Coconut Barfi Recipe, How to make Coconut Barfi Recipe | Nariyal Barfi
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Recipe type: Dessert
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-7
 
Easy coconut barfi recipe with stepwise instructions.
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.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/coconut-barfi-recipe/