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Coconut Burfi Recipe- Nariyal Barfi (Just 3 ingredients)
Coconut burfi or Kopra Pak or thengai barfi is a delicious and easy-to-make Traditional Indian sweet treat. Made with dried coconut (copra), sugar, milk, and a touch of cardamom, it's perfect for any occasion. Follow this simple recipe to enjoy a tasty homemade dessert.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
50 mins
Servings:
20
pieces
Calories:
144 kcal
Course:
Dessert
Cuisine:
Indian
Ingredients
- 3 cups nariyal bura Dried Nariyal (Coconut)
- 1 cup sugar Sugar can be grounded to make boora
- 5 small green cardamom Fresh grounded
- 1 cup milk
- 1 tablespoon ghee desi variety
- 10 piece muskmelon seeds optional, aka magaj
- dried fruit optional
Instructions
- Heat a tablespoon ghee in a heavy bottom pan or wok over low flame. Add the dried grated coconut and saute for 5-7 minutes until it turns golden brown and releases a nutty aroma. Keep stirring as the coconut browns quickly and should not stick to the bottom of pan.
- Pour in the sugar and then milk and mix well with the sautéed coconut. Cook for another 5-10 minutes, stirring continuously until the sugar is dissolved and milk is absorbed.
- Garnish with the cardamom powder and mix well. Continue to cook the mixture until it starts to leave the sides of the pan and forms a mass. Add cardamom powder at last.
- Grease a tray or plate with a little ghee. Pour the coconut mixture onto the greased plate and spread it evenly. Use parchment paper if needed. Let the barfi mixture cool completely at room temperature or in the refrigerator until it sets.
- Once set, cut the coconut burfi mixture into squares or diamond shapes. Serve and enjoy your homemade Nariyal Burfi!
Cup of Yum
Notes
- Make sure to use a heavy bottomed pan or wok as Nariyal (fresh or dried) tends to cook very fast. Also, when making in milk, the milk should not stick to bottom of the pan. You won't like the burnt taste.
- Add ghee gradually as dried nariyal also leaves ghee and if ghee is more, the burfi won't take shape. Although, you may make the coconut ladoos too.
- The burfi would be good for 8 days when stored in the refrigertor in an airtight container.