How to Make Coconut Burfi Recipe, Nariyal Ki Mithai
Coconut Burfi, or Nariyal ki Barfi, is a simple sweet dish prepared commonly during festivals like Diwali, Ganesh Chaturthi, and Navratri in India. Indian cuisine has many traditional mithai, barfi, and sweets that hold their importance during the festival season. Coconut Barfi is one such barfi which is quick and easy to make with a few ingredients at home.
Coconut burfi is prepared with grated coconut, sugar, and milk and flavored with cardamon, nutmeg, and saffron. This coconut burfi is known by different names – Khobra barfi, Nariyal Ki Barfi, or Kopra Pak.
The Coconut Burfi recipe is a simple three ingredients recipe prepared in different variations and styles in every city in India. Some prepare this barfi in a microwave, where all ingredients – grated coconut, milk, sugar, and khoya mixed to combine well and later placed in the microwave until the mixture thickens. I prefer preparing barfi or mithai on a gas top flame. Additionally, numerous individuals prepare this Coconut Mithai using desiccated coconut and condensed milk, a rapid way of making this barfi at home effortlessly.
Today, I share how to make this delicious coconut burfi with freshly grated coconut flavored with saffron and cardamom. I have been eating this coconut burfi since childhood and have learned this recipe from my mother.
The process for making this delightful coconut burfi is simple. Made with the deadly goodness of fresh coconut and milk reduced to a thick rabri, then flavored with cardamom and saffron, this barfi is a must-have sweet after lunch or dinner to celebrate the festival. The bite of this mithai melts in your mouth. This Nariyal ki mithai does take some time to prepare, but the final result is worth the effort.
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Table of Contents
Recipe Video
Recipe Card
How to Make Coconut Burfi Recipe,Nariyal Ki Mithai(Updated)
Ingredients
- 1 Fresh Grated Coconut 250 in grams
- 300 grams Sugar
- 1 litre Full Cream Milk
- 4 tbsp Ghee
- 2 tbsp Milk Powder
- 1 tsp Cardamom Powder
- Saffron few strings soaked in milk
- pinch Nutmeg
- Almonds and Pistachios garnish
Instructions
- Take a thick bottom Kadai or a non-stick pan. Grease it with ghee from all sides.
- Take 1 liter of full-cream milk. Retain 100 ml of milk for later use, and pour the remaining milk into the pan. Stir the milk well and let it come to a boil.
- After the first boil, stir the milk again. Cook on a low to medium flame until the milk reduces to half the quantity.
- Add 2 tbsp milk powder to the retained milk. Mix it with a whisk.
- Add the mixture to the milk and cook it for 5 minutes.
- At this stage, the milk has thickened like a Rabri.
- Now add 250 grams of freshly grated coconut and mix well.
- Cook for 5 to 10 minutes.
- Add 300 grams of sugar and mix till the sugar and coconut are well combined.
- The sugar will slowly release water. Keep stirring and cook on a low to medium flame. Tip* – Do not leave the pan unattended the mixture may tend to burn from the bottom.
- After 5 minutes, add 1 tbsp of ghee and mix it well.
- Add 1 tsp of cardamom powder, a few strings of saffron (soaked in milk), and a pinch of nutmeg powder, and mix it well. Keep stirring and cook.
- Again after a few minutes, add 1 tbsp of ghee. Keep stirring and cook the mixture.
- Again after a few minutes, add 1 tbsp of ghee. Keep stirring and cook till the sugar water is absorbed.
- Take some portion of the mixture in your hand and form it like a ball. The mithai is ready if the mixture is not sticky to your fingers and can make a ball easily. Else cook for some more time.
- Transfer the mixture to a greased tray. Spread the mixture evenly with a spatula.
- Sprinkle a little cardamom powder (this is optional). Top it with nuts and press them gently with a spatula so they don't come out while cutting.
- Now let the mithai rest for a couple of hours. Then cut them into the desired shape.
- Delicious coconut mithai is ready.
Notes
- Use full-cream milk for this recipe.
- Ghee will make this mithai soft and give it a shine.
- You can make this mithai on a high gas flame but do not leave it unattended, or it will burn from the bottom of the pan.
- The sugar quantity is perfect for this recipe. Adjust the sugar according to the taste.
- After adding sugar, keep stirring continuously, and cook till the sugar water is absorbed.
How to Make Coconut Burfi at Home Step by Step Photos
- Take a thick bottom Kadai or a non-stick pan. Grease it with ghee from all sides.
- Take 1 liter of full-cream milk. Retain 100 ml of milk for later use, and pour the remaining milk into the pan. Stir the milk well and let it come to a boil.
