Ingredients

  • Yields 24 servings
  • 100 g burnt butter

  • 200 g desiccated fresh coconut/dry coconut

  • 25 g swerve

  • 200 g cream

  • ½ tsp salt

Coconut Almond Burfi
Recipe Courtesy of
Janti Brasali

Coconut Almond Burfi

A sweet Indian fudge-like treat that simply melts in your mouth, Burfi is typically made with milk and sugar, which are both high in carbs. Here, I’ve made a keto-friendly version that is low carb and gluten free by using almonds and coconut, which create similar textures and flavors to the original. Now, you can enjoy these addictive sweets guilt-free!
  • Easy
  • 5 min
  • 60 min
  • 15 min
  • 2 steps
  • 5 Ingredients
  • Easy
  • 2 steps
  • 5 Ingredients
  • 5 min
  • 60 min
  • 15 min

Instructions

  1. Burnt Butter

    • In a large saucepan, heat up 150g of butter over medium high heat (or more as some of the butter will evaporate and you can store the burnt butter for future use).
    • Stir or swirl the saucepan continuously.
    • Bubbles will appear, but they will subside over time.
    • Once the burnt butter is ready, it will be golden brown in color, and have a nutty aroma.
    • Pour the burnt butter into a jar or bowl and set aside.
    • Store in an airtight container in the chiller or ambient.


  2. Make burfi

    • In a large saucepan, heat up the burnt butter and coconut, and cook until the coconut is brown and fragrant.
    • Add swerve, salt, and almonds. Stir well until everything is well combined.
    • Add cream and mix well.
    • Transfer the mixture to a flat pan lined with parchment paper and flatten it out into a 2-3cm thick rectangle. Make sure the mixture is packed tightly to avoid a crumbly burfi.
    • Press whole almonds about 5cm apart into the burfi. Plan the almonds in a way that they will be in the center when you cut them.
    • Let it cool in the chiller for 2 hours or overnight.
    Make burfi


Plate and Serve!

Cut the burfi into small rectangles to serve.

Plate and Serve!

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Ingredients
  • Yields 24 servings
  • 100 g burnt butter

  • 200 g desiccated fresh coconut/dry coconut

  • 25 g swerve

  • 200 g cream

  • ½ tsp salt

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