Layered Coconut Barfi Recipe, Kopra Pak
Layered Coconut Barfi is an Indian-style classic two-layer coconut barfi, or coconut burfi, prepared with coconut, milk, cashew nuts, pistachios, milk powder, fresh cream, and sugar, infused with a touch of cardamom, saffron essence, and garnished with edible silver leaves, some sliced pistachios, and dry rose petals.
The gorgeous color, flavorful, perfect texture with accurate sweetness, and delicious taste of this layered coconut barfi will please your eyes and make a lovely treat for any occasion, festival, or celebration.
The traditional mithai and sweets have significance during festivals, and coconut barfi is one of the most common and everyone’s favorite mithai prepared in many variations during this period.
Coconut Barfi is the easiest and tastiest sweet made with minimal ingredients available in every household. The traditional method involves the preparation of sugar syrup, making it slightly complicated.
This double-layered coconut barfi is a variant of coconut barfi, where the coconut barfi is in two layers. This layered coconut barfi is the instant version of the coconut barfi without mawa or condensed milk.
Here are a few tips to make this layered coconut barfi resemble Halwai-style coconut barfi.
- Firstly, mix cream, powder, and milk, and cook until slightly thick in consistency. The cream and milk powder gives richness and creamy taste to the burfi, similar to the one made with mawa or khoya. It also helps the burfi to hold a proper shape and texture.
- Then add sugar and cook till the sugar dissolves. This mixture will act as condensed milk making the barfi rich and tastier.
- Now add the desiccated coconut to this sweetened milk and prepare the barfi.
- This barfi is a two-layer barfi (white and green) with a slight twist, adding some cashew nuts powder and saffron essence to the white layer and pistachios powder to the second green layer. Saffron and pistachios complement each other, and this barfi tastes fantastic. You can add the essence of your choices.
This Janmashtami, prepare this inviting double-layered coconut barfi in just 20 minutes. Follow the step-by-step photos, instructions, recipe video, and tips and tricks to help you make delicious and the best coconut barfi.
I have also shared the traditional method of making Nariyal Ki Barfi on the website. This barfi is the goodness of freshly grated coconut and thick milk like rabri, flavored with cardamom and saffron; this dessert is a must-have sweet after lunch or dinner to celebrate the festival. The bite of the mithai melts in your mouth. This Nariyal ki mithai does take some time to prepare, but the final result is worth the effort. Also, you can find the recipe for Kopra Pak, made with desiccated coconut, milk, and sugar, and Coconut Barfi, made from desiccated coconut, cashew nut powder, milk, sugar, and saffron, on the website.
Table of Contents
Recipe Video
Recipe Card
Layered Coconut Barfi Recipe, Easy Kopra Pak(Updated)
Ingredients
- 1 cup Milk
- 1 cup Sugar
- 4 tbsp + 1 tsp Ghee
- 2 cups Milk Powder
- 2 cups Desiccated Coconut
- ½ tsp Cardamom powder
- 2 tbsp Cashew Nut Powder
- 2 tbsp Pistachios Powder
- 3 tbsp Fresh Cream
- ½ tsp Saffron Essence
- ¼ tsp Pistachios Emulsion
- 1 tsp Milk
Instructions
- Add 3 tbsp fresh cream and 1 cup of milk to a mixing bowl. Stir and gradually add 2 cups of milk powder into the bowl and mix all the ingredients well.
- In a pan, add 4 tbsp of ghee (clarified butter). Once the ghee is hot, add the prepared mixture.
- Stir and cook the mixture on a low flame till it slightly thickens.
- Add one cup of sugar and cook till the sugar dissolves in the mixture.
- Now add 2 cups of desiccated coconut. Stir and cook on a low flame till the mixture binds together.
- Add ½ tsp of cardamom powder and mix all the ingredients well.
- Divide the mixture into two. Transfer one-fourth of the mixture into a bowl and keep aside to make the pistachio layer later.
- Add 2 tbsp of cashew nuts powder and ½ tsp of saffron essence to the remaining mixture. Mix and cook for a few minutes till the mixture is non-sticky.
- Add ½ tsp of ghee and mix it well.
- The barfi is ready if a ball can form from the mixture.
- Transfer the mixture to a bowl. Keep it aside.
- In the same pan, add the one-fourth mixture kept aside, and cook for a minute till the mixture is hot.
- Add 2 tbsp of pistachios, ¼ tsp of pistachio emulsion, and 1 tsp milk. Mix and cook for a few minutes till the mixture is non-sticky.
- Add ½ tsp of ghee and mix it well.
- The barfi is ready if a ball can form from the mixture.
- Transfer the mixture to a bowl. Keep it aside.
- Transfer the white layer of barfi prepared earlier to a greased tray and spread it evenly.
- Transfer the green layer of barfi and spread it evenly over the white layer.
- Cool for an hour or until set well.
- Apply edible silver leaves. Top it with some pistachios and dry rose petals, and roll it with a rolling pin so the nuts do not come out while cutting the pieces.
- Cut them in equal sizes.
- Enjoy delicious and tempting coconut barfi.
How to make Two Layered Coconut Barfi at Home Step by Step Photos
- Add 3 tbsp fresh cream and 1 cup of milk to a mixing bowl. Stir and gradually add 2 cups of milk powder into the bowl and mix all the ingredients well.
- In a pan, add 4 tbsp of ghee (clarified butter). Once the ghee is hot, add the prepared mixture.
- Stir and cook the mixture on a low flame till it slightly thickens.
- Add one cup of sugar and cook till the sugar dissolves in the mixture.
- Now add 2 cups of desiccated coconut. Stir and cook on a low flame till the mixture binds together.
- Add ½ tsp of cardamom powder and mix all the ingredients well.
- Divide the mixture into two. Transfer one-fourth of the mixture into a bowl and keep aside to make the pistachio layer later.
- Add 2 tbsp of cashew nuts powder and ½ tsp of saffron essence to the remaining mixture. Mix and cook for a few minutes till the mixture is non-sticky.
- Add ½ tsp of ghee and mix it well.
- The barfi is ready if a ball can form from the mixture.
- Transfer the mixture to a bowl. Keep it aside.
- In the same pan, add the one-fourth mixture kept aside, and cook for a minute till the mixture is hot.
- Add 2 tbsp of pistachios, ¼ tsp of pistachio emulsion and 1 tsp milk. Mix and cook for a few minutes till the mixture is non-sticky.
- Add ½ tsp of ghee and mix it well.
- The barfi is ready if a ball can form from the mixture.
- Transfer the mixture to a bowl. Keep it aside.
- Transfer the white layer of barfi prepared earlier to a greased tray and spread it evenly.
- Transfer the green layer of barfi and spread it evenly over the white layer.
- Cool for an hour or until set well.
- Apply edible silver leaves. Top it with some pistachios and dry rose petals, and roll it with a rolling pin so the nuts do not come out while cutting the pieces.
- Cut them in equal sizes.
- Enjoy delicious and tempting coconut barfi.
FAQs
What are the ingredients for layered coconut barfi?
Conclusion
In this Layered Coconut Barfi Recipe, we have shared how to make a halwa-style two-layer coconut barfi in 20 minutes at home. The gorgeous color, flavorful, perfect texture with accurate sweetness, and delicious taste of this layered coconut barfi will please your eyes and make a lovely treat for any occasion, festival, or celebration. 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.