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coconut barfi sweet recipe with jaggery, nariyal burfi, Diwali, Navratri, upvas, fast, vrat, naivedyam
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COCONUT BARFI | COCONUT BURFI | NARIYAL KI BARFI | SOYI KHADI | TENGINAKAYI BARFI

Coconut Barfi is a melt-in-mouth, flavorful, and addictive Indian sweet recipe prepared using just 2 ingredients - coconut and jaggery in less than 30 minutes.
Course Desserts, sweets
Cuisine Andhra Pradesh, Coastal Karnataka, Indian, Karnataka, Konkani, Maharashtra, north indian, South Indian
Keyword barfi, barfi sweet, Bhog, Burfi, burfi sweet, Coconut, coconut laddu, diwali food, falahari, fasting recipes, ganesh chaturthi, Jaggery, kobbari mithai, Ladoo, mithai box, naivedyam, Navratri Recipes, no bake bars, No Bake Milk desserts, No Onion No Garlic, Party Food, Prasadam, thengai vellam, upvas ka khana, varalaxmi vratam, vrat recipes
Prep Time 5 minutes
Cook Time 10 minutes
Servings 8
Author Kushi

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.