Usually Coconut Burfi is made with white sugar and/or condensed milk but is I think even tastier when I make it with palm sugar. It ends up having a lower GI and also doesn’t give you that sickly aftertaste that white sugar does.
I love for all things coconut and I always talk about the benefits of coconut oil before.
The coconut flesh has all the same benefits because in fact virgin cold pressed coconut oil is made from the coconut flesh.
This easy Indian dessert recipe is gluten and dairy free.
Coconut Slice (Coconut Burfi)
- 1 cup grated coconut (or desiccated coconut if fresh coconut is not available)
- One cup palm sugar (jaggery)
- 1 tbsp. water
- ½ tsp cardamom powder
In a saucepan melt the palm sugar with the tbsp. of water.
Once liquid, strain into another pot to remove any impurities and boil until you get what is called a single string consistency
Stir the syrup with a spoon and then lift the spoon up – lift a tiny amount of the syrup with your forefinger and press the forefinger to your thumb.
Now gradually separate the thumb and the forefinger. In case the sugar syrup for the coconut Burfi is of ‘one string’ consistency, you should be able to see a single string between your thumb and forefinger.
Do not miss more healthy dessert recipes:
- Super Easy Dark Chocolate Mousse – Gluten Free, Dairy Free, Vegan
- Coconut Latte – Dairy Free
- Quinoa Superfood Cookies
Add the coconut and cardamom powder and mix well until combined and the mixture comes away from the side of the pan while mixing.
Line a shallow baking dish with baking paper and press the mixture into the dish. While still warm cut into squares and allow cooling.
Store in an airtight container. Enjoy this easy Indian dessert recipe!