Coconut Burfi


  1. Sugar 1 cup
  2. Milk 1 cup
  3. Fresh cream 1 cup
  4. Grated coconut 1 cup
  5. Ground cardamom 1 tsp.
  6. Pistachios or Almonds sliced


  • Heat sugar, milk, cream and coconut to a boil in a medium saucepan over medium-low heat.
  • Reduce heat to simmer.
  • Cook until mixture becomes very thick and starts to leave the side of the pan, about 50 minutes.
  • Take 8-inch square baking dish/tray lined it with an aluminum foil.
  • Grease the foil and transfer mixture on it.
  • Sprinkle with cardamom powder and nuts.
  • Cover with plastic wrap and chill for 8 hours.
  • Cut into squares.
  • Again refrigerate for 4 hours.
  • serve.

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