Coconut Burfi

Coconut Burfi or Nariyal barfi or Coconut Fudge or Kopra Pak is a very tasty and famous Indian dessert made of freshly grated coconut, milk, and sugar. It is one of the most commonly made sweet during Diwali, Holi, Karwa Chauth, Raksha Bandhan, Navaratri, or other Indian festivals and special occasions.

The burfi is also called by the name Khobbri mithai in Kannada and Naralachi Vadi in Marathi. It can also be made with condensed milk and desiccated coconut, but this recipe follows the traditional recipe. I have also tried with dry coconut powder and desiccated coconut, both of them turned out into perfect Burfi’s. So if you don’t have access to fresh coconut, you can use dry coconut powder or desiccated coconut.

Usually at home, for Diwali and Karwa Chauth, we always make Rice kheer or Sabudana Kheer. This time for a change I made the coconut burfi today for Karwa Chauth and also clicked the pics. These were easy to prepare. I did not have time to grate coconut, so I just put them in the grinder to shred them. This recipe is very simple can be ready in 20 minutes with very few basic ingredients easily available in our kitchen.

This is a really yummy and quick dessert to satisfy your sweet cravings after a good Indian meal. Freshly grated coconut in cardamom flavored sugar syrup tastes wonderful. If you are a sweet lover then you will love it for sure. Coconut lovers, this one is for you.

This coconut burfi had a melt in the mouth soft texture. You can also make coconut ladoos with the same mixture. Try this 20-minute recipe Coconut Barfi – a perfect recipe for when you want something sweet and satisfying without spending hours in the kitchen. This Coconut burfi remains fresh for at least 8-10 days so that you can serve it to the guests whenever required.

To make Coconut Burfi at home follow the detailed step by step recipe posted below.

Do try other dessert recipes :

• Sabudana Kheer
• Instant Modak
• Rice Kheer
• Kaju Pista Roll
• Jalebi
• Rasmalai
• Dry Fruits Laddu
• Shahi Tukra
• Instant Gulab Jamun
• Cherry Ice Cream
• Thumbprint Cookies
• Strawberry Jam
• Mango Ice Cream
• Royal Falooda
• Mango Shrikhand
• Mango Mastani
• Almond Coconut Cookies
• Strawberry Lassi
• Til Ke Laddu

Preparation Time: 10mins  ∏  Cooking Time: 20mins  ∏  Servings: 15-17

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Coconut Burfi

Step1: To get perfectly white coconut burfi, we need coconut gratings that are without any shell particles (brown skin) in it. Break the fresh coconut and remove coconut using a knife. Then peel it, remove the black portion of coconut using a peeler/knife. Wash it once again and grate them, alternatively, you can grind them in a blender to save time.

Step2: In a blender/grinder add small pieces of coconut in parts and prepare the coarsely ground powder of these using pulse mode for 5 to 10 seconds. Make sure there are no big chunks. Using a spoon mix everything well and grind again until perfect coconut powder is achieved.

Step3: Heat a thick bottom pan along with 1 tablespoon of ghee and melt it. Then add 2 cups of grated or shredded coconut and roast while continuously stirring it on the low-medium flame for 5 minutes.

Step4: Keep the flame low-medium and saute till we get a nice aroma. This will take 3-4 minutes. Do not saute it so much otherwise, the coconut would change its color to light brown.

Step5: Now pour milk. I have used 1/2 cup of reduced whole milk. Instead, you can use condensed milk or whole milk. If using regular whole milk then the cooking time will increase. Cook while continuously stirring until it reaches the thick consistency for about 3-4 minutes on low-medium flame.

Step6: Now add 3/4 to 1 cup sugar (or as required). If using sweetened condensed milk then skip adding sugar. Mix it well.

Step7: Initially the coconut mixture will become runny due to sugar syrup. Cook while continuously stirring until it reaches the thick consistency on low-medium flame.

Step8: The mixture appears thick so add cardamom powder to it and mix it properly. You can also add 2 tablespoon milk powder at a thick time to make the mixture more creamy, however, it is totally optional.

Step9: After around 6-7 minutes, the coconut mixture will start to separate from the pan. And to test the mixture take some portion in hand and bind it. If the mixture starts binding it means it is ready otherwise cook for additional 2-3 minutes until it becomes dry. This is the correct stage to remove the burfi mixture out of the flame. Be alert at this stage to switch off the flame otherwise, the mixture will be overcooked and gets powdered.

Step10: Spread some ghee on a plate/tray (or line it with a baking sheet), Pour the burfi mixture in the tray and spread the mixture evenly. Using a spatula or spoon spread it evenly keeping ½ to 1 inch of height. Allow the burfi mixture to cool completely.

Step11: Once the coconut burfi has cooled completely, then slice it into squares or diamond shapes. Garnish it with the chopped pistachios and press to fix them. Serve coconut burfi/nariyal barfi or store in an airtight container for a week in the refrigerator.

Step12: The fresh coconut barfi or Nariyal barfi is ready to serve. Enjoy!

Tips:

• If scrapping the coconut, please shred only the white part of the coconut meat being careful not to take out the brown outer skin. The brown part is hard and does not give a smooth texture to the burfi.
• Milk and sugar can be substituted with sweetened condensed milk.
• If the Burfi is soft and not able to cut into pieces, it means we have to cook the burfi for some more time. Do not panic, just reheat the burfi mixture and keep cooking in low flame till all the moisture is absorbed, and then pour the burfi into a greased plate. Allow it to cool and then cut into pieces.
• Also by mistake if you overcook the burfi and it gets powdered, nothing to worry. Keep the burfi again the flame and sprinkle some water and again mix the mixture well and pour it in a greasy plate and make diamond shape pieces.