Coconut Burfi/Kashata

Servings : Makes 12 bars

If you like coconut, then this exotic sweet dish is just the one to try!


  • 2 1/2 cups freshly grated coconut (take care not to grate the dark bits, just the pure white part for best and cleanest results)
  • 1 1/2 cups sugar
  • pinch of elchi/cardamom powder
  • 1 cup water
  • 1 tsp. butter or ghee (optional)


If you want them colored, just add a tiny bit of color to your sugar/water mixture

In a heavy pot, pour the sugar and water and bring to a boil until the syrup is of 2 thread consistency. Then add the coconut, cardamom and butter. Cook it down stirring often to avoid it sticking until it is about half the original amount and sort of clumps together.

Pour out into a greased pan and pat it down with a flat buttered spoon. Let it cool SLIGHTLY then immediately cut into it and divide into squares. I make 12 squares out of this amount. Let them cool completely then gently turn them out and store in an airtight container. Thoroughly enjoyable treats! Leftoveres can be converted into delicious home-made Bounty Bars!

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