Besan., gram flour with ghee a heavenly combination. - Mysore pak, boondi, besan laddu, and the list goes on. You feel guily ? Let us try to reduce the ghee load and hybridize mysore pak and coconut burfi. Result a yummy burfi prepared with gram flour, milk , coconut and sugar. This chewy burfi stays tastes great and stays without refrigeration for at least 10 days. A good option for New year parties/pot luck.
  • Ease - moderate - Skill oriented
  • Time - preparation - 10 min
  • Cooking time - 45 min
  • Makes - 70 - 75 pieces (2 inch x 2 inch x 1/4 inch)
  • Gram flour - 1 cup
  • Grated coconut - 2 cups
  • Sugar - 2 cups
  • Ghee - 1 cup
  • Milk - 1 cup
  • Condensed milk -1
  • Cardamom powder - 1/2 spoon
  • Dry fruits - your choice finely chopped - 1/2 cup
  • In a thick bottomed wok mix all the ingredients except cardamom
  • Grease a 10-12 dia steel plate with ghee and keep aside
  • Heat on low flame with constant stirring
  • Observe for sticky consistency, add cardamom powder
  • Once the entire bulk starts leaving the sides of the wok pour the entire bulk into the greased plate, spread evenly with the back of a greased spoon
  • Cut into desired shape and size using a knife when still warm
  • Remove burfis after they completely cool down and store in a air tight container.

  • Constant stirring is the key for even consistency/ chances of burning are high if you donot keep stirring
  • About end point ghee will start separating from the hot burfi, beyond this point burfi will become hard.
  • hot burfi will be soft, firmness can be felt only after burfi cools down.


  1. Try this burfi, this has richness of milk, stays without refrigeration for 10 days - good choice for distribution for children for Navarathri golu / Deepavali


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