Recipe: Pistachio Coconut Cardamom Burfi

by lilla on April 2, 2010

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Yay! I finally got around to jotting down the recipe for my cardamom pistachio burfi. Thing is each time I’ve made it, I haven’t written down the recipe, so I’m kind of going off of memory. But the good thing is that with these ingredients, you truly can’t go wrong. Any combination will taste great and it can be tweaked to your desired sweetness or cardamom-yness as you make it.

The secret ingredient is the coconut cream. It has just the right sweetness and consistency when chilled to make a fab burfi treat. And to help you get started, check out my Coconut Cream Giveaway for a chance to win a whooping 32oz jar of the best organic coconut cream concentrate ever!

Raw Cardamom Pistachio Burfi

"Raw Cardamom Pistachio Burfi"

"Raw Cardamom Pistachio Burfi"

  • 1/2 cup coconut cream
  • 3-4 tablespoons chopped pistachio
  • Pinch of vanilla powder
  • 1/2 teaspoon ground cardamom
  • 1/8 cup honey
  • ½ teaspoon stevia (optional)
  1. Warm coconut cream in a bain marie (a bowl placed within a bowl of hot water) or gently in a double-boiler until it softens enough to stir.
  2. Mix in honey, cardamom and vanilla. Taste & adjust to desired sweetness – add stevia if desired.
  3. Stir in pistachio pieces.
  4. Press “dough” into a flexible plastic container or mold. Choose container(s) that will fit “dough” to 1″ thickness.
  5. Place in fridge to solidify (or freezer if you can’t wait!)
  6. Remove from fridge & flex container to release block of burfi.
  7. Score triangles and break into pieces. Enjoy!
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  • Sean McVey

    OMG this looks ridic! Thanks so much for combining my favorite foods into this recipe!

  • Kali Lilla

    My pleasure! LMK if you make some. :)

  • Mindy

    Oops. I know my eyes are not as sharp as they used to be, but I don't see the cardamom in the recipe. Do you recall about how much you used? Was it in powder form, or did you start with the pods and grind fresh? Looks like a great dessert. Thanks!

  • glutenfreeeasily

    Those bars looks absolutely incredible! What a great breakfast they'd make for me this morning. ;-)


  • Kali Lilla

    ONG – you're right! It was powder about a 1/2 teaspoon. Thanks for catching that Mindy!

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  • raw so'cal gal

    hi – when you say “coconut cream” are you referring to coconut butter, such as artisan makes? or is it raw coconut that is creamed in the vitamix? if so, which kind of coconut – thai, or regular brown coconut? thanks:) also, is the red stuff saffron? i don't see anything red in the ingredient list. thanks:) can't wait to try it!

  • Kali Lilla

    I use the coconut cream from Tropical Traditions. I believe it's similar to
    Artisan – whole coconut blended together.
    The red bits are just part of the pistachio nuts. Enjoy!

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