Coconut Burfi - Traditional Indian Sweet | Nariyal Barfi

Best traditional Indian Coconut burfi (nariyal barfi) sweet bites on a black plate.

4.97 from 29 votes

Coconut Burfi - Traditional Indian Sweet | Nariyal Barfi

Coconut Burfi (Nariyal Barfi) is a traditional Indian sweet recipe prepared using only three ingredients in less than 30 minutes. This barfi sweet is easy to make, highly addictive, and flavorful.

Prep Time5

Cook Time10

Total Time15

Course: Desserts, sweets

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 92kcal

Author: Kushi

Equipment

1 Pan
1 Plate

Ingredients

1 to 2 tablespoon Ghee or Brown butter
2 cups Grated Coconut (I use freshly grated coconut, check tips)
1 cup Sugar
¼ teaspoon Cardamom powder (optional)

Instructions

In a non-stick pan on medium heat, add ghee and tilt to spread evenly on the pan.
1 to 2 tablespoon Ghee or Brown butter
Add 2 cups of coconut and nicely stir it on a medium flame for 2 to 3 minutes.
2 cups Grated Coconut
Now add sugar, and stir continuously on medium-low flame. The sugar will start melting. Stir and cook until the sugar dissolves, and 90 percent of the coconut moisture evaporates, and it slowly starts changing color.
1 cup Sugar
Add cardamom powder, mix well, and switch off the flame.
¼ teaspoon Cardamom powder (optional)
Spread the mixture onto a greased plate or a dish lined with parchment paper and spread it evenly to desired thickness.
Once it sets yet still warm, cut them into the desired shape. Store it in an air-tight container.

Video

Notes

This coconut burfi dessert is made without milk.
I use freshly grated coconut, and the moisture content in this freshly grated coconut or frozen coconut is sufficient to get the perfect burfis. If using dry shredded or desiccated coconut or if you feel the sugar is not melting, then you may have to add ¼ cup of water, milk, or heavy cream to the coconut and saute.
You can garnish it with chopped almonds, cashews, or pistachios to make it look more festive for Diwali, Ganesh Chaturthi, or Navratri.
If you want the burfi to be richer, add 1 or 2 tablespoon of heavy cream if desired.
Switch off the flame faster for a softer burfi.
Don't panic if you feel that you have removed the mixture too early and it did not set upon cooling. Just put the mixture back in the pan, stir for another 2 to 3 minutes, and then set the burfi again.
The exact time for completion may be different for you based on the type of coconut, pan, the intensity of the flame, etc. Just make sure the entire process is done on medium to medium-low flame.
And if you are a bounty chocolate lover, you can simply stop cooking the coconut-sugar mixture five minutes after the sugar dissolves. Spread the mixture to desired thickness and let it set in the refrigerator. Then, cut them into desired shapes. Dip in melted chocolate and enjoy.
Overcooking the burfi will harden and will become dry and crumbly, and your burfi won't set.
To make this burfi easily and fuss-free, prepare it in a non-stick pan.

Nutrition