s. I used 2 cups coconut and 1.5 cup sugar
Reply
Divya Sankar
November 12, 2012 at 12:35 am

Help!!! Tried the recipe today. For some reason my burfi is not setting. Its been an hour since its cooling but still looks a bit gooey... 🙁
Any idea what could have gone wrong? I followed the recipe to the t, but I used 2 cups coconut and 1.5 cups sugar.
Reply
RAKS KITCHEN
November 12, 2012 at 12:39 am

Hi Divya, for Burfis, it's better to add more sugar. Another thing u can try is give coconut a dry roast in low flame to take out the moisture.
For making burfi, keep the flame in medium. Doing in high flame can also result in gooey consistency. Hope this helps.
What happens if u keep stirring for more time?
Reply
Divya Sankar
November 12, 2012 at 6:58 am

Thanks Raks..I think I had put it in high flame, maybe that's why it turned gooey. I will try roasting it again. Will try and tell you what happens..
Reply
Divya Sankar
November 12, 2012 at 6:58 am

Thanks Raks..I think I had put it in high flame, maybe that's why it turned gooey. I will try roasting it again. Will try and tell you what happens..
Reply
Tripi
November 12, 2012 at 6:58 am

Thanks for the recipre. Sounds quick and easy. I am tempted to try it today:)
Reply
Ganesh Bala
November 12, 2012 at 9:48 pm

very awsome !!!!!!!
Reply
Nilu
March 12, 2013 at 9:49 am

Pls tell me how to grate fresh coconut ???
Reply
RAKS KITCHEN
March 12, 2013 at 9:55 am

You got to buy coconut scraper, it can be found in Indian store, other way is to take out the coconut from the shell and grind it in mixer. But the brown skin will change the colour.
Reply
nups
April 03, 2013 at 2:15 pm

hello mam i tried this recipe
bt the color of barfi becum brown nd even sugar didnt melt properly
i dnt knw wht went wrong bt i felt rely disapointed 🙁 🙁
Reply
RAKS KITCHEN
April 03, 2013 at 2:21 pm

Next time try powdering the sugar and see. Or use fine grain sugar. Make sure you keep the flame low.
Reply
nups
April 04, 2013 at 2:20 pm

okk thnk you mam
Reply
Subha
April 13, 2013 at 5:27 pm

After roasting the cashews you can break the into very small pieces before adding them to the burfi mixture. This gives a richer taste to the burfi.
Reply
Ramy
April 30, 2013 at 6:16 pm

Makes mouth watery...I am very eager to make the burfi and taste it with the crispy cashews in it...
Reply
radha ramachandran
June 01, 2013 at 1:35 am

awesome taste n good aroma !!! keep it up !!
the coconut with some cashew we grind in mixie for few minutes with little milk the burfi texture is too soft so that older people also can take without any hesitation bcos of the softness !!!
thank u so nice of u !!
Reply
Shweet Spicess
August 21, 2013 at 10:36 pm

hey dear do check my blog 🙂 ive posted coconut burfi your way 🙂
Reply
Meenal Ramanathan
October 23, 2013 at 12:08 pm

last time i tried with dessicated coconut.the sugar got caramelised.
can u tell me how to use dessicated coconut for this recipe?
Reply
Raks anand
October 23, 2013 at 12:09 pm

Though i have no idea, u can try sprinkling some water.
Reply
roselin rose
February 09, 2014 at 1:16 pm

i tried it first time, it came out well
Reply
Gulshad Bagum
November 03, 2014 at 6:02 am

Can I use canned coconut milk to make this barfi?
Reply
Raks anand
November 03, 2014 at 6:03 am

No
Reply
Roxy raji
November 03, 2014 at 6:06 am

i tried it once........but it got burnt.......i heated sugar with coconut,it turned into brown.......pls tell me some suggestions:-(
Reply
Raks anand
November 03, 2014 at 6:11 am

Keep the flame low all the time and use fresh juicy coconut
Reply
Unknown
November 02, 2015 at 11:31 am

I did it y-day and it came out really well..all at home applauded me..my hubby and my daughter jus loved it..Thanks Raks!!! All the dishes that I tried from ur blog made others feel as super cook though iam��..you are amazing!!!!
Reply
suba
November 11, 2015 at 9:58 am

Hi Raks! First of all Happy Diwali! am a regular follower of ur blog from 2010 and left few comments in other recipes too. I always follow even ur comma and full stop of ur recipes and it never failed. I made thattai and rava ladoo for this Diwali too. But sad part is tat I tried ur coconut burfi now at 10.30 pm here in Dubai. But it turned out flop. I bought freshly grated coconut from the shop and it was in fridge for 30 min. When I tried the recipe, coconut burfi consistency did not form at all. It becomes separated like a mixture. I am breaking my head what went wrong
Reply
nita
November 12, 2015 at 12:23 am

HI Raks! Tried your coconut barfi recipe...came out perfect! love it!!
Happy Deepavali to you! Thanks for sharing the recipe.
Reply
Viji Vishwas
November 14, 2015 at 10:15 am

Hi! I tried this today. It came out very tasty. Quick question though - the final burfi seems dry and not like the moist kind that I have eaten before at friends' places. Any thoughts?
Reply
Raks anand
November 14, 2015 at 10:18 am

If the heat is too high or sugar is more, this happens, so make the entire process in medium flame. Esp when nearing the end.
Reply
Hema srinivasan
April 19, 2016 at 5:58 am

Hi raks,
This is hema from chennai.I used to read ur blog instantly. I will go through ur recipe whenever I need to do something new. Now I need to know how to prepare thengai bun. It's my native spl (coimbatore). Please share the recipe.
Thanks & Regards,
Hemalatha srinivasan
Reply
Hema srinivasan
April 19, 2016 at 5:58 am

Hi rajeswari,
I am hema from chennai. I used to read ur blog instantly whenever I need a recipe. I love all of it. I need to know how to prepare thenga bun ? It's coimbatore spl and it's my home town too. Pls share ur recipe
Thanks & Regards,
Hemalatha Srinivasan
Reply
Renu Nair
May 23, 2016 at 8:50 am

can this be made with desiccated coconut?
Reply
Raks anand
May 23, 2016 at 9:00 am

Since it has no moisture, it wont turn out good in this recipe.
Reply
Supriya Sivanandhan
August 25, 2016 at 11:32 am

Hi .. How long can we store this ?
Reply
Raks anand
August 25, 2016 at 11:54 am

4 or 5 days 🙂
Reply
Vasanthi Bhaskaran
October 24, 2016 at 11:08 am

HI Raks, I love your recipes, one question on coconut burfi, when do you use the 1tsp ghee that you show in the ingredients, is it just for greasing the tray? I am wondering when you heat the coconut and sugar together is there any ghee needed at that time?
Reply
Raks anand
January 22, 2017 at 1:23 pm

No ghee is needed while stiring. If you add also not a problem, but add less. This 1 tps mentioned is for frying cashews and greasing.
Reply
Jubu Alina
January 25, 2021 at 4:24 pm

Looks yummy and mouth watering I will definitely try this
Reply

Coconut burfi recipe, Thengai burfi - Raks Kitchen (2024)