Perfect eye candy and decadent dessert for celebratory purposes, this Layered coconut burfi is a super-soft, perfectly moist rose-layered coconut burfi with a melt-in-mouth fudge-like texture and forms a blissful indulgence any time of the year.
Serve it to your family or gift them to your loved ones; these beautiful dual-colored delights will win them over!
Authentic recipes of sweets form a substantial part of the culinary heritage of the Indian subcontinent, and one can find a myriad of recipes that are popular across the country for their captivating looks and flavors.
Just like this chocolate-swirled peda, Motichoor Ladoo, Rasmalai Ladoo, Angoori Gulab Jamun, Rasmalai Mousse cups, Thandai Gulab Jamun mousse Cups, and many more. And the new to join the checklist is – Rose-flavored Layered Coconut Burfi.
This rose-flavored coconut burfi recipe is among the easiest and tastiest Indian sweets that taste heavenly and radiate festive vibes.
Minimal ingredients go into preparing this gorgeous-looking dual-layered nariyal burfi, which comes together in under 30 minutes. Though it looks rich, it is light-textured and doesn’t feel heavy on the stomach.
What is Layered Coconut Burfi
Burfi is the Hindi name for a soft, fudge-like sweet that is made with milk solids and flavored with cardamoms, saffrons, or other flavoring agents.
This homemade coconut burfi is prepared by cooking desiccated coconut in warm milk. Sugar is added to sweeten this dessert, and rose water, combined with cardamoms, adds flavor and a divine aroma to the recipe.
It is a rich, creamy, decadent dessert with the nutty flavor of coconut in every bite.
Reasons You’ll ♡ this Layered Coconut Burfi
This Indian-style classic coconut fudge is an all-time favorite of sweet lovers. Besides its blissful deliciousness, this Coconut burfi, also called Khopra Pak, has more reasons to be loved —
- It is a gorgeous-looking dessert
- Soft, moist, and creamy texture with loads of nutty flavor from coconut
- Can be relished at any time of the day, all year round
- Can be turned vegan
- Easily customizable
- Perfect make-ahead recipe
- Stores and freezes perfectly!
So, if you are craving something light, sweet, and delectable, this nariyal ki burfi can be your perfect go-to sweet snack any time of the day.
It is addictive and attractive all at the same time and is a favorite of people of all ages!
Layered Coconut Burfi Ingredient List
Milk — Thickened milk makes the base of this fantastic coconut burfi recipe. It gives this doubled-layered coconut burfi its structure and richness of taste.
Sugar — Added to flavor this gorgeous-looking dessert of coconut burfi.
Ghee — It is used in this recipe for flavoring and adds a wonderful aroma.
Desiccated coconut — For this coconut burfi, coconut is the star ingredient, which delivers flavor and texture to the recipe.
Cardamom — Cardamom powder adds a fantastic flavor to the recipe besides lending it a beautiful aroma.
Rose Essence — A subtle fragrance of roses, the aromatic blossoms, gives a culinary lift to the recipe and renders it more drool-worthy deliciousness.
Recipe Tips and Variations
Can use both desiccated and fresh coconut: I have used desiccated coconut for this recipe, but we can use fresh coconut if we want to. However, when using fresh coconut, we must cook it for some more time to get rid of extra moisture. Another way could be to roast it for a few minutes or until the moisture evaporates and then add it to the boiling milk. Roasting should be on low heat so that the coconut doesn’t change its color.
Add the creamy magic: To turn the recipe richer and creamier in taste, you can replace the milk with fresh cream. The coconut burfi will become softer, lighter, and smooth textured.
Pulse at intervals: Pulsing the coconut in shorter intervals will prevent it from getting greasy from the released oil. If you have large shreds of desiccated coconut, pulse it until it attains a fine form, and proceed with the recipe.
Maintain heat for best results: Ensure that the heat is maintained during cooking. Cook the recipe on medium to medium-low heat to prevent the coconut mixture from getting burnt and turning into an unpleasant-tasting mix. The mixture can be browned at the base if left unattended for some time. Therefore, it is imperative to maintain the temperature during the entire cooking process.
Like it Vegan? This recipe can be transformed into a vegan recipe by replacing regular milk with coconut milk or coconut cream. In addition to turning the recipe vegan, coconut milk also intensifies the coconut flavor in this burfi.
Cooking with sugar syrup: This recipe can also be prepared using sugar syrup. When using sugar syrup, add sugar to the milk and prepare a 1-string sugar syrup to add to the recipe.
Swapping sugar: Sugar can be exchanged with jaggery, although the burfi’s color may vary. The burfi will take a darker hue when using jaggery as compared to the lighter color that comes with the sugar.
Milk powder for richness and better shape: When preparing this burfi, you can add milk powder for richness and more creaminess to make this sweet dessert purely blissful! In addition to the rich texture, milk powder also renders firmness to the burfi so that you can have firm and well-shaped burfi pieces.
Replacement for rose essence: If it is not available when preparing this recipe, you can use a few drops of Roohafza. Roohafza furnishes the recipe with a floral flavor and an enticing color.
Avoid over-cooking the coconut mixture: To attain the soft, melt-in-mouth texture of the burfi, cook the coconut-milk mix until it comes together like softball dough and is easily rolled out into a ball. If cooked for a prolonged duration, the mixture will become dry, dense, and crumbly, and setting it into burfi will become challenging.
