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Microwave Coconut Burfi

Microwave Coconut Burfi
Happy Ganesh Chaturthi Readers :)
Festivals are the busiest times for everyone, especially working women and busy Moms.  Hope today's Microwave recipe of Coconut Burfi saves you some time.

Shredded Coconut (fresh or frozen) - 2 cups
Sugar - 3 tbsp
Milk - 1/4 cup
Ghee (Clarified Butter) or Coconut Oil - 2 tsp
Green Cardamom/Elaichi - 1 pod (seeds only)
Cashews/Kaju - 1 tsp (small pieces)

How to cook Coconut Burfi in a Microwave:
  • Fry cashews in 1/2 tsp ghee/clarified butter until they turn slightly brown.  You can use any other nuts of your choice or skip nuts entirely. 
  • Vegans can use coconut oil instead of ghee and coconut milk can be used as an alternative for dairy milk.
  • Grease a flat plate or tray with ghee or coconut oil.
  • Crush the cardamom seeds to a fine powder in a mortar pestle.
Coconut Burfi
  • Wipe a microwave safe big bowl dry.  Add remaining ghee and grease the bowl well.  Add coconut and mix well with a spoon.  Microwave for 2 minutes.  Stir and microwave for another 2 minutes.
  • Now add milk, sugar and cardamom.  Mix and microwave for 2 minutes.  Microwave for another minute or two if the coconut mix is too watery.  If the mix turns too dry, add more milk.
  • Spread the hot Coconut Burfi mix on the greased plate evenly.  Level it with a spoon.  Garnish with fried nuts.  Refrigerate it for about 2 hours.  After cooling, cut out Burfi squares.  Keep Coconut Burfi refrigerated.
  • You can cook this Burfi in a pan on a stove top as well.  Microwave cooking time may vary.  Keep checking after every minute or two to avoid burning. 
Enjoy tasty Coconut Burfi whenever you like.


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