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Coconut Burfi (Nariyal Barfi)

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Coconut Burfi, also known as Nariyal Barfi, is a rich and traditional Indian sweet made with coconut, milk, and cardamom. These soft, aromatic squares are perfect for festivals, celebrations, or gifting.

Ingredients

  • 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)
  • 1¾ cup fine desiccated coconut
  • ½ tin condensed milk or milkmaid (about ½ cup + 2 tbsp)
  • ½ cup milk
  • 1/8 teaspoon cardamom powder
  • 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

Instructions

  1. Grease a tray or pan and optionally line it with parchment paper.
  2. Heat 1 tablespoon ghee in a pan and fry the cashews or pistachios until golden. Remove and set aside.
  3. For Recipe 1, combine coconut and milk in a pan and bring to a boil over medium-high heat.
  4. Reduce the heat and cook until the milk evaporates. Add sugar and continue cooking until the moisture evaporates completely.
  5. Add ghee and cook while stirring continuously until the mixture becomes thick, aromatic, sticky, and begins to leave the sides of the pan.
  6. Check for excess moisture by pressing the mixture with a spatula. Cook longer if needed.
  7. Stir in cardamom powder and transfer the mixture to the prepared pan. Smooth the top with a spatula.
  8. Sprinkle with nuts and allow the burfi to set at room temperature for 3 to 4 hours. Slice and let it rest longer for a firmer texture before storing.
  9. For Recipe 2, add coconut, desiccated coconut, and milk to a pan. Cook over medium heat until thick and combined.
  10. Mix in condensed milk and cardamom powder. Transfer to a tray and smooth the top.
  11. Top with chopped nuts and refrigerate for 1 hour before cutting into squares.
  12. For Recipe 3, combine mawa, sugar, and milk in a heavy-bottomed pan. Heat until dissolved.
  13. Add coconut and cook until the mixture thickens and leaves the sides of the pan.
  14. Mix in cardamom powder and transfer to a greased tray. Top with nuts and press gently.
  15. Cut into shapes while still warm. Cool completely before removing from the tray.

Notes

  • Fresh coconut gives the best flavor and texture, but desiccated coconut works well too.
  • Do not overcook the mixture or the burfi may turn dry and crumbly.
  • Store coconut burfi in an airtight container for up to 5 days at room temperature or refrigerate for longer freshness.
  • You can flavor the burfi with saffron or rose water for variation.

Nutrition

Find it online: https://yumfamilyrecipes.com/coconut-burfi-nariyal-barfi/