Flavors of Mumbai

  • Home
  • Recipe Index
  • Breakfast
  • Snacks
  • Main
  • Dessert
  • Vegeterian
  • Budget
  • Glutenfree
  • About Me

Coconut Barfi

June 2, 2020 by maria 2 Comments

Coconut Barfi recipe with step by step photos. Nariyal/Coconut Barfi  is a traditional Indian sweet usually made during Raksha Bandhan festival. The title itself depicts coconut is the core ingredient for this dessert :)…. This is a traditional Indian sweet made across India in various ways. The recipe changes with the region. The taste is soft, delicious, aromatic and quite tempting.

Coconut Barfi

There are many version of making this dessert. Preferably fresh grated coconut is great for this recipe. But if it’s not available you could use desiccated coconut but soak them in hot water for 10 – 15 mins before using. I have used fresh coconut, khoya (evaporated milk solids) , sugar, milk and cardamom powder for this dessert. Some people also use condensed milk so if you don’t have khoya use condensed milk.

I remember I had first tasted nariyal wadis at my friend Tejashrees house when I was a child. They were delicious and I ate them all. Surprisingly we all revive good memories associated with food. My friend’s mom recipe had only sugar syrup, coconut and cardamom powder. But mawa gives a great texture, body and taste to any dessert.

Talking about barfis there are various ways of barfis made in India. For instance kaju barfi, badam barfi, chocolate barfi, anjeer barfi, besan barfi and mango barfi are popular ones.

To make barfis or halwas are easy. But the only challenge to make them is physically being there, stirring and monitoring while they are being cooked. So making them could be quite tiring especially to do all single handedly but it’s worth the effort. If you have kids around then you are blessed as they would be keen to participate in making dessert always.

I have partially colored one part of barfi with orange color. However adding color is optional. Generally don’t prefer colors but thought of using them for this recipe for better presentation. I have topped with some pistachio flakes over them which is optional.

Coconut Barfi Recipe (23)

Learn how to make coconut barfi recipe:

1. Heat ghee in a pan.
Coconut Barfi Recipe (4)
2. Reduce the heat, add fresh grated coconut.
Coconut Barfi Recipe (5)
3. Mix well for a minute.
Coconut Barfi Recipe (6)
4. Now add milk and stir again.
Coconut Barfi Recipe (7)
5. Also, add sugar and mix nicely.
Coconut Barfi Recipe (8)
6. Time to add milk powder now if using.
Coconut Barfi Recipe (10)
7. Allow to cook for 4-5 mins on medium heat until  mixture thickens. Keep stirring in between.
Coconut Barfi Recipe (11)
8. Add saffron strands now if using them.
Coconut Barfi Recipe (12)
9. Sprinkle the cardamom powder and add rose or vetiver water.
Coconut Barfi Recipe (13)
10. Keep stirring the mixture.
Coconut Barfi Recipe (14)
11. Once the mixture reduces to half the size add the khoya to it. You could grate the khoya for the better result.
Coconut Barfi Recipe (15)
12. Mix nicely and keep stirring.
Coconut Barfi Recipe (16)
13. Once the mixture starts leaving oil towards the edges and appears like one lump of mass. That means your mixture is ready. Switch off the gas.
Coconut Barfi Recipe (18)
14. You could divide the mixture into two different pans. Now add the desired color and mix nicely.
Coconut Barfi Recipe (17)
15. Spread them evenly on a greased pan or tray while it’s still hot. First spread one color mixture to the pan then spread other color mixture.
Coconut Barfi Recipe (20)
16. Make their surface smooth with the help of a greased spatula or back of a greased spoon. Allow them to cool and refrigerate them. Once they are cool they would look firm.
Coconut Barfi Recipe (21)
17. Once they are chilled or cold slice  them into squares or diamond shape with the help of a knife. You could also garnish them with silver leaf (wark).
Coconut Barfi Recipe (22)
18. Sprinkle some pistachio flakes over them. Consume them in next 2-3 days and keep in the fridge. This sweet wouldn’t stay long so eat them soon 🙂
Coconut Barfi Recipe (2)
Serve your coconut barfi along with other sweets or savories. 
 Coconut Barfi Recipe (1)
If your are fond of Indian sweets then do check gulab jamuns, rasgullas, besan ladoo, boondi ladoo, dudhi halwa, mango kalakand, nankhatai, patoleo, unniyappam, mohanthal, meethi seviyan and basundi.

