Coconut barfi , also known as nariyal barfi is a popular Indian sweet that is quick to make and very delicious. It is prepared with ingredients that are easily available like dry dessicated coconut, milk powder, sugar, cardamom and fresh cream. Fresh cream makes barfi super soft and delicious.
Traditionally , making coconut barfi was a time taking process as it was made with sugar syrup and grating fresh coconuts. However, with some short cuts, like shredded coconut and milk powder, we are going to make this barfi in very less time and it will still taste delicious like authentic coconut barfi.
Ingredients:
Dry Desiccated Coconut : The coconut should be finely shredded and unsweetened. Pulse in a mixer grinder for few seconds if the coconut is not fine.
Milk : Use full fat milk to provide richness and depth.
Milk Powder: It enhances the creamy texture of the barfis. I used the brand Nido, easily available in Indian stores.
Cream : Use double cream/heavy whipping cream to provide moisture and softness to the barfi.
Sugar: I used powdered white sugar/caster sugar .
Green cardamom powder and few strands of saffron : To enhance the flavor.
Ghee
Nuts of choice: I used slivered almonds.
Recipe Tips :
- Its important to stir continuously when cooking the milk powder mixture to avoid burning of the mix.
- Cook the mixture until it starts to leave the sides of the pan and forms a thick mass. It can also be tested by rolling small portion of the mix into a ball. If you are able to make a ball of the mix then it is ready to set.
Coconut Barfi with Milk Powder
Ingredients
- 3 cups desiccated coconut
- 1.5 cups milk + 1/2 cup milk
- 1 cup milk powder
- 2 tbsp ghee
- 1 cup powdered sugar
- 1 tsp elaichi powder
- 1/2 cup fresh cream
- 10-12 strands of kesar
- Chopped nuts of choice
Instructions
- First, soak 3 cups of desiccated coconut in 1.5 cups of milk & keep aside, covered for 30 minutes.
- Line a baking tray with parchment paper. Keep it aside.
- Next, Mix 1 cup of milk powder in 1/2 cup of milk and stir it nicely.
- In a wide non-stick pan, heat 2 tbsp of ghee on medium heat
- Add the mix of milk powder & milk and add fresh cream to it.
- Cook for 2 minutes on low flame.
- After 2 minutes add few strands of kesar and cook for few more minutes.
- When starting to thicken, stir in coconut soaked in milk to it, until well combined.
- Cook on low-medium flame for 6-7 minutes.
- Next, add 1 cup powdered sugar. Keep stirring until the sugar melts completely.
- Cook for few more minutes until the mix starts to leave edges & looks like dough. It should be dense yet moist.
- At this point, add cardamom powder and mix nicely.
- Turn off the heat. Do not overcook or brown the mix.
- Transfer the mix to the tray lined with parchment paper or a greased tray . Smoothen and level the barfi using a spatula. Garnish with chopped nuts.
- Leave to set at room temperature for 3-4 hours. Cut into squares .
- Enjoy
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