- After the first boil, stir the milk again. Cook on a low to medium flame until the milk reduces to half the quantity.
- Add 2 tbsp milk powder to the retained milk. Mix it with a whisk.
- Add the mixture into the milk and cook it for 5 minutes
- At this stage, the milk has thickened like a Rabri.
- Now add 250 grams of freshly grated coconut and mix it well.
- Cook for 5 to 10 minutes.
- Add 300 grams of sugar and mix till the sugar and coconut are well combined.
- The sugar will slowly release water. Keep stirring and cook on a low to medium flame. Tip* – Do not leave the pan unattended the mixture may tend to burn from the bottom.
- After 5 minutes, add 1 tbsp of ghee and mix it well.
- Add 1 tsp of cardamom powder, a few strings of saffron (soaked in milk), and a pinch of nutmeg powder, and mix it well. Keep stirring and cook.
- Again after a few minutes, add 1 tbsp of ghee. Keep stirring and cook the mixture.
- Again after a few minutes, add 1 tbsp of ghee. Keep stirring and cook till the sugar water is absorbed.
- Take some portion of the mixture in your hand and form it like a ball. The mithai is ready if the mixture is not sticky to your fingers and can make a ball easily. Else cook for some more time.
- Transfer the mixture to a greased tray. Spread the mixture evenly with a spatula.
- Sprinkle a little cardamom powder (this is optional). Top it with nuts and press them gently with a spatula so they don’t come out while cutting.
- Now let the mithai rest for a couple of hours. Then cut them into the desired shape.
- Delicious mithai is ready.
Notes
- Use full-cream milk for this recipe.
- Ghee will make this mithai soft and give it a shine.
- You can make this mithai on a high gas flame but do not leave it unattended, or it will burn from the bottom of the pan.
- The sugar quantity is perfect for this recipe. Adjust the sugar according to the taste.
- After adding sugar, keep stirring continuously, and cook till the sugar water is absorbed
FAQs
What is a Coconut Burfi?
Coconut burfi is prepared with grated coconut, sugar, and milk and flavored with cardamon, nutmeg, and saffron. This coconut burfi is known by different names – Khobra barfi, Nariyal Ki Barfi, or Kopra Pak.
How to make nariyal barfi or nariyal ki barfi at home?
Nariyal barfi is prepared with grated coconut, sugar, and milk and flavored with cardamon, nutmeg, and saffron. This burfi is known by different names – coconut burfi, Khobra barfi, Coconut Barfi, or Kopra Pak.
It is easy to make at home, follow the steps-
– Take a thick bottom Kadai or a non-stick pan. Grease it with ghee from all sides.
– Take 1 liter of full-cream milk. Retain 100 ml of milk for later use, and pour the remaining milk into the pan. Stir the milk well and let it come to a boil.
– After the first boil, stir the milk again. Cook on a low to medium flame until the milk reduces to half the quantity.
– Add 2 tbsp milk powder to the retained milk. Mix it with a whisk.
– Add the mixture to the milk and cook it for 5 minutes.
– At this stage, the milk has thickened like a Rabri.
– Now add 250 grams of freshly grated coconut and mix well.
– Cook for 5 to 10 minutes.
– Add 300 grams of sugar and mix till the sugar and coconut are well combined.
– The sugar will slowly release water. Keep stirring and cook on a low to medium flame.
– After 5 minutes, add 1 tbsp of ghee and mix it well.
– Add 1 tsp of cardamom powder, a few strings of saffron (soaked in milk), and a pinch of nutmeg powder, and mix it well. Keep stirring and cook.
– Again after a few minutes, add 1 tbsp of ghee. Keep stirring and cook the mixture.
– Again after a few minutes, add 1 tbsp of ghee. Keep stirring and cook till the sugar water is absorbed.
– Take some portion of the mixture in your hand and form it like a ball. The mithai is ready if the mixture is not sticky to your fingers and can make a ball easily. Else cook for some more time.
– Transfer the mixture to a greased tray. Spread the mixture evenly with a spatula.
– Sprinkle a little cardamom powder (this is optional). Top it with nuts and press them gently with a spatula so they don’t come out while cutting.
– Now let the mithai rest for a couple of hours. Then cut them into the desired shape.
– Delicious coconut mithai is ready.
Conclusion
In this Coconut Burfi recipe, we have shared how to make a rich, creamy, and delicious coconut burfi at home with only three ingredients – grated coconut, sugar, and milk flavored with cardamom, nutmeg, and saffron. A perfect mithai for any celebration at home or during festival season. This nariyal barfi is a melt-in-mouth barfi recipe, a delightful dessert after a meal. If you have not yet tried this barfi, Please make it and gain appreciation from your loved ones. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.