Recipe Picture


Recipe Picture

Recipe Picture

Recipe Picture

Coconut Burfi and Laddoos, A Quick Condensed Milk Method
Narial Barfi aur Laddoo

Mamta Gupta

Picture 1: Coconut Burfi-inner circle, Kalakand-outside circle. Picture 2: Step 10, Picture 3: coconut and milk cooking. Picture 4: ready to plate.

The word Laddoo in Hindi means something between a ball and a round. This is a quick and easy sweet to make, takes literally minutes. Makes approximately 20 squares of 4 cm. each. You can also make ladoos (sweet coconut balls) using this recipe.

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250 gm. packet of desiccated coconut
1 1/2 cup fresh milk
10-12 green pistachios, blanched
5-6 almonds, blanched (optional)
425 gm. sweetened condensed milk tin
A few strands of saffron soaked in warm water/milk
A few drops of yellow colour (optional). If using powder, dissolve in 1 tsp. of cool milk
1/4-1/2 tsp. green cardamom seeds, crushed (optional)
A Swiss Roll tray
1/2 tsp. ghee or butter for greasing the tray


1.Place desiccated coconut in a bowl and soak in 1 1/2 cup of milk, just enough to soak, not leaving any loose liquid in the bowl. Cook in microwave on full for 1 1/2-2 minutes. If you don't have a microwave, leave aside for a couple of hours. This just softens up the dry coconut.
2.Soak pistachios and almonds in a cup of hot water and leave aside for and hour or two, for the skin to soften. Peel and shred/chop finely. A garlic slicer is very good for making almond/pistachio slivers.
3.Grease a flat tray, like a Swiss Roll tray, with a thin film of butter or ghee and keep aside.
4.Heat a wok or karahi and put the condensed milk in it, along with the food colour. Mix.
5.Heat gently for a few minutes, until condensed milk 'melts' a bit.
6.Add coconut and stir fry continuously, on medium heat, until the whole lump begins to come off the sides of the wok, approximately 10 minutes. Do not make it too stiff, otherwise your burfi will not be soft and will taste like chewy toffee.
7.Turn the heat off and transfer the mix to the tray. Spread it out evenly using a flat palette knife. If you are an experienced cook, with asbestos hands like mine, you can do this with the flat of your wetted fingers. Make sure that the surface is even and the margins are straight.
8.Sprinkle pistachios, cardamoms and almonds. Press them gently into the surface.
9.Leave to cool for an hour.
10.Slice into squares or diamond shapes. Any left-over corner pieces can be moulded into small balls or laddoos. Store in an airtight box in the fridge.
11.Serve with tea and coffee or after meals.


You can omit the nuts and cardamoms if you like.
If you want to make Laddoos (balls), and not burfies (diamond squares), simply allow the solids to cool a little after step 6, until they are hand warm. Then shape 1 tablespoon at a time, into balls by rolling between palms and fingers of both hands.

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