Coconut Burfi (Nariyal Barfi)
Traditional Indian Coconut Burfi made with coconut, sugar, milk, nuts and cardamom powder. I share 3 recipes to make the barfi.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
1 - Traditional Coconut Burfi
- 4¼ cups coconut (400 grams fresh or 180 grams desiccated)
- 1½ cups sugar
- 1 to 2 tablespoons ghee
- ½ teaspoon cardamom powder (elaichi)
- 2 tablespoons cashews chopped or pistachios
- 2 cups milk (3 cups if using desiccated coconut)
2 - Coconut Condensed Milk Burfi
- 1¾ cup desiccated coconut (fine)
- ½ tin condensed milk or milkmaid (about ½ cup + 2 tbsp)
- ½ cup milk
- 1/8 teaspoon cardamom powder or elaichi powder
3 - Nariyal Mawa Burfi
- 2 cups desiccated coconut
- 1½ cups mawa (150 grams)
- ½ cup milk
- 1 cup sugar
- ½ teaspoon cardamom powder (elaichi powder)
- 1 teaspoon ghee
- 2 tablespoons pistachios or almonds (finely chopped for topping)
How to make the recipe
Preparation
- Grease a pan and optionally line it with a parchment paper.
- Heat a pan with 1 tbsp ghee. Fry cashews until golden and remove to a plate.
Recipe - 1 - How to make Coconut Burfi
- Stir together coconut and milk. Bring it to a boil on a medium high flame.
- Reduce the heat and cook until the milk evaporates. Stir in the sugar and cook until all of the moisture has completely evaporated.
- Add ghee and continue to cook stirring constantly until the mixture turns dry & leaves the pan.
- Press down the mixture with a spatula to check if there is any excess moisture. If it still has moisture then cook further to dry it. (check video)
- Keep stirring continuously at this stage and cook until the mixture turns dense, thick and sticky. It also turns very aromatic and leaves the pan. If you prefer a very soft set burfi then take it off a bit early.
- Stir in cardamom powder and Transfer the mixture to the greased pan. Press down with a spatula.
- Sprinkle nuts and keep aside at room temperature for 3 to 4 hours to set. Slice the coconut burfi. Leave it at room temperature for 8 to 10 hours to set completely. Cool and store coconut barfi in a air tight jar.
Recipe - 2 - Coconut Condensed Milk Barfi
- To a pan, add coconut, desiccated coconut and milk.
- Mix and cook on a medium flame until the entire mixture turns thick and to a mass. Add cardamom powder and mix. Transfer this to a tray.
- Press down with a spatula. Sprinkle some nuts. Refrigerate for an hour. Cut coconut barfi to squares and enjoy.
Recipe 3 - Coconut Mawa Burfi
- Add mawa, sugar and milk to a heavy bottom pan. Heat until the mawa and sugar dissolves completely.
- Stir in the coconut and cook until the coconut burfi mixture turns thick to a mass and begins to leave the sides of the pan.
- Stir in cardamom powder and transfer to a greased pan. Level with a spatula and press down the nuts with spatula.
- When the mixture cools down to warm, cut the coconut burfi to desired shapes. Do not wait to cool completely as it turns to powder.
- Remove from the tray only after cooling completely.
NUTRITION (estimation only)
Calories: 242kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 7mg | Sodium: 24mg | Potassium: 166mg | Fiber: 3g | Sugar: 29g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg