This year when making a list of Diwali sweets and snacks to make, I decided to make two of my favorite burfis as one and made this addictive coconut almond burfi. I routinely make coconut burfi or thengai burfi and it is one of my favorites. I also regularly make almond burfi or badam burfi and it is a crowd-pleaser. The other burfi that is pretty similar to this coconut almond burfi is the 7-cup cake or 7-cup burfi. The best part about this burfi is that it hardly takes any time to make. Especially since I have used frozen grated coconut and almond flour, there is no soaking, grinding, or other prep work involved.
Why make this burfi?
This burfi recipe is perfect to make for any festival. We can make this delicious coconut burfi with almonds in less than 30 minutes. The burfi has a long shelf life as it does not have any milk. Almond coconut burfi is easy to pack and ship when sending to friends and family far away. This burfi needs just about 5 pantry-friendly ingredients.
Ingredients and substitutes
Step-by-step process
Once the burfi is completely cool, carefully break the burfi into pieces and enjoy. If you don’t have almond flour, we can make our own from whole almonds. Soak the almonds and peel the skin. Dry them as much as possible and grind them in a high-power blender in intervals. Ensure that the blender does not heat up and make the almonds into a paste. Now that you are convinced and got a bag of almond flour from the stores, here are a few more recipes that use almond flour -
Oat flour and almond sables Chinese Almond cookies Danish butter cookies French Macarons
Coconut - I have used frozen grated coconut. We can grate fresh coconut and use it. If the coconut gratings are too chunky, run them through the blender and then use them. We can also use desiccated coconut but I find that burfi ending up a little dry.
Almond flour - I used the store-bought almond flour. We can make our own as well.
Sugar - I have used granulated white sugar. I use less processed sugar and hence mine will appear a little tan.
Cardamom powder
Saffron
Ghee - I make my ghee. We can find ghee in Indian grocery stores or any grocery store near the rest of the oils.
Now add the grated coconut and almond flour. Mix well. Add 1 tablespoon of ghee as well and mix well. Cook the mixture in low-medium heat stirring it constantly. Once the mixture thickens a bit, add 1 more tablespoon of ghee and keep mixing. When the whole mixture starts leaving the side of the pan and becomes a thick mass, turn off the heat. Let the burfi cool down a little but when it is still warm, make slices with a greased knife. Do not remove the pieces now but make the markings.
Expert Tips
Once we start the process of making the coconut almond burfi, it comes together very quickly. So have everything measured and ready. If the coconut grating is chunky, grind it in the blender for a few seconds to make the grating smaller. If you don’t have almond flour at home, make your own. Check the process above in the post. Finding the final consistency can be tricky. Be patient and cook the burfi until it comes together as a mass. If you don’t want to make coconut almond burfi and want to use just coconut to make burfi, check out this coconut burfi recipe.
Frequently asked questions
More Burfi Recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Recipe
