Coconut Burfi Roll

Easy Coconut Burfi Roll  (Indian fudge) made with desiccated coconut, and milk powder and flavored with saffron and cardamom.

Recipe Source Link:https://www.mygingergarlickitchen.com/coconut-burfi-roll/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Coconut Burfi Roll

• 2.5 cups desiccated coconut
• 1-5 cups milk powder
• 1/2 cup sweetened condensed milk
• 1/2 teaspoon cardamom powder
• 4-5 tablespoons boiled and cooled whole milk
• 3 tablespoons chopped nuts
• 12-14 crushed saffron strands
• A few drops of yellow/orange food color, optional
• Crushed pistachios for garnish, optional
• Edible silver leaves for garnish, optional

RECIPE INSTRUCTIONS

» For making Coconut Burfi Roll

1. Add coconut, milk powder, condensed milk, and cardamom powder to a mixing bowl. Mix with a spatula. Add milk little by little and start kneading it to make a smooth dough.
2. Once it is done, divide the coconut milk mixture into 2 portions. To one portion add chopped nuts and mix until everything is well combined.
3. Add saffron strands to the second mixture and mix. Also add a few drops of saffron or yellow food color, if using. Mix until everything is mixed.
4. Place a sheet of parchment paper on the work surface and grease it using a brush dipped in ghee or melted butter. Place the white coconut and nuts mixture on it and roll it into a log. After the shape it into a long cuboid. Wrap it in the parchment paper and freeze for 5 minutes to set.
5. Meanwhile, place the second portion of the dough on greased parchment paper. Slightly flatten it with the heel of your palm and then cover it with another parchment paper.Roll the dough to about a 1/4 inch thick sheet. You may trim edges to make a rectangle or keep it like this. Place the previously prepared cuboid on the longer side of the rolled sheet.
6. Start folding the rolled dough while pressing it lightly so that it sticks with the white cuboid. Make sure to seal the edges, and freeze it for about 10 minutes.
7. Once chilled and set, remove the parchment paper. Decorate the top with edible sliver/golden leaves. Spread some crushed pistachios on the parchment paper and roll the cuboid on it and coat it with the pistachios.
8. Trim the ends and cut the cuboid into 1/4 inch slices. I got around 12 burfi rolls from this. Coconut burfi rolls stay fresh for up to one week when stored in an air-tight container in the refrigerator.

RECIPE NOTES

1. Milk - Since this is a no-cook recipe, you need the boiled and cooled milk to avoid the raw taste of milk.
2. If the mixture seems dry after adding 3 tablespoons of milk, then add extra 1-2 tablespoons of milk and cook until you get a smooth mixture.
3. Garnish - I have garnished coconut burfi rolls with edible silver leaves (vark). If you don?t use silver leaves, then you can omit the decoration part.