Nariyal Ki Barfi (Coconut Fudge)

Nariyal Ki Barfi (Coconut Fudge) is a very simple sweet to make. This recipe does not call for khoya (thickened milk) or milkmaid. I have used full cream milk with fresh grated coconut. Often this barfi is made with dry desiccated coconut that has a very strong oil aroma which is not a pleasant one. This coconut barfi made with fresh ingredients is delicious, soft and a little gooey. This barfi takes a little time but it is worth it.

Nariyal (Coconut) is considered very holy by the Hindus and is the best offering to the Gods. This barfi is a very good option for Prasad during festivals and puja. You can even use it during Vrat and Upvaas when Phalahari  Bhojan is eaten. I always make this as Prasad during Navratri and offer to the Devi.

You might also check out our other Falahari recipes from Falahari Feature menu.

Prep time: 10 minutes
Total time: 60 to 70 minutes

Ingredients for Nariyal Ki Barfi

1 fresh coconut or 2 cups
2 litres of full cream milk
200 to 250 grams sugar
½ teaspoon elaichi powder (cardamom)
5 badam sliced (almonds)
5 pista sliced (pistachio)
½ teaspoon ghee to grease

Directions for Nariyal Ki Barfi

• In a large pan put 1½ liters of milk to boil. Stir occasionally and let it continue to boil.
• In the meantime peel the coconut to remove the brown thin peel so that you get just the white flesh. Slice and grind the coconut by adding milk which we have kept aside.
• Now add the coconut and the left over milk to the boiling milk.
• Alternatively you can scrape the coconut with a scraper taking care not to scrape the brown part. Add the coconut and ½ litre milk to the boiling milk.
• Continue boiling till all the liquid has evaporated completely.
• Add the sugar and stir till the sugar melts and it starts to bubble again.
• Keep on stirring till the sugar syrup thickens and the coconut mixture leaves the sides. Switch off the heat and add cardamom, mix.
• Grease a tray or a plate with ghee, pour the coconut mixture and level it.
• Garnish with chopped almonds and pista.
• Let it come to room temperature then cut the burfi to the desired size and shape.
• After 3 to 4 hours the barfi will be set and ready to eat.