Chocolate-Dipped Coconut Burfi

This sweet Indian confection of coconut, condensed milk, pistachios, and cardamom is even better with chocolate.


  • 1 cup unsweetened dessicated coconut
  • 3/4 cup condensed milk
  • 3/4 cup whole milk
  • 1 teaspoon ground cardamom
  • 3/4 cup roughly chopped pistachios
  • 2 tablespoons butter, softened
  • Dark chocolate, melted
  • White chocolate, melted


  1. In a medium, heavy-bottomed saucepan, add coconut, condensed milk and milk. Cook on medium-high heat, stirring often, for 25 minutes until mixture thickens considerably and has a fudgy, sticky texture. Remove from heat and stir in cardamom and half the pistachios.
  2. Line a square baking tin with parchment, and grease bottoms and sides with butter. Pour warm coconut mixture into the prepared pan, and press with your hands, greasing with a little butter if necessary, to create one even layer. Sprinkle remaining pistachios over top, and press in gently.
  3. Allow to cool at room temperature until firm. Lift the burfi out of the pan with the aid of the parchment. Cut into 12 even pieces.
  4. Dip one end of the burfi in the dark chocolate and place on a wire cooling rack. Drizzle a little bit of melted white chocolate over the dark to create a nifty design. Allow the chocolate to set, then dig in. Enjoy!