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.
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.
Learn how to make coconut barfi recipe:
Coconut barfi recipe and printable version below:
- 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
- Heat ghee in a pan.
- Reduce the heat, Add fresh grated coconut.
- Mix well for a minute.
- Now add milk and stir again.
- Also add sugar and mix nicely.
- Time to add milk powder now if using.
- Allow to cook for 4-5 mins on medium heat until mixture thickens. Keep stirring in between.
- Add saffron strands now if using them.
- Sprinkle the cardamom powder and add rose or vetiver water.
- Keep stirring the mixture.
- Once the mixture reduces to half the size add the khoya to it. You could grate the khoya for better results
- Mix nicely and keep stirring.
- Once the mixture starts leaving oil towards the edges and appears like one mass. This means your mixture is ready.
- You could divide the mixture into two pans and add desired color.
- 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.
- 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.
- 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.
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.
Thankyou Sindhu 🙂