Skip the rose layer if you want: If you are not a fan of the rose flavor, you may skip the rose layer and set the burfi in a single layer. The burfi will still taste amazing.
Add nuts for a delightful crunch: If you want a slight crunch to the recipe, try adding a few slivered almonds and pistachios to the mixture while cooking it. It adds a delectable crunch and some nutrition to the coconut barfi.
For an easy slide-out: When setting the coconut burfi in the tray, layer the tray with parchment paper for an easy slide-out or lifting from the container.
Creative variations: This recipe is versatile, and the sky is the limit when experimenting with the variations! Let your imagination run wild to come up with the most creative ideas. Here are a few flavor-color combos that you may love to try —
- For a yellow-colored layer: Add saffron-flavored milk or yellow food coloring for the beautiful yellow color.
- For a green-colored layer: Try adding pistachio food color and essence to attain an attractive green hue and pista-flavored layer.
- For a chocolate layer: Add unsweetened cocoa powder to the ingredients while cooking for the mesmerizing chocolate flavor and beautiful brown color.
Let me know what you think!
This Nariyal burfi is a stunning sweet dessert; you don’t have to look for reasons to cook it or devour it. Just making up your mind to start with the cooking process is all you need. Oh, you need the ingredients as well!
As the festival of Diwali is around the corner, make a large batch of these stunning sweets and delight your family and loved ones.
So, shall we start with our delicious expedition if you are all set for the cooking?
Should you make this rose-flavored Nariyal ki Burfi, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
MORE LIP-SMACKINGLY DELICIOUS DESSERTS THAT YOU’LL LOVE!
Follow the step-by-step instructions to make the best Coconut Burfi Recipe
Layered Coconut Burfi
- Line a tray with parchment paper and grease it well. Greasing the tray and parchment paper will help the coconut burfi to come out easily when serving.
- Combine milk and sugar in a heavy-bottomed pan.
- Stir it well until. Keep stirring until the sugar melts and the mixture starts to boil. Tip – Milk needs to be stirred continuously when boiling and not left unattended as it may stick to the pan and get burnt.
- Add the desiccated coconut to the milk mixture.
- Add essence to this mixture.
- Cook the coconut mixture over medium-low heat (appx. 15-18 minutes), stirring intermittently until all the moisture evaporates.
- Soon the mixture will start to thicken and leave the sides of the pan. Cook to a stage where the coconut mixture becomes thick yet moist.
- Turn off the cooktop and allow the coconut mixture to cool slightly. After it cools, it will form a non-sticky ball when rolled in between your palms. The burfi mixture is ready if the rolled coconut ball retains its shape.
- Divide the coconut mixture into two equal parts. Add food color and cardamom powder to one of the coconut mixture.
- Mix it well until all the ingredients are well blended. After mixing, you will attain a nice pink color. Set it aside.
- Transfer the white coconut layer to this greased pan.
- Using a spatula, spread it around into a thick burfi. As you spread, press and pack the coconut mixture down firmly. The pressed coconut mixture will look like a thick block. Smoothen the top layer and edges with the spatula.Tip – Tightly pack the barfi when setting: When setting the coconut burfi in the tray, ensure that the layer of the coconut mixture is pressed tightly, as the loosely set mixture will result in a crumbly burfi.
- Now place the pink layer on top and press and pack it down the same way you did with the white layer.
- Garnish the coconut burfi with pistachios, dried edible rose petals, and coconut shavings.
- Cover it with plastic wrap and set it in the fridge for an hour.
- Once set, remove the burfi from the tray. Cut the burfi into the desired shape.
- Serve and enjoy a rich, creamy, decadent dessert with the nutty flavor of coconut in every bite.
Frequently Asked QuestionsCan I make this coconut barfi ahead of time? Yes, indeed you can! You can make this coconut barfi 2- 3 days ahead and store it covered in the refrigerator to use it later. It says fresh for up to a week in the fridge when stored properly. Milk products stay best when stored in refrigeration and kept covered. The fat content in the barfi becomes hard when kept in the refrigerator; therefore, when ready to serve, it is best to set it on the counter for 10 minutes until soft. Can I freeze this burfi? Absolutely, you can! Make a large batch of this coconut barfi and slide it into the freezer; it stays best for 2 months. You can transfer the set burfi to a freezer-safe container and freeze it. Before serving this delicious coconut treat, defrost it overnight in the fridge. Serve the next day when it is back to its softest best. Why is my coconut barfi not setting? There are two possible reasons for the burfi to not set properly –
- Firstly, it may have been cooked beyond the duration, which takes away all the moisture from the mixture, leaving it dry and crumbly. To fix this, return the dry mix to the pan and add cream or milk to it. Now, cook it until it is moist again. You may also adjust the sugar if needed.
- Secondly, it may still contain far more moisture content than required, making it loose and runny. To fix this, return it to a pan and cook until extra moisture is removed.
- The burfi made with condensed milk acquires a pale yellow tint compared to the one prepared with sugar, which is whiter in appearance.
- The burfi prepared with condensed milk sets well, being firm in texture, while the one prepared with sugar is softer, moister, and creamier!