Coconut Barfi Nariyal Burfi My Food Story

on Aug 25, 2022, Updated Sep 23, 2024 If you are looking for sweets to make for the upcoming festive season, then you have got to try this coconut barfi this coconut barfi! It has the same authentic halwai-style flavor and texture, and only requires 5-6 ingredients, all of which are easily available! Sometimes, the struggle with these homemade recipes is that they end up not lasting as long as their store-made counterparts. These barfis however, last 7-10 days if stored in an airtight container and even longer if they are refrigerated.

Coconut Barfi Ingredients Overview

Desiccated coconut – For the signature coconut flavour. I prefer using desiccated coconut but this recipe also works with fresh grated coconut. Roast the freshly grated coconut on a low flame for a few minutes before using. Milk – I recommend using whole/full cream/full fat milk for this recipe for that rich halwai-style taste. Cream – Adds to the richness, keeps these barfi’s soft and moist. Sugar – For sweetness. You can use condensed milk as an alternative to using milk and sugar together, but I find that this recipe is best for holding together that barfi shape and staying fresh for longer. Cardamom Powder – Just a pinch for flavour and fragrance. Chopped Pista – To garnish, but I love the crunch they add to the soft barfis and another layer of flavour once again. Silver Foil – This is purely for the aesthetics but makes these barfis look super authentic.

How to make Coconut Barfi

Here’s a quick step by step showing you how to make coconut barfi at home:

In a kadhai or thick bottomed pan, add milk, cream and sugar and heat on low. Keep stirring till the sugar dissolves completely.
Add the desiccated coconut and mix well. Keep stirring occasionally and cook this mixture for approx 20-22 minutes till it thickens and starts to come together into a thick, moist ball.
The mixture is ready when it starts to leave the sides of the pan. Add the cardamom powder and mix well.
Grease a 8X8 baking tin or tray with parchment paper. If you don’t have parchment paper, grease it well with ghee or oil. This helps ensure the barfi comes out without sticking. Transfer the barfi mixture to the prepared tin or baking sheet.
Use a spatula to even out the top and press it down well so that its tightly packed. Set aside to cool for an hour or two. You can also refrigerate it for an hour, but this sets just as well at room temperature.
Using the sides of the parchment, lift out the set barfi sheet.
If using the silver leaves as garnish, transfer them onto the barfi without touching them (watch the video to see how). Sprinkle with chopped pistachios.
Cut the barfi into squares and serve or store!

Richa’s Top Tips

You can replace desiccated coconut with fresh coconut if that’s more easily available to you. However fresh coconut contains more moisture than desiccated coconut, so you’ll have to roast it for a few minutes which will slightly increase the cooking time. Do not over the coconut and milk mixture as that will harden the barfi and make it really dry. Always cook every step of this barfi on a flame to prevent it from burning and/or changing color.

If you haven’t tried making Indian sweets at home, let me tell you: there’s just such a good feeling you get knowing your mithai is all homemade. Ever since I started making sweets at home, I’ve kept the tradition of making them each year – it just makes the festive season feel a lot more special. You need to add this coconut barfi recipe to your to-try list! It’s sooo yum and looks the part too, not to mention being so easy to prepare.