Coconut Barfi (Nariyal Barfi) is a traditional Indian sweet treat frequently made for festive occasions. It is easy to make and requires just a few ingredients. Traditionally, it was made with coconut, sugar and milk, but spices and nuts can be added to make the treat your own. Hope you enjoy this Coconut Barfi Recipe. I think the pinch of cardamon balances the sweetness perfectly!
Coconut Barfi Ingredients
- 1 3/4 cups shredded coconut, packed
- 1/2 cups + 2 tablespoons sweetened condensed milk
- 1/2 cup whole milk
- 1/4 teaspoon cardamon
- 1 tablespoon chopped pistachios, almonds or cashews (optional)
- butter
Directions for Coconut Barfi
Cover the bottom and sides of a 5″ x 7″ (3 cup) container or small loaf pan with butter. Set aside.
If you are using nuts, chop into small pieces. Reserve for later.
Place coconut in a heavy bottom pan. Note: if you have a food processor, you can chop the coconut into smaller pieces. The smaller they are, the easier the barfi cuts and the more it melts in your mouth.
Add sweetened condensed milk, whole milk and cardamon. Mix well.
Cook over medium heat.
Continue cooking, stirring constantly, until all the liquid has been reduced. This takes about 5 minutes. Remove from heat when there is no liquid left and the coconut comes away from the sides and can be mounded in the middle of the pan. Be careful not to scorch the coconut.
Place coconut in prepared pan and press evenly into pan. I find using the back of a buttered spoon helps.
Sprinkle nuts over top and lightly press into the coconut.
Refrigerate for 45 minutes. Remove and cut into 12 pieces. Return to fridge to finish cooling.
Before serving recut the barfi and carefully remove pieces to serving plate. The coconut barfi is sticky and it is perfectly permissible to lick your fingers when you are done!
