Coconut Almond Burfi

Coconut Almond Burfi is the ultimate sweet treat that marries the nutty crunch of toasted coconut with the silky richness of almond paste, all sweetened to perfection by jaggery and a hint of saffron. In just about 30 minutes, you’ll roast, mix, and set this divine dessert, then garnish it with slivers of almond or delicate rose petals for that extra wow factor. Grab a tray, slice it into squares, and watch your guests fall in love with every bite-trust me, it’s a game‑changer for your next gathering!

Ingredients

• Grated coconut – 1 cup
• Soaked almonds – 1/3 cup (peeled & ground to a paste)
• Jaggery powder – 1/2 cup (adjust to taste)
• Saffron – a few strands
• Warm milk – 2–3 tbsp (for saffron milk)
• Ghee – 1–2 tsp
• Almond slivers or rose petals – for garnish

Instructions

1. Prep almonds: Soak almonds for 3–4 hours, peel, and grind into a smooth paste.
2. Saffron milk: Soak saffron strands in warm milk.
3. Roast coconut: Dry roast grated coconut in 1–2 tsp ghee on low heat until fragrant.
4. Add jaggery: Mix in jaggery powder as per your sweetness preference.
5. Combine saffron milk: Pour in saffron-infused milk and mix well.
6. Add almond paste: Stir in the prepared almond paste and cook for 5 more minutes until the mixture holds shape.
7. Set the burfi: Pour the mixture into a greased tray, smooth the top, garnish with almond slivers or rose petals. Let it cool and set.
8. Cut & serve: Slice into neat squares and enjoy!