Coconut Burfi Nariyal Ki Barfi

More on Coconut Burfi

Burfi is a popular treat that’s enjoyed as a sweet anytime snack and shared during Indian festivals. A barfi itself is simply a type of soft fudge, and can be made with nearly endless other ingredients to create a wide range of flavors. Coconut Burfi is by far my favorite kind of barfi. There is just the right balance between the super sweet condensed milk and the not-quite-so-sweet coconut. Plus, the shredded texture of the coconut is divine when combined with the rich creaminess of the fudge! These have become our new go-to sweet treat recipe for Raksha Bandhan and other festive holidays. We usually make Rice Kheer or Vermicelli Kheer, and now barfi is definitely on our annual must-make list. After trying and testing several versions, I’ve perfected this coconut burfi recipe so that it’s wonderfully easy to make anytime you are craving something that is sweet, nutty, decadent and delicious. And just as the flavors of barfi can be tweaked however you like, you also can use whatever type of coconut you have available: Fresh or desiccated (a.k.a dry coconut flakes) both work well. Keep reading for the full Coconut Burfi or Nariyal ki Barfi recipe that my family loves, with my tried-and-true tips to prepare as a nearly foolproof fudge! (And pssst – you can also make ladoo with the same mixture as is used in the recipe!)

How to Make Coconut Burfi

Prepare Coconut

1. First soak dry desiccated coconut in milk to get a soft texture without altering the flavor. To do this, add ¾ cup warm milk (not hot) to a bowl. Then add 1 heaped cup unsweetened desiccated coconut to the warm milk. Stir well and cover for an hour. Note: The desiccated coconut has to be finer textured. You can also use the semi-coarse variety of coconut powder. If the shredded coconut is long or thick, powder it in a mixer-grinder until you get a semi-fine texture like that of suji or rava (cream of wheat). Tip: If using fresh coconut, then there’s no need to soak. Simply grate the coconut meat and move on to step 2. You will need about ¾ cup of fresh grated coconut.
2. When ready to make the burfi, heat 1 tablespoon ghee in a pan.
3. Add the all of the milk soaked coconut and stir to combine with the ghee. Sauté for 2 to 3 minutes on low heat.
4. Now pour in ¾ cup of sweetened condensed milk.
5. Stir and mix thoroughly.
6. If you want a really sweet burfi, stir in 1 tablespoon of sugar. This is optional.
7. Then add ½ teaspoon of green cardamom powder (3 to 4 green cardamoms, crushed to powder in a mortar-pestle).
8. Stir often and continue to cook the mixture.
9. The mixture will reduce, thicken and lose its moisture. Continue to stir, so that the mixture does not stick to the bottom of the pan. 10. Continue to cook and stir until you see ghee releasing from the sides and the mixture starts coming together in the pan. This will take about 20 to 25 minutes on low heat. The time will vary depending on the type of pan, its thickness and the stovetop flame intensity.

Set Coconut Barfi

11. Now add the coconut burfi mixture in a greased plate or tray. Here I used a baking pan and managed to get more than half of the pan covered with the coconut burfi. Spread it evenly with a spatula keeping ½ to 1 inch of height. To grease the tray or plate, use ghee or lightly brush with a neutral tasting oil.
12. You can sprinkle a pinch of crushed or powdered saffron on top of the burfi. You can also top the coconut barfi with 8 to 10 halved or chopped cashews or raisins.
13. Once the coconut burfi has cooled completely at room temperature, then slice it into squares or diamond shapes.
14. Serve Coconut Burfi or Nariyal ki Barfi. They can also be refrigerated and they stay good for 1 to 2 days in the fridge. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Kaju Katli Recipe | How to make Kaju Barfi Mysore Pak Recipe 7 Cups Sweet | Easy 7 Cup Burfi | 7 Cup Cake Besan Ki Barfi | Besan Barfi Recipe This Coconut Burfi recipe post from the blog archives first published in August 2014 has been republished and updated on 28 July 2022.