Coconut barfi recipe and printable version below:

Coconut Barfi Recipe, How to make Coconut Barfi Recipe | Nariyal Barfi
 
Save Print
Prep time
15 mins
Cook time
12 mins
Total time
27 mins
 
Easy coconut barfi recipe with stepwise instructions.
Author: Maria@flavorsofmumbai.com
Recipe type: Dessert
RecipeCuisine: Indian
Serves: 6-7
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 tbsp ghee (clarified butter)
  • 2 cups fresh grated coconut or desiccated coconut (nariyal)
  • 1 cup dry whole milk fudge (khoya or mava)
  • 2 tbsp milk powder optional
  • 2 cups of milk (dudh)
  • 1 cup sugar (I used organic sugar)
  • 1 tsp cardamom powder or elaichi powder
  • 1 tsp rose water or vetiver water (gulab jal or kewra essence)
  • 5-6 saffron strands (kesar)
  • 2 tbsp pistachio flakes optional
How to make the recipe?
  1. Heat ghee in a pan.
  2. Reduce the heat, Add fresh grated coconut.
  3. Mix well for a minute.
  4. Now add milk and stir again.
  5. Also add sugar and mix nicely.
  6. Time to add milk powder now if using.
  7. Allow to cook for 4-5 mins on medium heat until mixture thickens. Keep stirring in between.
  8. Add saffron strands now if using them.
  9. Sprinkle the cardamom powder and add rose or vetiver water.
  10. Keep stirring the mixture.
  11. Once the mixture reduces to half the size add the khoya to it. You could grate the khoya for better results
  12. Mix nicely and keep stirring.
  13. Once the mixture starts leaving oil towards the edges and appears like one mass. This means your mixture is ready.
  14. You could divide the mixture into two pans and add desired color.
  15. Spread them evenly on a greased pan or tray while it's still hot. First spread one color mixture to the pan then spread other color mixture.
  16. Make their surface smooth with the help of a greased spatula or back of a greased spoon. Allow them to cool and refrigerate them. Once they are cool they would look firm. Now slice into squares or diamond shape with the help of a knife.
  17. Sprinkle some pistachio flakes over them. Consume them in next 2-3 days and keep in the fridge. Serve your coconut barfi along with other sweets or savories.
Notes
1.Adding nuts and saffron are optional.
2.Rose water gives a great aroma but it's optional.
3.Important to keep an eye on the mixture while cooking. If the mixture isn't cooked properly your halwa barfi won't come out properly.
4.If you are using desiccated coconut just ensure you soak them in hot water for 10-15 mins before using.
3.5.3251


Filed Under: Dessert, Festival, Glutenfree, Kid Tagged With: Bachelor Recipes, Easy Sweets - Dessert, Eggless Recipe

Comments

  1. Sindhu says

    August 18, 2015 at 1:49 pm

    awesome!!

    Reply
    • maria says

      August 18, 2015 at 6:42 pm

      Thankyou Sindhu 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

  • Facebook
  • Pinterest
  • Twitter
  • LinkedIn
  • Instagram
Mushroom Tawa Masala (Quick and Simple)

Mushroom Tawa Masala (Quick and Simple)

Corn Tikki or Corn Patties (Step by Step)

Corn Tikki or Corn Patties (Step by Step)

Lauki Paratha (Quick & Healthy)

Lauki Paratha (Quick & Healthy)

Punjabi Prawn Curry (step by step)

Punjabi Prawn Curry (step by step)

Mint Chutney

Mint Chutney

Punjabi Chicken Curry

Punjabi Chicken Curry

Categories

  • Airfryer recipes
  • Beverages
  • Breakfast
  • Budget
  • Cakes
  • Curries
  • Dessert
  • Eggless
  • Fast
  • Festival
  • Fish
  • General
  • Glutenfree
  • Goan
  • Gujarati
  • Icecream
  • Indian Regional Cuisine
  • Italian
  • Kid
  • Low Fat
  • Main
  • Mumbai
  • Non Veg
  • North Indian
  • Paneer
  • Prawn
  • Rice
  • Snacks
  • Soup
  • South Indian
  • vegan
  • Vegeterian
  • World Cuisine


© 2023 All content including images and text are copyrighted · Flavors of Mumbai ·