Learn how to make traditional coconut burfi, also known as thengai burfi in Tamil — a classic South Indian sweet made with just 6 ingredients. This delicious coconut fudge is perfect for festivals, especially Deepavali (Diwali), and delivers authentic flavor with minimal effort.
I’m starting this year’s Deepavali recipes with this traditional thengai (coconut) burfi. The recipe uses very little ghee, and the full flavor comes from the fresh coconut and sugar.
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This method involves preparing a sugar syrup to the soft-ball stage. With a candy thermometer, it’s easy to get the temperature right so your burfi sets perfectly every single time.
Soft-ball stage (Thakkali Padham)
For this coconut burfi, the sugar syrup must reach the soft-ball stage, which is 235 °F (about 112 °C). When you drop a bit of the syrup into a bowl of cold water, you should be able to gather it into a soft, pliable ball. In Tamil, this stage is called thakkali padham (tomato stage).
Using a candy thermometer makes this process foolproof. Start checking after 7–8 minutes of simmering. On medium–low heat (on my stove, that’s a setting of 3), it took me about 13 minutes to reach this stage.
Depending on your stove and pan, the timing may vary, so rely on the temperature or water test for accuracy.
Ingredients required
- Coconut – I used frozen grated coconut, thawed to room temperature. It works beautifully in this recipe, even if purists might disagree. If you have fresh coconut, go for it! Use only the white portion and avoid the brown part.
- Sugar – For 1 cup of coconut, I used ¾ cup of sugar. You can reduce it to ⅔ cup (not less) for a mildly sweet burfi, or increase it to 1 cup for a sweeter version.
- Cardamom – I pulsed 2 green cardamom pods with the coconut to enhance the flavor. If using powder, add it directly to the sugar syrup.
- Water – ½ cup for the sugar syrup.
- Ghee – Only 2 tsp total, making this a light but flavorful sweet.
- Nuts – Any nuts work. I used pistachios for a lovely green contrast. Roast 12–15 pistachios, pulse them, and use 2 tbsp in the recipe.
Check the recipe card below for exact measurements.
Dietary specifications
This coconut burfi is naturally gluten-free. For a vegan coconut burfi, simply use vegan ghee. For a nut-free version, skip the nuts.
Stored in the refrigerator, it stays good for 7 to 10 days in an airtight container.
How to make coconut burfi
- Pulse the grated coconut with cardamom (no water) and set aside.
- Make sugar syrup: In a pan, add ½ cup water and 1 tsp ghee. When small bubbles form, add sugar and melt completely. Bring it to a boil and heat until it reaches 235 °F, the soft-ball stage. Test by dropping a little syrup in water — it should form a soft ball.
- Add coconut: Stir in the ground coconut and remaining 1 tsp ghee. Cook until the moisture is absorbed and the mixture thickens (about 7–8 minutes).
- Set the burfi: Grease a plate or tray with ghee. Sprinkle 1½ tbsp pistachios. Pour the coconut mixture in, tap gently to spread, and sprinkle the remaining pistachios on top.
- Let it cool for 10–15 minutes, then slice with a greased knife. Allow to set for another hour before removing the pieces.
Recipe Notes
- Use any nuts you like.
- Grinding the coconut gives a smoother texture, but it is optional.
- This recipe works well with both fresh and frozen coconut.
VVK Tips
- If the burfi hardens in the fridge overnight, bring it to room temperature or use a warm knife for easy slicing.
- Don’t cut or move the burfi while hot — it can crumble. Wait until it looks matte and is just warm (about 10 min), then cut and let it cool fully for 45–60 min.
- If after 2 hours it isn’t holding shape, return it to the pan, cook a few more minutes until thick, then reset. Or roll it into coconut ladoos — undercooked burfi makes excellent chewy ladoos.
Frequently asked questions
Yes! The soft-ball water test described above works perfectly for gauging syrup consistency.
Yes, but soak it in warm water or milk for 10 minutes first to soften, then proceed as usual.
It keeps well for 7–10 days in the fridge in an airtight container.
Yes. Replace ghee with vegan ghee or coconut oil and skip the nuts if needed.
This easy coconut burfi recipe is perfect for Diwali, Navratri, or any festival. With just 6 ingredients, it gives you authentic flavor and melt-in-the-mouth texture every single time.
More deepavali sweets
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📖 Recipe
Traditional Coconut Burfi (Thengai Burfi) Recipe
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1tsp = 5ml;
- 1 cup grated coconut
- 2 cardamom pods
- ¾ cup sugar
- ½ cup water
- 2 tsp ghee
- 2 tbsp pistachios roasted and pulsed pistachios or nuts of your choice
Instructions
- Pulse the grated coconut with cardamom (no water) and set aside.
- Make sugar syrup: In a pan, add ½ cup water and 1 tsp ghee. When small bubbles form, add sugar and melt completely. Bring it to a boil and heat until it reaches 235 °F, the soft-ball stage. Test by dropping a little syrup in water — it should form a soft ball.
- Add coconut: Stir in the ground coconut and remaining 1 tsp ghee. Cook until the moisture is absorbed and the mixture thickens (about 7–8 minutes).
- Set the burfi: Grease a plate or tray with ghee. Sprinkle 1½ tbsp pistachios. Pour the coconut mixture in, tap gently to spread, and sprinkle the remaining pistachios on top.
- Let it cool for 10–15 minutes, then slice with a greased knife. Allow to set for another hour before removing the pieces.
Video
Notes
- Use any nuts you like.
- Grinding the coconut gives a smoother texture, but it is optional.
- This recipe works well with both fresh and frozen coconut.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
I made this coconut burfi and loved it! Can I use jaggery instead of sugar?
Yes, you can. The timing for soft ball stage might differ but you can very well try it out.