title: “Coconut Burfi Nariyal Ki Barfi " ShowToc: true date: “2024-10-25” author: “Pauline Day”

More on Coconut Burfi

Burfi is a popular treat that’s enjoyed as a sweet anytime snack and shared during Indian festivals. A barfi itself is simply a type of soft fudge, and can be made with nearly endless other ingredients to create a wide range of flavors. Coconut Burfi is by far my favorite kind of barfi. There is just the right balance between the super sweet condensed milk and the not-quite-so-sweet coconut. Plus, the shredded texture of the coconut is divine when combined with the rich creaminess of the fudge! These have become our new go-to sweet treat recipe for Raksha Bandhan and other festive holidays. We usually make Rice Kheer or Vermicelli Kheer, and now barfi is definitely on our annual must-make list. After trying and testing several versions, I’ve perfected this coconut burfi recipe so that it’s wonderfully easy to make anytime you are craving something that is sweet, nutty, decadent and delicious. And just as the flavors of barfi can be tweaked however you like, you also can use whatever type of coconut you have available: Fresh or desiccated (a.k.a dry coconut flakes) both work well. Keep reading for the full Coconut Burfi or Nariyal ki Barfi recipe that my family loves, with my tried-and-true tips to prepare as a nearly foolproof fudge! (And pssst – you can also make ladoo with the same mixture as is used in the recipe!)

How to Make Coconut Burfi

Prepare Coconut

1. First soak dry desiccated coconut in milk to get a soft texture without altering the flavor. To do this, add ¾ cup warm milk (not hot) to a bowl. Then add 1 heaped cup unsweetened desiccated coconut to the warm milk. Stir well and cover for an hour. Note: The desiccated coconut has to be finer textured. You can also use the semi-coarse variety of coconut powder. If the shredded coconut is long or thick, powder it in a mixer-grinder until you get a semi-fine texture like that of suji or rava (cream of wheat). Tip: If using fresh coconut, then there’s no need to soak. Simply grate the coconut meat and move on to step 2. You will need about ¾ cup of fresh grated coconut.
2. When ready to make the burfi, heat 1 tablespoon ghee in a pan.
3. Add the all of the milk soaked coconut and stir to combine with the ghee. Sauté for 2 to 3 minutes on low heat.
4. Now pour in ¾ cup of sweetened condensed milk.
5. Stir and mix thoroughly.
6. If you want a really sweet burfi, stir in 1 tablespoon of sugar. This is optional.
7. Then add ½ teaspoon of green cardamom powder (3 to 4 green cardamoms, crushed to powder in a mortar-pestle).
8. Stir often and continue to cook the mixture.
9. The mixture will reduce, thicken and lose its moisture. Continue to stir, so that the mixture does not stick to the bottom of the pan. 10. Continue to cook and stir until you see ghee releasing from the sides and the mixture starts coming together in the pan. This will take about 20 to 25 minutes on low heat. The time will vary depending on the type of pan, its thickness and the stovetop flame intensity.

Set Coconut Barfi

11. Now add the coconut burfi mixture in a greased plate or tray. Here I used a baking pan and managed to get more than half of the pan covered with the coconut burfi. Spread it evenly with a spatula keeping ½ to 1 inch of height. To grease the tray or plate, use ghee or lightly brush with a neutral tasting oil.
12. You can sprinkle a pinch of crushed or powdered saffron on top of the burfi. You can also top the coconut barfi with 8 to 10 halved or chopped cashews or raisins.
13. Once the coconut burfi has cooled completely at room temperature, then slice it into squares or diamond shapes.
14. Serve Coconut Burfi or Nariyal ki Barfi. They can also be refrigerated and they stay good for 1 to 2 days in the fridge. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Kaju Katli Recipe | How to make Kaju Barfi Mysore Pak Recipe 7 Cups Sweet | Easy 7 Cup Burfi | 7 Cup Cake Besan Ki Barfi | Besan Barfi Recipe This Coconut Burfi recipe post from the blog archives first published in August 2014 has been republished and updated on 28 July 2022.