Coconut Barfi | Coconut Burfi | How to make coconut barfi with jaggery | Nariyal Ki Barfi | Soyi Khadi | Fudgy Coconut Bites | Coconut Jaggery Burfi | Tenginakayi Burfi | Thengai Vellam Burfi | Bellada Kobbari Mithai | Indian Bounty
Coconut Barfi is a melt-in-mouth, flavorful, and addictive Indian sweet recipe prepared using just 2 ingredients in less than 30 minutes.
This coconut barfi or burfi is popular across India and each region has its own variation. Some coconut burfis are prepared with sugar, while others are prepared using jaggery. Some also use milk-maid or condensed milk and others use regular whole milk while preparing coconut barfi.
The coconut burfi recipe given below is one of the easiest recipes you will ever try. You can never go wrong with this recipe. No milk, condensed milk, no sugar, or flavorings are used, and you do not have to worry about achieving any string consistency while melting and caramelizing jaggery.
I had prepared this burfi many times during lockdown over the past year. From kids to adults, people of all age groups love this burfi. Need only two ingredients - coconut and jaggery.
Just like magic happens when milk and sugar are combined while preparing Mathura peda, similar magic happens when coconut and caramelized jaggery are combined.
Two things to keep in mind while making this recipe
- Use sticky jaggery or Gur. I use only sticky jaggery to make burfis. This will give you best burfis every single time. Sticky jaggery is sold in market as chikki jaggery or Anta god in Konkani. Not all jaggery will work similarly for this recipe. Your barfi may become hard with some jaggery varieties. To prevent it from hardening to a candy-like texture while using any other jaggery varieties, we need to stop caramelizing jaggery upon reaching 1 string consistency. In this case first make jaggery syrup, add jaggery and ¼ cup of water and boil and bring it to one string consistency and then add coconut, stir for 2 to 3 minutes and switch off the flame..
- Mix coconut and jaggery and saute till you get the desired consistency. Yes. In this recipe, you can decide how chewy or soft the barfi needs to be based on your family's taste and preference. For much softer barfi - switch off the flame as soon as the jaggery and coconut form a soft mass and start leaving the sides of the pan. And for the right barfi texture - stir the jaggery-coconut mixture till you are able to form a ball easily from the mixture. If you are looking for a harder toffee-like texture, stir the mixture for a few extra minutes.
This sweet or dessert recipe can be prepared for any special occasion or upcoming festivals like Raksha Bandhan (Rakhi), Ganesh Chaturthi, Krishna Janmashtami, Navratri, Diwali, or any time of the year when you have sweet cravings.
Coconut Burfi is also one of the best recipes for fasting, upvas, and vrat days like Navratri, Karwa Chauth, Ekadashi, Varalaxmi (Varamahalakshmi ) vratam etc.
Which coconut to use while making barfi or burfi?
In USA, I use shredded or dried coconut flakes (sukha nariyal) and had no problems with it. In India, for all my cooking, I use freshly grated coconut. You can use fresh, dry, or frozen variety of grated coconut that is readily available in your local stores.
Ingredients used to make Coconut Barfi or Nariyal Burfi or Soyi Khadi
1 ½ cup Grated Coconut (I use freshly grated coconut. You can even use dry or frozen grated coconut)
1 cup Jaggery (Gur, chikki jaggery, or Anta god)
How to make Coconut Barfi? Nariyal ki burfi banane ki vidhi?
In a pan on medium to medium-low heat, add jaggery and coconut, and keep stirring the mixture.
It changes its color from light brown to dark brown in few minutes. Please see that you keep stirring the mixture during the entire process to avoid it from burning at the bottom and for even cooking.
The mixture becomes thick, excess moisture evaporates and starts leaving the base. For a softer barfi, remove it at this stage. For a perfect melt-in-mouth barfi, cook for additional 1 or 2 minutes. For a barfi with a toffee-like texture, cook further for 3 to 4 minutes (mixture becomes harder to stir) 🙂
I generally cook for additional one or two minutes on low flame after the mixture becomes thick (i.e. I do not stop at the soft burfi stage), all the moisture has evaporated and starts leaving the pan. Switch off the flame. You should be able to make a ball easily from the mixture.
