Learn how to make easy coconut burfi recipe. Coconut Barfi is traditional Indian sweet recipe prepared during festivals like Ganesh Chaturthi, Diwali, Holi, Navratri days. This is quick and simple nariyal barfi recipe made without khoya/mava, without condensed milk. 

Here is the video recipe for easy reference:

Below is the detailed written recipe as well:

Desiccated Coconut/ Freshly Grated - 2 cups (160 gms)
Powdered Sugar - 3/4 cup
Milk - 1/4 cup
Malai/ Homemade cream - 2-3 tsps
Milk Powder - 1 tbsp
Yellow Food Colour
Sliced Nuts for garnishing

1. Heat a kadai, add desiccated coconut, powdered sugar, milk and cook on medium low flame till sugar dissolves. Stir the mixture continuously.
2. Add cream along with milk powder and cook till the material thickens a bit. It will take around 10- 15 min. Stir continuously to avoid sticking/ browning the material at base.
3. Transfer half the material in a greased plate. Form a nice block of material using hands and spatula. In balance mixture add yellow or pink food colour and mix well.
4. Spread the coloured layer on top of previous one. Set it well.
5. Garnish with chopped pistachios and almonds. Allow the barfi to set for 10-15 min at room temperature or keep in fridge. Once set, cut into desired shapes and serve.
6. Store the barfi in air tight box and keep in refrigerator. It will last for around 1 week. 

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  3. Well, let me leave my cordial thanks to Indian traditional kitchen exploration. As a food lover, I love to find different recipes in different tastes. It's true like other thing, food and recipes have a variety of taste in different cultures. Anyway, I just landed on your healthy food world and amazed with seeing numerous recipes ideas and innovations. The coconut barfi ingredients and preparation method you inserted in this post was a delicious read and experience for me. The photos also look so excellent and tempting. Love your foodie treasures. Though my browsing story to find out some sugar free Organic Diabetic Sweetener so that I can take a try at my home, I was indeed very pleased to have me into your lovely and delicious zone. Keep it up.


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