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Delicate and melt-in-your-mouth, Coconut Burfi is a classic Indian mithai crafted with care and tradition. This premium sweet is essential for Diwali gifting, weddings, and family celebrations.
Grease an 8-inch square pan lightly with butter and line it with parchment paper for easy removal.
In a nonstick saucepan, combine the shredded coconut and whole milk. Cook over medium heat, stirring continuously, until the mixture thickens and the coconut absorbs most of the milk (about 8–10 minutes).
Add the sugar and salt. Continue cooking on medium, stirring often, until the sugar dissolves and the mixture begins to leave the sides of the pan (about 7–8 minutes).
Lower the heat to medium-low, add cardamom powder and unsalted butter, and stir for another 3–5 minutes until the mixture pulls together into a soft, moist mass but does not brown.
Quickly transfer the mixture to the prepared pan, pressing it evenly and smoothing with an oiled spatula. Let cool at room temperature for 1 hour, then cut into squares or diamonds once set.
