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besan coconut burfi
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5 from 1 vote

Besan coconut burfi

Besan coconut burfi recipe with coconut and ghee. Full video and step by step post. Chickpea flour, coconut, sugar and ghee as main ingredients.
Prep Time10 mins
Cook Time20 mins
Course: Sweets
Cuisine: Indian
Servings: 12 burfi


  • Besan/ Chickpea flour - 1/2 cup
  • Coconut - 1/2 cup grated
  • Sugar - 1 cup
  • Ghee - 1/2 cup


  • Heat a pan with sugar and water just to immerse the sugar (1/2 cup). Continue boiling in medium flame until it reaches one string consistency.
  • Add grated coconut, mix well. Add besan in sprinkled way and stir briskly without any lumps.
  • After stirring for a minute, start adding ghee little by little and mix until it absorbs. Then add next batch, until you finish all the ghee.
  • At one stage, the mixture will froth in sides, then from bottom. And lastly the whole mixture  turns pale, fully frothy.
  • Keep a tray ready, greased with ghee, lined with butter paper (optional). Pour the mixture and keep aside for setting. When the top dries, and feels warm enough to handle, invert and tap gently.
  • Using a sharp mighty knife, cut into desired shapes. I cut into squares.



  • Use besan after sifting as it might have small lumps.
  • Do not pour before the mixture fully turns frothy.
  • You will know you are nearing the stage when you keep stirring in medium flame, some part start changing colour and besan smells fragrant.
  • Do not cook in high flame. Also make sure one string consistency reaches. If you wipe back of the ladle and check between your forefinger and thumb, a string should form. Check video.
  • Do not reduce ghee as it will affect the texture of the burfi.