Nariyal Ki Barfi is a super soft, moist, and delicious Indian sweet made with just three simple ingredients. In this recipe, I’m sharing the easiest method to make coconut barfi without preparing any sugar syrup and without using mawa or milk powder.
This quick and foolproof recipe comes together in just a few minutes, making it perfect for festivals, special occasions, or whenever you are craving a homemade sweet. Made with fresh coconut, this barfi is naturally rich in flavor, soft in texture, and melts in your mouth with every bite. It is also a great choice for fasting (vrat), depending on the ingredients you use.
Do give this easy Nariyal Ki Barfi recipe a try and enjoy this irresistible homemade sweet with your family and friends!
The key to making tasty nariyal ki barfi  at home are
- Firstly, I have used fresh coconut to make this barfi. Fresh coconut gives the barfi a rich flavor, soft texture, and makes it wonderfully moist and melt-in-your-mouth delicious. If you prefer using desiccated coconut, soak it in slightly warm milk for 10–15 minutes before using. This helps soften the coconut and gives a texture similar to fresh coconut.
- Secondly, I have added milk powder to the barfi mixture. Milk powder provides excellent binding and gives the barfi a rich, creamy taste. You can also use mawa (khoya) instead of milk powder for an even richer flavor.
- Lastly, cook the barfi mixture until it becomes dry, lumpy, and starts leaving the sides of the pan. This is the perfect stage for setting the barfi properly. Store the barfi in an airtight container in a cool, dry place. It stays fresh for up to 1 week at room temperature or up to 15 days in the refrigerator.
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Recipe video
Nariyal ki barfi recipe | coconut barfi | fresh coconut barfi
Ingredients
- 2 cup or 300 grm fresh coconut pieces
- ¼ cup ghee
- ½ cup or 100 grm sugar powder
- ¾ cup or 100 grm milk powder
- ½ tsp cardamom powder
- Garnish with almond slits and pistachio slits.
Instructions
- Take 2 cups of fresh coconut pieces and pulse-grind them into a fine grated texture.
- Heat ¼ cup ghee in a kadai. Add 2 cups of grated coconut and roast it over a low flame until all the moisture evaporates.
- Grind ½ cup mishri (rock sugar) into a fine powder. Add the powdered mishri to the roasted coconut and mix well.
- In a bowl, combine ¾ cup (100 g) milk powder with ½ cup water and mix until smooth.
- Add the milk powder mixture to the coconut mixture and stir well.
- Cook until the mixture starts coming together. Then add ½ tsp cardamom powder and 1 tbsp ghee.
- Continue cooking until the mixture leaves the sides of the pan and forms a soft, non-sticky mass.
- Switch off the heat and transfer the mixture to a greased plate or tray. Spread it evenly and let it rest for 3–4 hours or until completely set.
- Cut nariyal ki barfi into desired pieces and serve. Store the barfi in an airtight container. It stays fresh for up to 1 week at room temperature or up to 15 days in the refrigerator.
Notes
- Pulse-grind the coconut until it becomes finely grated.
- Sauté the grated coconut until all the moisture evaporates.
- Milk powder gives the barfi a rich taste and helps bind the mixture.
- You can use mawa instead of milk powder.
- Cook the barfi mixture until it leaves the sides of the pan.