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Nariyal ki barfi recipe | coconut barfi | fresh coconut barfi

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 3 hours
Total Time 3 hours 25 minutes
Course Dessert, Indian sweets
Cuisine Indian
Servings 500 gram approx

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.