Coconut Barfi is an Indian fudge, made with freshly grated or Desiccated coconut, water or milk, milk powder, sugar, and ghee. It is usually flavored with green cardamom or saffron (kesar).
Coconut is known as Nariyal in Hindi , Thengai in Tamil , Khobra in Marathi, and Tenginakayi in Kannada. Hence it is also known by other names like Nariyal barfi in North India, Khobra Barfi or Naralachi Vadi in Maharashtra, Kopra pak in Gujarat, Thengai burfi, or Tenginakayi burfi in South India.
It is commonly made and easily available in the sweet shops during the festive seasons Diwali, Holi, Raksha Bandhan, Navratri, or Janamashtami.
Coconut Barfi Recipe | Nariyal Barfi | Thengai Burfi
Coconut Barfi is an Indian fudge, made with freshly grated or Desiccated coconut, water or milk, milk powder, sugar, and ghee. It is usually flavored with green cardamom or saffron (kesar).
Coconut is known as Nariyal in Hindi, Thengai in Tamil, Khobra in Marathi, and Tenginakayi in Kannada. Hence it is also known by other names like Nariyal barfi in North India, Khobra barfi or Naralachi vadi in Maharashtra, Kopra pak in Gujarat, Thengai burfi, or Tenginakayi burfi in South India.
Why you will love this Recipe
- Is made with a basic ingredients easily available at home.
- Is an easy, and foolproof burfi recipe that is perfect for beginners.
- Yields consistent results every single time.
- Does not need any mawa nor need to worry about sugar syrup consistency.
- Turns out moist, and soft.
- Perfect for festivals, celebrations, and sharing!
RECIPE INGREDIENTS——-
Coconut - I have used unsweetened desiccated coconut (coconut powder) for this recipe. Freshly grated coconut or frozen coconut can be used too!
Milk - Use whole/full-fat milk for this recipe to make barfi moist and soft.
Sugar - I’ve used regular white granulated sugar. The quantity of sugar can be adjusted to suit your desired sweetness.
Milk powder - This adds a little richness to the coconut burfi.
Ghee/ Clarified Butter - Just a little bit of ghee helps to enhance taste, but you can skip it if you wish to.
Other Ingredients - A fat pinch of cardamom powder or saffron is used to flavor the burfi. I’ve also used silver vark (optional) to garnish the burfi!
OTHER INDIAN SWEETS -
Jalebi
Ingredients
Instructions
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In a heavy bottom pan add milk, sugar, milk powder and mix well.
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Cook, Stir continuosly on medium heat until sugar melts and milk starts to boil.
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Add Desiccated coconut and saffron milk (Mix Saffron strand in warm milk).
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Cook, keep stirring continuously on medium heat until milk is absorbed by coconut.
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Add clarified butter or ghee. Continue to cook on medium flame until mixture starts to thicken.
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After 5-6 minutes, coconut mixture starts to leave pan and holds it shape.
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To check if the mixture is done, take a small portion of the mixture and roll a ball. If you can, then its ready. If not, cook for few more minutes.
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Turn off the heat, transfer the mixture to a greased plate lined with baking paper.
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Press it down with the help of spatula or with clean hands. Garnish with edible silver vark (optional).
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Set the coconut Barfi for 3-4 hours
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Unmold and cut barfi into desired size pieces.
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Finally, serve coconut barfi / nariyal barfi or store it in an airtight container for a week in a refrigerator.
Note
RECIPE TIPS TO MAKE THE BEST NARIYAL BURFI
- Sweetness: I’ve used ½ cup of sugar for 1 cup of desiccated coconut and it was good for us. You can make it to 3/4 cup of sugar if you like (adjust it as per your taste preferance).
- Coconut: I have used desiccated coconut for this recipe. You can also use frozen coconut( Just need to Thaw it) or fresh coconut and Roast it with 1 tbsp of ghee (clarified butter) for a few minutes because of its extra moisture content.
STORAGE INSTRUCTIONS
- Fridge: Since dairy is used in this recipe, it is best to store the burfi in the fridge in an airtight container to extend its shelf life. It will last for about 8-10 days.
Hope you enjoy this Coconut Barfi Recipe!!
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