Easy Coconut Burfi Roll made with desiccated coconut, and milk powder and flavored with saffron and cardamom. This irresistible burfi roll (Indian fudge) recipe is quick and easy to make.

This no-cook coconut burfi roll is ready in under 10 minutes. Made with simple ingredients, these simple and toothsome rolls make one of the finest Indian mithai.

These rolls make a delectable dessert to celebrate festivals such as Raksha Bandhan, Diwali, Holi, or any other special occasion! These gorgeous rolls are candy for both eyes and tongue!

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Ingredients For Coconut Burfi Roll
☛ 2.5 cups desiccated coconut
☛ 1-5 cup milk powder
☛ 1/2 cup sweetened condensed milk
☛ 1/2 teaspoon cardamom powder
☛ 4-5 tablespoons boiled and cooled whole milk
☛ 3 tablespoons chopped nuts
☛ 12-14 crushed saffron strands
☛ A few drops of yellow/orange food color, optional
☛ Crushed pistachios for garnish, optional
☛ Edible silver leaves for garnish, optional

How to make Coconut Burfi Roll
1. Add coconut, milk powder, condensed milk, and cardamom powder to a mixing bowl. Mix with a spatula. Add milk little by little and start kneading it to make a smooth dough. Once it is done, divide the coconut milk mixture into 2 portions. To one portion add chopped nuts and mix until everything is well combined. Add saffron strands to the second mixture and mix. Also add a few drops of saffron or yellow food color, if using. Mix until everything is mixed.
2. Place a sheet of parchment paper on the work surface and grease it using a brush dipped in ghee or melted butter. Place the white coconut and nuts mixture on it and roll it into a log. After the shape it into a long cuboid. Wrap it in the parchment paper and freeze for 5 minutes to set.
3. Meanwhile, place the second portion of the dough on a greased parchment paper. Slightly flatten it with the heel of your palm and then cover it with another parchment paper.
4. Roll the dough to about a 1/4 inch thick sheet. You may trim edges to make a rectangle or keep it like this. Place the previously prepared cuboid on the longer side of the rolled sheet.
5. Start folding the rolled dough while pressing it lightly so that it sticks with the white cuboid. Make sure to seal the edges, and freeze it for about 10 minutes.
6. Once chilled and set, remove the parchment paper. Decorate the top with edible sliver/golden leaves. Spread some crushed pistachios on the parchment paper and roll the cuboid on it and coat it with the pistachios.
7. Trim the ends and cut the cuboid into 1/4 inch slices. I got around 12 burfi rolls from this.
8. Coconut burfi rolls stay fresh for up to one week when stored in an air-tight container in the refrigerator.


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