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 varieties.
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.
if you are looking for more diwali sweets recipes then do check:
coconut barfi with khoya | nariyal barfi recipe
quick 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.
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
keep all the ingredients ready for making coconut barfi.
grease a tray or thali and place aside. we will use the greased dish to set the coconut barfi.
making coconut barfi
heat 1 tablespoon of ghee in a heavy bottomed pan or kadai.
add 2 cups of tightly packed fresh grated coconut.
stir well and saute for 3 to 4 minutes on a low flame.
the sauteing is done to reduce the moisture from the coconut. don't brown the coconut.
add 1.5 cups of milk. mix and stir well.
simmer for 2 minutes on a low flame.
then add 1 cup sugar or as required. mix very well.
next add a tablespoon of chopped pistachios and a pinch of saffron strands. stir again.
cook the mixture on low flame for 6 to 7 minutes, till the mixture becomes half of its volume.
keep stirring at regular intervals on low flame. the mixture will start to bubble.
when the mixture reduces and becomes half of its volume, then add 1 cup of grated khoya.
mix very well and keep stirring the mixture on a low flame.
sprinkle ½ teaspoon of cardamom powder. stir again.
the mixture will start thickening.
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.
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.
just spread the nariyal barfi evenly with a spatula or a back of a spoon
garnish nariyal barfi with chopped pistachios. allow to cool. as it cools down it will thicken and set.
once cooled at room temperature, then slice and serve coconut barfi.
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
- cook the barfi mixture on a low flame or sim through out.
- adding pistachios and saffron is optional.
- recipe can be doubled.
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how to make coconut barfi or nariyal ki barfi
1. keep all the ingredients ready for making coconut barfi.
2. grease a tray or thali with some ghee and place aside. we will use the greased dish to set the coconut barfi.
3. heat 1 tablespoon of ghee in a heavy bottomed pan or kadai.
4. add 2 cups of tightly packed fresh grated coconut.
5. stir well and saute for 3 to 4 minutes on a low flame.
6. the sauteing is to reduce the moisture from the coconut. do not brown the coconut. do stir often.
7. after 2 to 3 minutes, add 1.5 cups of milk.
8. stir and mix very well.
9. simmer for 2 minutes on a low flame.
10. then add 1 cup sugar or as required.
11. mix again very well.
12. now add a tablespoon of chopped pistachios and a pinch of saffron strands.
13. stir well.
14. cook the mixture on low flame for 6 to 7 minutes, till the mixture becomes half of its volume.
15. keep stirring at regular intervals on a low flame. the mixture will start to bubble.
16. when the mixture becomes half of its volume, then add 1 cup of grated or crumbled khoya (maw).
17. mix very well and keep stirring the mixture on a low flame.
18. sprinkle ½ teaspoon of cardamom powder.
19. stir again.
20. the mixture will start thickening.
21. you have to keep stirring the mixture continuously on a low flame, till the coconut barfi mixture begins to leave the sides of the pan. also ghee will start releasing from the sides. once the coconut barfi mixture leaves the sides of the pan, then switch off the flame.
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.
23. just spread the nariyal barfi evenly with a spatula or back of a spoon.
24. garnish nariyal ki barfi with chopped pistachios and allow to cool at room temperature. as it cools down it will thicken and set.
25. once nariyal barfi is at room temperature, then slice into squares or diamond shape.
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.
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.
thanks a lot miraj and nice to know that even after doubling the recipe it worked well. happy cooking.
Why my burfi turn out soft
deepti, burfi turns out soft if its not cooked enough. if its cooked well, it won’t turn soft.