The Story of Vegan Coconut Burfi

Festival season is approaching, and I found myself reminiscing about the sweet treats from my childhood—especially the coconut burfi my mother used to make with milk and desiccated coconut. She used sugar to sweeten it, and this coconut burfi was a favorite of everyone in the house. Over the years, I experimented with various versions, using khoya/mawa, condensed milk, and other ingredients.

Since settling in Bangalore in 2009, I have often come across similar burfis at Bhommi Santhe, an event held at my son’s school. This rekindled my desire to try a vegan version. I consulted some of my South Indian friends, who assured me it was quite simple—a mix of jaggery and coconut. Inspired by their insights, I decided to give it a go.

Yesterday, I set out to recreate the magic, making nearly 60 to 70 pieces of vegan coconut burfi.

I started by heating a pan of water, patiently watching as the jaggery melted into a golden syrup, stirring it gently to ensure there were no lumps. The sweetness filled the air, reminding me of festive gatherings at home.

Next, I added dry desiccated coconut to the pan, stirring it carefully so each flake was coated with the rich, caramel-like jaggery. As the mixture roasted, a nutty aroma filled my kitchen, wrapping me in nostalgia. A pinch of cardamom powder followed, adding just the right amount of warmth and fragrance.

With the mixture ready, I quickly greased a tray with a touch of vegan-friendly ghee and poured the burfi mixture onto it. Using my palms, I pressed it down evenly, ensuring a smooth surface. I smiled as I recalled how my mother used to do the same, humming an old tune while perfecting each batch.

After letting it rest for a few minutes, I carefully cut the burfi into neat squares. To set them perfectly, I placed the tray in the fridge for a short while. Finally, I stored the delicate coconut delights in an airtight container, knowing they would stay fresh for up to a week—if they lasted that long!

As I took my first bite, the flavors melted on my tongue, bringing back cherished memories. Vegan or not, the essence of love and tradition remained unchanged.

Vegan Coconut Burfi Recipe

Preparation Time: 10 minutes
Cooking Time: 20 minutesVegan Coconut Burfi

Ingredients:

  • Dry Desiccated Coconut: 4 cups
  • Jaggery Powder: 2.5 cups
  • Flax Seeds Powder: 2 tbsp
  • Cardamom Powder: 1/4 tsp
  • Ghee (for greasing, use vegan-friendly option if needed)
  • Water: 1 glass / 200 ml

Method:

  1. Heat water in a pan. Add jaggery to it. Once it starts melting, mix it properly to remove any lumps.
  2. Add coconut to the mixture and stir well. Roast it for another 5 minutes until all the water evaporates, then add cardamom powder and Flax seeds powder.
  3. Grease a tray or plate with ghee. Pour the mixture onto it and spread evenly. Use your palm to smoothen the surface. Leave it to set for 10-15 minutes.
  4. Use a sharp knife to cut the burfis into squares. Place the plate in the fridge for 15-20 minutes.
  5. Store the burfis in an airtight container in the fridge. They will stay fresh for 5-7 days.

Enjoy your homemade Vegan Coconut Burfi!