Khoya nariyal barfi recipe with step by step photos. This coconut barfi with khoya is a delicious, soft barfi variety made from freshly grated coconut, khoya (mawa or evaporated milk solids), milk, ghee, cardamom powder and sugar. This quick coconut khoya barfi is made in less than 30 minutes.
The texture of this khoya nariyal 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 freshly grated coconut then the time to make barfi will take less than 20 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.
Mostly nariyal ki barfi is made during festivals. I have made these barfis for Diwali. You can also make this barfi with desiccated coconut but freshly grated coconut tastes better. The ghee and khoya give a nice texture and taste to this barfi.
How to make khoya nariyal ki barfi
1. Keep all the ingredients ready for making barfi.
2. Grease a tray or thali with some ghee and place aside. We will use the greased dish to set the 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 mixture begins to leave the sides of the pan. Also ghee will start releasing from the sides. Once the 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 barfi evenly with a spatula or back of a spoon.
24. Garnish the khoya coconut barfi with chopped pistachios and allow to cool at room temperature. As it cools down it will thicken and set.
25. Once the barfi is at room temperature, then slice into squares or diamond shape.
Serve khoya nariyal burfi warm or chilled. Store the barfi in an air-tight jar or box. It stays good for a week in the fridge.
If you are looking for more Diwali sweets then do check:
Khoya Nariyal Barfi
INGREDIENTS
- 1 tablespoon ghee (clarified butter)
- 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
- 1 tablespoon chopped pistachios
- 1 pinch saffron strands
INSTRUCTIONS
- Keep all the ingredients ready.
- Grease a tray or thali and place aside. We will use the greased dish to set the barfi.
making khoya nariyal 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 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 barfi mixture as it will be hot. So use tongs or gloves to avoid any burns.
- Just spread the barfi evenly with a spatula or a back of a spoon
- Garnish it with chopped pistachios. Allow to cool. As it cools down it will thicken and set.
- Once cooled at room temperature, then slice and serve.
- Store the khoya nariyal burfi in an air-tight jar or box. This barfi stays good for a week in the fridge.
NOTES
- Cook the barfi mixture on a low flame or sim throughout.
- Adding pistachios and saffron is optional.
- The recipe can be doubled.
I found the sugar quantity a bit too much especially when you compare it with coconut ladoo with khoya recipe or does barfi have to be sweeter than ladoo?
barfi is slightly more sweeter than ladoo. 1 cup of sugar does not make the barfi taste very sweet as 2 cups of fresh grated coconut and 1 cup of khoya is added. since sugar is a matter of personal preference, it can always be reduced or increased in any recipe. you can try making the barfi recipe with less sugar.
Hi
Can we use desiccated coconut instead of fresh coconut? What is the proportion? Thanks
yes you can use dessicated coconut. use the same amount as that of fresh coconut.
I used condensed milk instead of evaporated milk so it’s not binding what should I do to fix it
just cook the mixture for some more minutes till it starts to leave sides of the pan. if the mixture has a liquid consistency, then first add some more coconut. mix and then continue to cook till the mixture leaves the sides of the pan. hope this helps.
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.
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
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.
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
Thanks Rozina. in that case i suggest you check this coconut ladoo recipe and instead of coconut ladoo, make coconut barfi. https://www.vegrecipesofindia.com/coconut-ladoo-festival-recipes/
All of your recipes are amazing. I tried your so many recipes and they came out so good .thankyou.
Welcome Anita. Glad to know that you liked the recipes.
thanks for the simple recipe.
Does have to be refrigerated or can it be kept at room temperature for a couple of days?
Welcome. I would suggest to keep in the fridge.
can dessicated coconut be used instead of fresh coconut
you can use desiccated coconut.