If you love coconut, you’ll adore this sweet treat. Serve it with tea (chai), or pack it into your kid’s lunch box for a wonderful surprise.


  • 4 cups desiccated coconut
  • 14 oz can condensed milk (sweetened)
  • 3 tsp Rose Water
  • 1 tsp ground cardamom
  • 2 tbsp slivered toasted almonds to garnish (optional)
  • Unsalted butter (to grease the pan)



  • Grease a 9×9 inch square pan with unsalted butter.
  • Mix the desiccated coconut, condensed milk, ground cardamom and Rose Water together in a small pot.
  • Stir on medium heat. Keep stirring frequently till the mixture thickens.
  • Remove the mixture from the fire and spread it evenly on the greased pan.
  • Sprinkle the slivered almonds on top, and pat lightly so that they stick to the burfi.
  • Refrigerate for 2 hours.
  • Cut into square pieces and serve.