Desiccated coconut, Sugar, Dried apricots, Ghee.


  1. Cut dried apricots into long thin strips (1/2 cup).
  2. Grease a large plate with ghee/butter or line a cake tin with parchment paper.
  3. Take a small bowl with a flat bottom. Grease the flat side of the bowl and keep aside.
  4. In a big wok, add 1.5 cups of sugar and 3 tbsp of water.
  5. Allow the sugar to melt fully and cook on low heat till it thickens and comes to an almost one thread consistency.
  6. Add 2 cups of desiccated coconut and mix well.
  7. Add 2 tsp of ghee*.
  8. The whole mixture will start to come together like a ball and leave the sides of a pan.
  9. Quickly add the apricots and mix well.
  10. Take the mixture off the heat and quickly transfer to the greased plate or the lined cake tin.
  11. With the greased side of the bowl, work quickly to flatten the burfi mixture to the desired thickness.
  12. Allow to cool for 5 minutes.
  13. Grease a knife with ghee and cut the burfi into pieces.
  14. Enjoy warm or at room temperature! If there are left overs, store in an airtight container.

Notes to the chef:

* Vegans can substitute ghee for vegan butter

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