The coconut barfi, or coconut burfi, is an Indian coconut fudge prepared with coconut, milk, and sugar.Layered Coconut Barfi is an Indian-style classic two-layer coconut fudge infused with a touch of cardamom, saffron (essence), and Pistachios, 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.
Prep Time5 minutesmins
Cook Time20 minutesmins
Resting Time2 hourshrs
Total Time2 hourshrs25 minutesmins
Course: Dessert
Cuisine: Indian
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Servings: 1box
Ingredients
1cupMilk
1cupSugar
4 tbsp + 1 tsp Ghee
2cupsMilk Powder
2cupsDesiccated Coconut
½tspCardamom powder
2tbspCashew Nut Powder
2tbspPistachios Powder
3tbspFresh Cream
½tspSaffron Essence
¼tsp Pistachios Emulsion
1tsp 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.