Layered Coconut Burfi

4.89 from 9 votes

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.

Prep: 10

Cook: 10

Total: 20

Course: Dessert

Cuisine: Egg-free, Gluten-free

Servings: PIECES

Calories: 276kcal

Author: Ruchi

Ingredients

FOR BURFI

2 cups Milk
1 cup Sugar
4 cups Unsweetened Desiccated Coconut
½ teaspoon Cardamom Powder
1 teaspoon Rose essence
1¾ drops of Pink Food color

GARNISHES

- - Edible dried rose petals
- - Crushed Pistachios

Instructions

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.

Video

Notes

Frequently Asked Questions

Can 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.

Can I use condensed milk for making this recipe?

You sure can! But there will be some differences between the burfi made with sugar and condensed milk.

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!

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