Coconut Burfi
TOTAL TIME (MIN)
90
SERVINGS
Yield 12
Ingredients
- 1 Tbsp
ghee or butter
- 1 cup
- 1 tsp
ground cinnamon
- 4 cups
shredded or desiccated coconut
- 1 can
sweetened condensed milk (300ml)
- 1 ¼ cup
coconut milk powder or milk powder
- ¼ cup
coconut milk or milk
- ⅛ tsp
cardamom powder (optional)
- ⅓ cup
chopped cashews
- ⅓ cup
chopped pistachio
Directions
1. To make the topping, melt the ghee/butter in a large microwave safe bowl and stir in the ground cinnamon. Add the Kellogg’s Corn FlakesⓇ cereal and toss to coat evenly. Spread evenly on a parchment lined baking sheet and set aside.
2. Add the coconut, condensed milk, milk powder, and coconut milk to a saucepan over medium heat. Cook for 5-8 minutes, stirring constantly until the mixture thickens. Add the cardamom powder if using and stir to combine.
3. Transfer the mixture to a well greased or parchment lined 9x9 pan and press firmly into an even layer.
4. Sprinkle Kellogg’s Corn FlakesⓇ cereal topping and chopped nuts over the top and press lightly. Cover and refrigerate for at least 1 hour until set before cutting into squares.
Nutrition Facts
Makes 12 Servings | Amount Per Serving |
Calories | 395 kcal |
Fat | 26 g |
Carbs | 37 g |
Protein | 6 g |
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® cereal products. Results with other products may vary.
