The festive season is here and we are looking to try some delicious yet easy recipes at home! One such quickie is my Instant Coconut Burfi | Coconut Vadi Recipe!! It is fast, hassle-free and so yummy! This recipe needs just 3-4 main ingredients and comes together in just 15 minutes! 🙂 

Most of us are super busy with a mile-long ‘to-do’ list right before Diwali or be it any festival, the last thing we need is some complicated preparation which will need 1-2 hours of our time. I love doing my recipes the traditional way and anyone who’s been here long enough knows that well. But, I also love doing things quickly when I need to be doing a few more things, that’s when my quick and no-fuss Instant Coconut Burfi | Coconut Vadi Recipe is so handy 🙂

Instant Coconut Burfi | Coconut Vadi Recipe

You can make this Instant Coconut Burfi | Coconut Vadi Recipe in just 15-20 minutes using 4 basic ingredients. The cooking and preparation hardly take 2-3 minutes. Things couldn’t get easier than this, it is quick, delicious, and a complete crowd pleaser! I have been making these for years and it always turns out perfect, it’s so festive and pretty too!! You can keep them plain or try some fancy garnishes like I always do!

Instant Coconut Burfi | Coconut Vadi Recipe

The best part of this Instant Coconut Burfi | Coconut Vadi Recipe is that they can be stored for 5-7 days! So they make for an ideal edible gifting idea too during the festive season 🙂 To make them look a little more festive, you add some food color to the burfi mixture or you could cut them in any other shapes using fancy cookie cutters, etc. You could even cut these into smaller pieces and make them look like bite-sized festive treats 🙂

You can also try my
Besan Ladoo
Kaju Katli
Shankarpali
Instant Chakli
Poha Chivda
Instant Doodh Peda

Instant Coconut Burfi | Coconut Vadi Recipe

Let us make some Instant Coconut Burfi | Coconut Vadi Recipe (coconut fudge).

In a heavy-bottomed pan, heat ghee (clarified butter). Once it has melted, add the desiccated coconut. Stir and roast the desiccated coconut on low flame for 4-5 minutes.

The color of the desiccated coconut will turn slightly yellowish. Do not roast on high flame.

Instant Coconut Burfi | Coconut Vadi Recipe Instant Coconut Burfi | Coconut Vadi Recipe

Then add the condensed milk. Mix well and cook for 2-3 minutes. Keep the flame on the lowest point.

Instant Coconut Burfi | Coconut Vadi Recipe

Now add the milk and the cardamom powder. Mix well. Cook for another 2-3 minutes. Turn off the flame.

Pour the mixture into a greased tray. Let the mixture sit for about 2 hours in the refrigerator to set well. You can garnish and slice it once it has completely set.

Instant Coconut Burfi | Coconut Vadi Recipe

You can store these in a stainless steel or glass airtight container for 5-7 days at room temperature. If the climate is very hot and humid, then refrigerate them and let them come to room temperature to soften a bit before serving.

Instant Coconut Burfi | Coconut Vadi Recipe

Instant Coconut Burfi | Coconut Vadi Recipe
Print

Instant Coconut Burfi | Coconut Vadi Recipe

Instant Coconut Burfi | Coconut Vadi Recipe (Coconut Fudge) is fast, hassle-free and so yummy! This recipe needs just 3-4 main ingredients and comes together in just about 15-20 minutes!

Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 1 tsp. ghee clarified butter
  • 2 cups + 2 tsp nariyal burada desiccated coconut
  • 3/4 cup + 1 tbsp condensed milk
  • 4-5 tbsp doodh milk
  • 1/8 tsp elaichi powder cardamom powder

Instructions

  1. In a heavy-bottomed pan, heat ghee (clarified butter). Once it has melted, add the desiccated coconut. Stir and roast the desiccated coconut on low flame for 4-5 minutes.

  2. The color of the desiccated coconut will turn slightly yellowish. Do not roast on high flame.

  3. Then add the condensed milk. Mix well and cook for 2-3 minutes. Keep the flame on the lowest point.

  4. Now add the milk and the cardamom powder. Mix well. Cook for another 2-3 minutes. Turn off the flame.

  5. Pour the mixture into a greased tray. Let the mixture sit for about 2 hours in the refrigerator to set well. You can garnish and slice it once it has completely set.

  6. You can store these in a stainless steel or glass airtight container for 5-7 days at room temperature. If the climate is very hot and humid, then refrigerate them and let them come to room temperature to soften a bit before serving.

Recipe Notes

You can add a few drops of rose water/ essence if you prefer.

Love,
Shreya

Pin it here for later?!
Instant Coconut Burfi | Coconut Vadi Recipe

2 comments on “Instant Coconut Burfi | Coconut Vadi Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *