Quick Coconut Barfi Recipe (Nariyal burfi)

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Indians and coconuts have a long history together. We love adding coconut to almost everything. Be it South Indian desserts,chutneys, gravies, or sweet confections, you will find coconut everywhere. This is probably the reason why, one fine day, a wise person in South India introduced coconut to the good old white burfi recipe and came up with a delicious new variant of regular barfi.

Coconut barfi, or nariyal ki barfi, is a traditional Indian sweet that consists of grated coconut, sugar syrup, and green cardamom. It is popular during special occasions and the festive season. It is popular as a dessert and snack, easily available in sweet shops and at Indian festivals. Nariyal barfi is particularly popular in South India, where it is has different names such as thengai barfi, kopra pak, thengai burfi, tenginakayi burfi, and khobra barfi.

Coconut barfi is a popular dessert in many parts of South Asia, particularly in India, where it is common during festivals and celebrations like Raksha Bandhan and Ganesh Chaturthi. The origins of coconut barfi are not well documented, but it is thought to have been influenced by traditional Indian sweets made from milk, ghee, and sugar. Coconut likely stepped in as a substitute for milk.

Over time, the recipe for coconut barfi has evolved and varies from region to region. Some variations include the addition of other ingredients such as nuts, fruit, and spices. Other variations of this Indian coconut fudge may include a top pink layer made with heavy cream and food coloring, or a white layer made with dry milk powder. Some recipes also use rose water or silver foil on top of the burfi. Regardless of the specific ingredients used, coconut barfi remains a beloved sweet treat in many parts of South Asia.

 While this delicious burfi is easily available in Indian sweet shops, homemade coconut burfi is sure to please. There are many easy recipes available online, with step-by-step photos and video tutorials, to help you make this delicious and tasty Indian fudge recipe at home. Today I will share a perfect recipe with simple ingredients to make traditional coconut burfi at home, so follow the step-by-step instructions or jump straight to the recipe card for this easy Indian sweet recipe.

Ingredients List For Coconut Barfi

Grated fresh coconut

Coconut provides the main flavor and texture of the barfi. It should be in a fine, shred-like consistency that is easy to work with and helps the barfi hold its shape. Some people also use dry desiccated coconut or coconut powder, dry coconut, or store-bought coconut flakes for this recipe.

Sugar

Sugar is one of the basic ingredients for any Indian mithai. It adds sweetness to the barfi and helps to balance out the natural blandness of the coconut. It also contributes to the overall texture of the barfi by helping to create a smooth, fudgy consistency.

Milk

You can use whole milk, full-fat milk, or full cream milk for this coconut barfi recipe. The milk helps to bind the ingredients together and adds richness and creaminess to the barfi. It also helps to soften the texture and make it more velvety.

Cardamom powder

The cardamom adds a warm, aromatic flavor to the barfi and helps to enhance the overall taste and fragrance of the dish. It also balances out the overwhelming coconut flavor. It is a common ingredient in many traditional Indian sweets.

Step By Step Instructions For Coconut Barfi

Grate 3 cups of fresh coconut and set aside. Or use the equivalent amount of frozen grate coconut that has been fully defrosted.

In a heavy bottom pan, mix together 1/2 cup of full cream milk, the grated coconut, and 2 cups of sugar.

Stir the mixture well on a medium flame until the sugar has completely dissolved.

Continue to cook the mixture on medium-low flame, stirring continuously, until it starts to thicken. As the mixture cooks, it will start to separate from the sides of the pan. Keep cooking the coconut burfi mixture until it has slightly changed color and is thick enough to hold its shape.

Keep stirring so that it does stick to the bottom of the pan. This will take about 15-20 minutes.

Once the mixture has thickened, add 1/2 tsp of cardamom powder and mix well.

Line a baking pan with parchment paper and transfer the coconut mixture to the pan or a greased tray.

Use a spatula to smooth the top and press the barfi mixture down firmly.

For best results, allow the mixture to set for about 10 minutes in a single layer or until it has hardened completely.

You can then invert the pan and turn out the burfi onto a flat surface. Cut it into squares or any desired shape.

Coconut barfi is now ready to be served and enjoyed.

Serving Suggestions:

Cut the barfi into square pieces or diamonds and serve them as a sweet treat after a meal.

Make a dessert platter by arranging the barfi squares on a plate along with other traditional Indian sweets such as coconut ladoos, halwa, and gulab jamun.

Use the barfi as a topping for ice cream or yogurt. The creamy, coconutty flavor pairs well with both.

Crumble the barfi over a bowl of hot, creamy rice pudding. The sweet, crunchy pieces will add texture and flavor to the dish.

Pack the barfi into small containers or bags as a tasty gift for friends and family. They make a great treat for any occasion.

Storage Instructions:

Allow the burfi to cool completely after you take it off heat. Once cooled, wrap the burfi tightly in plastic wrap or aluminum foil. Place the wrapped burfi in an airtight container.

Store the container in the refrigerator for up to one week, or in the freezer for up to three months.

When you are ready to serve the burfi, remove it from the refrigerator or freezer and allow it to come to room temperature before unwrapping and serving. Enjoy!

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