Spread this mixture on parchment paper or a plate (thali) greased with ghee or butter and flatten it with the back of a ladle and let it cool for few minutes. Cut into the desired shapes and enjoy.
Tips:
- Adjust the amount of jaggery to taste.
- You can add ghee and roasted nuts to the barfi to make it richer and look more festive.
- See that the entire process is done of medium to medium-low flame.
- I really can't give the exact time as it varies depending on the thickness and the material of the pan used, the intensity of the flame, and quality of ingredients used. Check out my video on how to make coconut burfi for additional insight on the cooking process.
- If you feel that you have removed the coconut-jaggery mixture way too early and it did not set upon cooling or became too soft, don't panic. Just put the mixture back in the pan and stir for another 2 to 3 minutes and then set the burfi again.
How to store coconut barfi?
Coconut barfi can be kept in an air tight conatiner at room temperature for upto 1 week and in the refrigerator for another 2 weeks.
IF YOU LIKE INDIAN FOOD AND RECIPES, THEN CHECK SOME OF THE POPULAR RECIPES FROM INDIAN CUISINE ON MY BLOG
- BEST INDIAN SWEETS AND DESSERTS
- DIWALI SWEETS RECIPES
- DIWALI SNACKS RECIPES
- FASTING, VRAT, UPVAS RECIPES
- POPULAR & EASY BURFI RECIPES
Video Recipe on Coconut Barfi | Nariyal Ki Barfi | Kobbari Mithai | Thengai Barfi | Coconut fudgy bites
Detailed recipe for Coconut Barfi | Coconut Burfi | Nariyal ki Barfi banane ka tarika | Coconut Bites | Coconut Barfi Sweet with Jaggery | Kobbari Mithai
COCONUT BARFI | COCONUT BURFI | NARIYAL KI BARFI | SOYI KHADI | TENGINAKAYI BARFI
Ingredients
- 1 ½ cups Grated Coconut (I use freshly grated coconut. You can even use dry or frozen grated coconut)
- 1 cup Jaggery (Gur, chikki jaggery, or Anta god)
Instructions
- In a pan on medium to medium-low heat, add jaggery and coconut, and keep stirring the mixture.
- It changes its color from light brown to dark brown in few minutes. Please see that you keep stirring the mixture during the entire process to avoid it from burning at the bottom and for even cooking.
- The mixture becomes thick, excess moisture evaporates and starts leaving the base. For a softer barfi, remove it at this stage. For a perfect melt-in-mouth barfi, cook for additional 1 or 2 minutes. For a barfi with a toffee-like texture, cook further for 3 to 4 minutes (mixture becomes harder to stir) 🙂 Check my video on making of barfi
- I generally cook for additional one or two minutes on low flame after the mixture becomes thick (i.e. I do not stop at the soft burfi stage), all the moisture has evaporated and starts leaving the pan. Switch off the flame. You should be able to make a ball easily from the mixture.
- Spread this mixture on parchment paper or a plate (thali) greased with ghee or butter and flatten it with the back of a ladle and let it cool for few minutes. Cut into the desired shapes and enjoy.
Notes
- Adjust the amount of jaggery to taste.
- You can add ghee and roasted nuts to the barfi to make it richer and look more festive.
- See that the entire process is done of medium to medium-low flame.
- I really can’t give the exact time as it varies depending on the thickness and the material of the pan used, the intensity of the flame, and quality of ingredients used. Check out my video on how to make coconut burfi for additional insight on the cooking process.
- If you feel that you have removed the coconut-jaggery mixture way too early and it did not set upon cooling or became too soft, don’t panic. Just put the mixture back in the pan and stir for another 2 to 3 minutes and then set the burfi again.
- For more info on what type of jaggery to use, please read the entire post above.
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Sara Welch
Gave these a try for an afternoon treat, and they did not disappoint! Easy and delicious; exactly what I needed to cure my sweet tooth!