Coconut Burfi Recipe | Nariyal Barfi | Coconut Barfi | Thengai Burfi with detailed photo and video recipe. A simple and tasty Indian fudge recipe is prepared mainly with grated coconut, sugar, and milk. It is a common Indian dessert recipe prepared during Diwali, Holi, Raksha Bandhan & Navaratri. It can also be made with condensed milk and desiccated coconut, but this recipe follows the traditional recipe.
I have shared quite a few barfi recipes, but none can replace the coconut burfi recipe with its simplicity and taste. I inherited this recipe from my mother as she used to prepare it frequently during festival seasons for sharing with friends and family. Back in those days, I use to help only in grating the fresh coconut and watch next to her while she used to prepare. but things have changed drastically now. No doubt I have taken this recipe from her, but I have extended it further. Basically desiccated coconut and added warm milk as compared to freshly grated coconut. Adding warm milk helps to maintain the moisture within the coconut fudge and is an easy alternative to fresh coconut.
The coconut burfi recipe is easy and simple to prepare, yet some tips, suggestions, and recommendations for it. firstly, and importantly, I used desiccated coconut, as I was not having access to a fresh one. If you do, I would always recommend using it in the first place. Also, even if you are using a fresh one, you can still use warm milk too. Secondly, I have not added any dry fruits to this recipe and followed the strict traditional recipe. But you can top it with chopped cashews, almonds, and walnuts while shaping it. Lastly, the recipe easily lasts for weeks if stored in a dry air container.
Finally, do visit my other Indian Sweet Recipes Collection with this post on coconut burfi recipe. it includes recipes like balushahi, instant jalebi, coconut ladoo, besan ladoo, pista badam barfi, kaju katli, badam barfi and gulab jamun. In addition, do visit my other related recipes collection,
Coconut Burfi Video Recipe:
Recipe card for Coconut Burfi:
Coconut Burfi Recipe | Nariyal Barfi | Thengai Burfi
Ingredients
- 3 cup coconut, grated
- 2 cup sugar
- ½ cup milk
- 2 tbsp cream, optional
- ¼ tsp cardamom powder / elachi powder
Instructions
- firstly, take 3 cup freshly grated coconut into large kadai.
- add 2 cup sugar and ½ cup milk.
- mix well on medium flame until sugar dissolves completely.
- keep stirring till the mixture starts to thicken. (takes approx. 10 minutes)
- now add 2 tbsp cream.
- continue to cook on medium flame stirring continuously.
- the mixture starts to thicken after 20 minutes.
- and after 25 minutes, coconut mixture will start to separate from pan.
- continue to cook until the mixture starts to hold the shape.
- now add ¼ tsp cardamom powder and mix well.
- transfer the prepared dough into a greased plate lined with baking paper.
- set well forming a block.
- allow to set for 10 minute, or till it sets completely yet warm.
- now unmould and cut into pieces.
- finally, serve coconut burfi / nariyal barfi or store in airtight container for a week in refrigerator.
How to make Coconut Barfi with step-by-step photo:
- Firstly, take 3 cups of freshly grated coconut into a blender. if using desiccated coconut, soak 2.5 cups desiccated coconut in ¼ cup warm milk for 10 minutes.
- blend to a coarse mixture, getting rid of large pieces.
- transfer the ground coconut into a large Kadai.
- add 2 cup sugar and ½ cup milk.
- mix well on medium flame until sugar dissolves completely.
- keep stirring till the mixture starts to thicken. (takes approx. 10 minutes)
- now add 2 tbsp cream. adding cream is optional, however, makes nariyal burfi more rich and creamy.
- continue to cook on medium flame stirring continuously.
- the mixture starts to thicken after 20 minutes.
- and after 25 minutes, the coconut mixture will start to separate from the pan.
- continue to cook until the mixture starts to hold the shape.
- now add ¼ tsp cardamom powder and mix well.
- transfer the prepared dough into a greased plate lined with baking paper. alternatively, prepare balls to prepare coconut ladoo.
- set well forming a block.
- allow to set for 10 minutes, or till it sets completely yet warm.
- now unmould and cut into pieces.
- Finally, serve coconut burfi/nariyal barfi or store it in an airtight container for a week in the refrigerator.
Notes:
- Firstly, use freshly grated coconut for more juicy coconut barfi. however, it can also be prepared with frozen coconut or desiccated coconut.
- Also, adjust the amount of sugar to your preference.
- To make a hard burfi, cook for more time, and for soft burfi, cook less.
- Finally, coconut burfi/nariyal barfi can also be garnished with chopped nuts.