Kesar Mawa Coconut Burfi


This is melt in mouth, soft and delicious burfi made with fresh grated coconut, saffron, khoya( evaporated milk solids), ghee( clarified butter), milk, cardamom powder and sugar ready in 30 minutes.


When we talk about festivals, burfi become the quintessential sweets. I made these for this Ganesh Chaturthi, then repeated whenever I had to make a large batch of 50 or more, because it so damn easy to make.



  • 200gm mawa /khoya/ milk solid
  • 1cup fresh grated coconut
  • 2-3 tbsp ghee
  • Around 3/4 cup sugar
  • 1/4 cup chopped mixed nuts
  • A pinch of saffron
  • 1 Tsp of cardamom powder


  1. Soak the saffron in a small bowl of warm milk
  2. Heat the ghee in a wide pan or kadai( Indian wok) cook grated coconut for a few minutes around 3- 5 minutes. Do not make it brown
  3. Then add the sugar and keep stirring for another 2-3 minutes.
  4. Add the grated or crumbled mawa.
  5. Add the chopped mixed nuts and cardamom powder and mix well until well combined
  6. Keep stirring until the coconut and mawa mixture releases it oil
  7. Once you get the desired consistency, take out half of the coconut – mawa mixture and transfer into a greased tray or thali and spread it evenly.
  8. Add the saffron milk to remaining mixture and give it a good mix until you get a pale yellowish hue.
  9. Transfer this yellow coconut mawa mixture on top of the plain coconut mawa mixture which you had spread on the greased thali. Now spread it evenly with the help of a flat surfaced bottom of a bowl.
  10. Garnish with dried fruits

NOTE: You can use yellow food color and saffron essence if you do not have saffron

One should consume the sweets made with milk products within 3 day if kept in room temperature.


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