Coconut Burfi | Nariyal ki Barfi
User Reviews
4.7
Coconut Burfi | Nariyal ki Barfi
Description
Coconut Burfi | Nariyal ki Barfi is prepared by soaking finely desiccated coconut in warm milk to hydrate it, then gently cooking this mixture with sweetened condensed milk and ghee. Cardamom powder is incorporated to lend a warm spice note, while optional ingredients like saffron, rose water, and cashews enhance the flavor and texture. The mixture is cooked on low heat, stirred continuously until it thickens and starts releasing ghee around the edges, indicating readiness to set. Poured into a greased tray and cooled, it solidifies into firm squares.
The texture is dense and chewy, with a creamy sweetness from the condensed milk, balanced by the aromatic cardamom and optional floral hints from rose water and saffron. Cashews contribute a mild crunch for contrast. The cooking method ensures the coconut binds evenly without burning, providing a traditional Indian sweet suitable for celebrations.
Serve the burfi cut into squares or diamonds, either at room temperature or slightly chilled. It pairs well with hot chai or as a festive dessert after a meal. The use of ghee and slow cooking create a rich mouthfeel that makes this dessert satisfying and indulgent.
For best results, use finely grated coconut or grind larger shreds to a finer texture. Fresh coconut may be used without soaking in milk. Ensure the mixture cooks thoroughly until ghee is released at the edges to set properly when cooled. This recipe scales easily for larger quantities.
Ingredients
- 1 cup desiccated coconut - heaped, unsweetened and finer textured
- ¾ cup milk whole
- ¾ cup sweetened condensed milk
- ½ teaspoon cardamom powder or 3 to 4 green cardamoms crushed to powder in a mortar-pestle
- ½ teaspoon rose water - optional
- 1 tablespoon sugar - optional
- 1 tablespoon ghee (clarified butter)
- 12 to 15 saffron crushed or 2 to 3 pinches of ground saffron powder, optional, strands
- 8 to 10 cashews - halved or chopped, optional
Instructions
Preparation
- Warm the milk first in the microwave or stovetop.
- In a bowl, take the desiccated coconut and mix warm milk with it.
- Stir well. Cover and keep aside for 1 hour. If using fresh coconut, then no need to soak in warm milk.
Making coconut burfi
- Grease a baking tray or steel plate with ghee or a neutral flavored oil.
- Heat ghee in a pan. Add the milk soaked coconut. Stir to mix and sauté on a low heat for 2 to 3 minutes.
- Now add the condensed milk and stir to mix the ingredient thoroughly. Cook on a low heat stirring often.
- Add sugar if you prefer. Then add cardamom powder.
- Continue to cook and stir. The coconut burfi mixture will thicken slowly.
- Keep on stirring so that the mixture does not stick to the bottom of the pan.
- Ghee should start releasing from the sides of the mixture. You will see tiny drops of ghee. Takes about 20 to 25 mins on a low heat.
- Add rose water if using. Stir again.
Setting coconut burfi
- Then pour the burfi mixture in the greased tray or thali.
- Sprinkle saffron powder or press some halved or chopped cashews on the top.
- Let it cool completely at room temperature.
- Slice the burfi and then serve.
- Coconut Burfi can also be refrigerated. It keeps well for 1 to 2 days in the refrigerator.
Notes
- Use finely grated or semi-fine desiccated coconut for better texture; grind large shreds if needed.
- If using fresh coconut, soaking in warm milk is not necessary; add about ¼ cup fresh grated coconut.
- Cook the mixture until ghee starts releasing from the sides to ensure the burfi will set firmly on cooling.
- Select a good quality sweetened condensed milk for best results and scale ingredients proportionally for more servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 99mg | 4% |
| Potassium | 423mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 38g | 76% |
| Vitamin A | 228IU | 5% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.3mg | |
| Vitamin B3 (Niacin) | 0.3mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 2mg | 2% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 0.2mg | |
| Vitamin K | 2µg | |
| Calcium | 227mg | 23% |
| Vitamin B9 (Folate) | 9µg | |
| Iron | 1mg | 6% |
| Magnesium | 49mg | 12% |
| Phosphorus | 254mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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