coconut barfi recipe

coconut barfi recipe with step by step photos. a delicious, soft coconut barfi made from fresh grated coconut, khoya (evaporated milk solids), milk, ghee, cardamom powder and sugar. a quick nariyal ki barfi recipe made in less than 30 minutes.

the texture of this coconut barfi is similar to kalakand. this is a melt in the mouth barfi with a delicious taste coming from fresh coconut and khoya. i have used pistachios but they are optional. you can also add any other dry fruits like almonds or cashews. instead of barfi, you can also make ladoos from the coconut and khoya mixture.

if you have fresh grated coconut then the time to make barfi will take less than twenty minutes. i usually grate coconut and then freeze it. it saves a lot of time when you want to use grated coconut in any recipe. however, in this recipe i have added freshly grated coconut.  i have also posted one more version of coconut burfi recipe made with condensed milk. to check all barfi recipes posted on blog, check this link → 12 barfi recipes.

mostly coconut barfi is made during festivals. i have made these barfis for diwali. you can also make this barfi with desiccated coconut but fresh grated coconut tastes better. the ghee and khoya gives a nice texture and taste to the barfi.

coconut barfi recipe

if you are looking for more diwali sweets recipes then do check:

coconut barfi recipe card below:

coconut barfi recipe with khoya
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coconut barfi recipe | nariyal barfi recipe

nariyal ki barfi recipe - a delicious, soft coconut barfi made from fresh grated coconut, khoya (evaporated milk solids), milk, ghee, cardamom powder and sugar. a quick nariyal ki barfi recipe made in less than 30 minutes.

course desserts, sweets
cuisine indian
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 4 people
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 tablespoon ghee
  • 2 cups tightly packed fresh grated coconut
  • 1 cup khoya (mawa or evaporated milk solids) grated or crumbled
  • 1.5 cups milk
  • 1 cup sugar or add as required
  • ½ teaspoon cardamom powder (choti elaichi powder)
  • 1 tablespoon chopped pistachios (pista)
  • 1 pinch saffron strands (kesar)

how to make recipe?

  1. keep all the ingredients ready for making coconut barfi.

  2. grease a tray or thali and place aside. we will use the greased dish to set the coconut barfi.

making coconut barfi recipe:

  1. heat 1 tablespoon of ghee in a heavy bottomed pan or kadai.

  2. add 2 cups of tightly packed fresh grated coconut.

  3. stir well and saute for 3 to 4 minutes on a low flame.

  4. the sauteing is done to reduce the moisture  from the coconut. don't brown the coconut. 

  5. add 1.5 cups of milk. mix and stir well.

  6. simmer for 2 minutes on a low flame.

  7. then add 1 cup sugar or as required. mix very well.

  8. next add a tablespoon of chopped pistachios and a pinch of saffron strands. stir again.

  9. cook the mixture on low flame for 6 to 7 minutes, till the mixture becomes half of its volume.

  10. keep stirring at regular intervals on low flame. the mixture will start to bubble.

  11. when the mixture reduces and becomes half of its volume, then add 1 cup of grated khoya.

  12. mix very well and keep stirring the mixture on a low flame.

  13. sprinkle ½ teaspoon of cardamom powder. stir again.

  14. the mixture will start thickening.

  15. you have to keep stirring the coconut barfi mixture on low flame, till the mixture begins to leave the sides of the pan. also ghee will start releasing from the sides. then switch off the flame.

  16. pour the hot barfi mixture gently on a greased tray or dish. take care while pouring the coconut barfi mixture as it will be hot. so use tongs or gloves to avoid any burns.

  17. just spread the nariyal barfi evenly with a spatula or a back of a spoon

  18. garnish nariyal barfi with chopped pistachios. allow to cool. as it cools down it will thicken and set. 

  19. once cooled at room temperature, then slice and serve coconut barfi. 

  20. store the nariyal barfi in an air-tight jar or box. this nariyal ki barfi stays good for a week in the fridge.

recipe notes

  1. cook the barfi mixture on a low flame or sim through out.
  2. adding pistachios and saffron is optional.
  3. recipe can be doubled. 


how to make nariyal barfi or coconut barfi recipe:

1. keep all the ingredients ready for making coconut barfi.

coconut barfi recipe

2. grease a tray or thali with some ghee and place aside. we will use the greased dish to set the coconut barfi.

coconut barfi recipe

3. heat 1 tablespoon of ghee in a heavy bottomed pan or kadai.

coconut barfi recipe

4. add 2 cups of tightly packed fresh grated coconut.

coconut barfi recipe

5. stir well and saute for 3 to 4 minutes on a low flame.

coconut barfi recipe

6. the sauteing is to reduce the moisture from the coconut. do not brown the coconut. do stir often.

coconut barfi recipe
7. after 2 to 3 minutes, add 1.5 cups of milk.

coconut barfi recipe

8. stir and mix very well.

coconut barfi recipe

9. simmer for 2 minutes on a low flame.

coconut barfi recipe

10. then add 1 cup sugar or as required.

coconut barfi recipe

11. mix again very well.

coconut barfi recipe

12. now add a tablespoon of chopped pistachios and a pinch of saffron strands.

coconut barfi recipe

13. stir well.

coconut barfi recipe

14. cook the mixture on low flame for 6 to 7 minutes, till the mixture becomes half of its volume.

coconut barfi recipe
15. keep stirring at regular intervals on a low flame. the mixture will start to bubble.

coconut barfi recipe

16. when the mixture becomes half of its volume, then add 1 cup of grated or crumbled khoya (maw).

coconut barfi recipe

17. mix very well and keep stirring the mixture on a low flame.

coconut barfi recipe

18. sprinkle ½ teaspoon of cardamom powder.

coconut barfi recipe

19. stir again.

coconut barfi recipe

20. the mixture will start thickening.

coconut barfi recipe

21. you have to keep stirring the mixture continuously on a low flame, till the mixture begins to leave the sides of the pan. also ghee will start releasing from the sides. once the mixture leaves the sides of the pan, then switch off the flame.

coconut barfi recipe

22. pour the hot barfi mixture gently on a greased tray/dish. take care while pouring the barfi mixture as it will be hot. so use tongs or gloves to avoid any burns.

coconut barfi recipe

23. just spread the nariyal barfi evenly with a spatula or back of a spoon.

coconut barfi recipe

24. garnish nariyal ki barfi with chopped pistachios and allow to cool at room temperature. as it cools down it will thicken and set.

coconut barfi recipe

25. once nariyal barfi is at room temperature, then slice into squares or diamond shape.

coconut barfi recipe

serve coconut barfi warm or chilled. store the nariyal barfi in an air-tight jar or box. nariyal barfi stays good for a week in the fridge.

coconut barfi recipe




14 thoughts on “coconut barfi recipe | nariyal barfi recipe | how to make coconut barfi recipe”

  1. We doubled ur above recipe. It turned out very nice in the end. Thanks a lot. I would suggest anyone ur recipe. So well explained with pictures. Congratulations for the work u have done.

  2. Hi i am going to make this burfi today. should i soak the desiccated coconut in warm milk if using packet one?
    Love from Pakistan

    1. rozina, do soak it. usually the packet desiccated coconut is too dry. soaking helps in giving them some moisture. hope the coconut barfi turns out good.

  3. I try and post on ur recipes but dont find my comment anywhere.
    Ur recipes are awesome
    Can we use oil instead of ghee
    Love from Pakistan

  4. thanks for the simple recipe.
    Does have to be refrigerated or can it be kept at room temperature for a couple of days?

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