Easy Coconut Burfi Recipe (Vegan)
Learn how to make vegan coconut burfi, a classic Indian sweet that is perfect for any occasion. The easy-to-follow recipe and enjoy the delicious taste of nariyal barfi, or thengai burfi.
Servings: 20 pieces
Calories: 201kcal
Equipment
Ingredients
- 3 cups grated coconut (frozen)
- 2 cups sugar
- ½ cup cashews
- ½ cup oatmilk
- 4 green cardamoms powdered
- 1 tablespoon vegan ghee or avocado oil
Instructions
- Blend the grated coconuts, cashews, and oat milk in a blender until it forms a medium-coarse paste.3 cups grated coconut, ½ cup cashews, ½ cup oatmilk
- Heat a non-stick pan over medium heat and add a tablespoon ghee, blended coconut mixture, and sugar.1 tablespoon vegan ghee, 2 cups sugar
- Add cardamom powder and continue to mix well until all the sugar dissolves and the moisture is absorbed to get a thick consistency.4 green cardamoms
- When making burfi, it's important to stir the mixture continuously over a low flame to prevent it from sticking to the bottom of the pan.
- Once the mixture starts to come away from the sides of the pan without sticking and forms a foam when stirred, it's ready. (It takes almost 20 -25 minutes)
- When stirred, the mixture will roll into a ball, and that's the indication to switch off the flame. This is an important step, as overcooking will cause the mixture to turn into a powder.
- After removing the mixture from the flame, pour it into a greased plate or greased pan and allow it to cool.
- Once cooled, use a knife to cut the coconut burfi into diamond-shaped or square pieces.
- Wait until the mixture is completely cooled before taking the pieces out.
- Store them in an airtight container and enjoy the delicious and vegan-friendly coconut burfi anytime!
Notes
- Use fresh grated coconut if possible, as it gives a better taste and texture.
- If you don't have access to vegan ghee, you can use avocado oil or any other plant-based oil instead.
- Adding cashews is optional but adds a nice flavor to the burfi.
- Be sure to continuously stir the mixture while cooking on low heat to prevent sticking and burning.
- Allow the burfi to cool completely before taking it out of the tray to get clean and neat pieces.
- Always grease the tray before pouring the mixture to avoid sticking. Or use parchment paper instead for easy removal.
Nutrition
Calories: 201kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 95mg | Fiber: 2g | Sugar: 21g | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 1mg