Coconut Burfi (Nariyal Barfi) Recipe
A traditional, homemade sweet made with fresh coconuts harvested right from home—perfect for celebrating festive seasons like Navratri
Ingredients
500 g freshly grated coconut (use only the white part)
400 g sugar
100 ml water
4 tsp ghee (plus a little extra for the tray)
½ tsp green cardamom (elaichi) powder
Method
Preparing the Mixture
Choose a medium coconut it should be firm, neither very tender nor very old coconut, as selecting the right coconut is the key to the best results.
In a large kadai (heavy-bottomed pan), pour the water and let it come to a boil.
Add the grated coconut and sugar. Cook on a slow flame, stirring continuously to prevent the coconut from burning.
Cooking to Consistency
Keep stirring and cooking for about 20 minutes until the mixture thickens and the sugar begins to crystallize.
Add 4 teaspoons of ghee and the cardamom powder, then toss and mix well.
Continue cooking until you notice the coconut mixture starts leaving the sides of the pan. This entire cooking process takes approximately 25 minutes. Turn off the stove.
Setting and Cutting
Line a tray with butter paper and grease it lightly with ½ teaspoon of ghee.
Pour the hot coconut burfi mixture onto the tray, flatten it evenly, and gently press the top for a smooth finish.
Allow it to cool down at room temperature for 30 minutes.
After 30 minutes, invert the set burfi onto a flat surface and carefully peel off the butter paper.
Cut into your desired diamond or square pieces.
Serving Suggestions
Serve at room temperature and enjoy this fantastic, budget-friendly, and easy-to-make homemade sweet.
Happy Navratri.
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