Go Back
–+ servings
Coconut Barfi
Print Recipe
5 from 1 vote

Coconut Barfi

Coconut Burfi is a simple Indian dessert that's perfect around the holidays.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Indian
Servings: 12 pieces
Author: Nisha Kapur

Ingredients

  • 2 cups coconut desiccated
  • 1/2 cup low-fat 1% milk
  • 1/2 cup water
  • 1 cup sugar
  • 1/4 tsp cardamom powder
  • 2 drops red food color
  • cashews for garnish optional

Instructions

  • Grease a round baking tray or plate with butter.
    A round, heart-patterned plate with butter smeared on it sits on a speckled countertop, reminiscent of a sweet treat like coconut burfi. A small piece of butter is placed at the edge of the plate.
  • On medium heat in a nonstick pot, add coconut.
    A hand holding a metal measuring cup pours shredded coconut into a large black pan, setting the stage for a delicious Coconut Burfi.
  • Dry roast until you smell the aroma, should be a couple minutes, and then lower the heat to low-medium.
    A black frying pan contains white grated coconut, hinting at the makings of a delicious coconut burfi, with a black spoon resting inside.
  • Add milk to the coconut and keep stirring for a few minutes until the milk is absorbed. Turn off the stove and set aside.
    Hand pouring milk from a metal cup into a skillet of white powdery substance, reminiscent of coconut burfi, with a black slotted spoon in the pan.
  • Now make the simple syrup or chashni. In a separate pot on medium heat, add water and sugar.
    A hand pours white sugar from a measuring cup into a stainless steel pot on the stovetop, beginning the sweet journey of crafting delicious coconut burfi.
  • Combine. This will form a simple syrup.
    A hand stirs a pot of white liquid with a spoon on the stovetop, crafting a base for delicious coconut burfi.
  • You want the syrup to form a thread like consistency… should look as follows, and be sticky.
    A pot of water is boiling on a stovetop, bubbles dancing like the textures in a rich coconut burfi.
  • At this point add the coconut to the syrup.
    Rice being poured from a pan into a pot of boiling water on the stovetop while the tantalizing aroma of coconut burfi wafts through the kitchen.
  • Keep stirring until all the syrup is absorbed. This will take about 3-5 minutes.
    A pot on a stove with a white, boiling mixture being stirred by a slotted spoon, reminiscent of crafting traditional coconut burfi.
  • It's a process.. it will take a little effort, around 10 minutes.
    A pot of cooked white rice is partially stirred with a metal spoon on a stovetop, releasing steamy aromas reminiscent of coconut burfi.
  • Now add the cardamom powder. Keep stirring making sure nothing sticks to the bottom of the pan..
    A hand gently stirs the pot of semolina, infusing it with rich flavors reminiscent of Coconut Burfi, using a spoon on a stovetop.
  • Add just 2 drops of food color, literally!
    A hand introduces a liquid ingredient from a bottle into the pot where a thick, light-colored mixture reminiscent of Coconut Burfi is being stirred with a metal spoon.
  • Combine. Soooooooo pretty.
    A stainless steel pot on a stovetop holds a whimsical creation: mashed potatoes swirled with pink food coloring, reminiscent of coconut burfi. A black spoon dances through the vibrant mixture, blending flavors and colors into an unexpected delight.
  • Once the coconut starts to form into clumps, you are done. Also, stirring won't be as effortless which is a good sign, hence you are done. Turn off the stove.
    A pot containing a partially cooked, pink, granular mixture resembling the texture of Coconut Burfi, with a spoon scooping some out.
  • Transfer the coconut mixture onto a plate or baking tray.
    A metal bowl with pink granulated substance, reminiscent of coconut burfi, is being artfully poured onto a heart-decorated plate using a sleek black spoon.
  • Spread the mixture evenly. If the mixture isn’t hot, you can use your hands too.
    A hand with vibrant purple nail polish holding a black spoon is scooping pink sherbet from a decorative plate on a sleek granite surface, with coconut burfi adding an exotic touch to the delightful scene.
  • Place the plate in the refrigerator for at least 1 hour. This will help the sweet solidify.
    A plate of finely ground pink meat sits in a refrigerator, nestled among jars and containers filled with delightful treats like coconut burfi.
  • After refrigerating, this is what you should have.
    A plate filled with pink shredded coconut burfi rests on a speckled gray countertop, adding a touch of sweetness to the scene.
  • Cut into diamonds.
    A plate with pink sugar squares, reminiscent of coconut burfi, arranged in a grid pattern, with a butter knife resting on a speckled countertop.
  • OPTIONAL: for garnish, I chopped up a few cashews. Almonds would work well too.
    Coconut Burfi essence lingered in the air as chopped garlic adorned a green cutting board, a black-handled knife poised nearby.

Nutrition

Calories: 118kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 66mg | Fiber: 1g | Sugar: 19g | Vitamin A: 20IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 0.4mg