11 Oven-Baked Indian Sweets Secrets Revealed

7. Use the oven to dry and set coconut burfi with an even golden crust

Coconut burfi is often cooked down until it binds, then set on a tray. For large batches, let an oven do the even drying work. Mix desiccated coconut with condensed milk or a jaggery-sugar syrup as your binder, spread it into a lined pan, and bake at a low temperature—around 300–325°F (150–160°C)—until the mixture firms and the top develops a gentle golden tone. Brushing the surface with a little ghee before the final minutes of baking gives it a glossy finish and richer aroma. If you prefer jaggery, melt it gently before mixing and be mindful of its faster browning. After baking, press the surface with a spatula for a smooth finish, let cool, and cut into squares. The oven gives consistent set and color, which is especially useful when making many trays for festival sharing.