coconut barfi recipe with milkmaid | tri colour coconut burfi or nariyal barfi with detailed photo and video recipe. an easy and hassle-free way of preparing the famous south indian coconut burfi recipe. the traditional recipe involves preparation of sugar syrup which can make things little complicated but this recipe contains only 2 ingredients. it is an ideal indian dessert recipe and can be prepared within minutes for any occasions and celebrations.
i have shared the authentic way of coconut barfi with sugar syrup but i always wanted to share this instant version of it. basically, in this recipe, i have used only 2 main ingredients and hence it can be termed as an instant recipe too. the sweetness of the condensed milk should be more than sufficient and no addition of extra sugar or even sugar syrup is required for this recipe. moreover, even some recipe for traditional coconut barfi recommends adding 2-3 tbsp of sugar while mixing the sugar syrup with grated coconut. the idea here is to make it more creamy and rich. hence the addition of condensed milk or milkmaid would meet both purposes technically.
some important considerations and tips while preparing coconut barfi recipe with milkmaid. firstly, i always recommend using freshly grated coconut for this recipe for better results. dry desiccated coconut should be fine but it would not be as moist as fresh coconut. secondly, as an alternative, you can also use evaporated milk in the place of milkmaid or condensed milk. with evaporated milk, you can control the amount of sugar or sweetness required for this sweet. lastly, in this recipe, i have added different colours to achieve the indian flag theme. however, it is completely optional and you can completely ignore it to prepare a plain white barfi.
finally, i have posted several other barfi recipes in my indian sweet recipes collection. do visit particularly, pista barfi, badam burfi, kaju barfi, kaju pista roll, milk powder barfi, besan barfi, maida barfi and mohanthal recipe. further do not forget to visit my other similar recipes collection with this post of coconut barfi with milkmaid,
coconut barfi video recipe with milkmaid:
recipe card for tri colour nariyal barfi with condensed milk:
coconut barfi recipe with milkmaid | tri colour coconut burfi or nariyal barfi
Ingredients
- 2 cup coconut, fresh / desiccated
- 1 cup condensed milk / milkmaid
- ¼ tsp cardamom powder / elachi powder
- 1 tsp ghee / clarified butter
- 2 drops saffron food colour
- 2 drops green food colour
Instructions
- firstly, in a large kadai take 2 cup coconut and 1 cup condensed milk.
- mix well, keeping the flame on low.
- make sure to keep stirring until the mixture changes colour and forms a lump.
- now add ¼ tsp cardamom powder and 1 tsp ghee. mix well.
- further, divide the mixture into 3 equal parts to make tiranga burfi, else you can directly set.
- transfer into 3 different bowls and mix 2 drops saffron food colour to one part and 2 drops green food colour to another part leaving one part as it is.
- spread the green layer and flatten with a cup.
- further spread plain coconut layer followed by saffron layer and flatten with a cup.
- allow to rest for a couple of minutes or till it sets completely. now reverse and cut into square pieces.
- finally, serve tiranga coconut burfi or store in an airtight container (refrigerate) and enjoy for a week.
how to make coconut barfi recipe with step by step photos:
- firstly, in a large kadai take 2 cup coconut and 1 cup condensed milk.
- mix well, keeping the flame on low.
- make sure to keep stirring until the mixture changes colour and forms a lump.
- now add ¼ tsp cardamom powder and 1 tsp ghee. mix well.
- further, divide the mixture into 3 equal parts to make tiranga burfi, else you can directly set.
- transfer into 3 different bowls and mix 2 drops saffron food colour to one part and 2 drops green food colour to another part leaving one part as it is.
- spread the green layer and flatten with a cup.
- further spread plain coconut layer followed by saffron layer and flatten with a cup.
- allow to rest for a couple of minutes or till it sets completely. now reverse and cut into square pieces.
- finally, serve tiranga coconut burfi or store in an airtight container (refrigerate) and enjoy for a week.
notes:
- firstly, use fresh coconut for more rich flavour. however, desiccated coconut works well.
- also, adding colour is completely optional.
- additionally, garnish with dry fruits for more rich flavours.
- finally, tiranga coconut burfi taste great when served fresh.