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Easy and perfect traditional Indian sweet recipe - Coconut Burfi, Nariyal Barfi Recipe

Traditional Coconut Burfi | Easy Nariyal Barfi | Coconut Fudge

Coconut Burfi or Nariyal Burfi is a no-bake, easy-to-make Indian fudge recipe that is not only addictive and flavorful but also ready in less than 30 minutes.
Course Desserts, sweets
Cuisine Andhra Pradesh, Indian, Karnataka, Kerala, Maharashtra, north indian, South Indian, Tamil Nadu
Keyword 9 days navratri vrat, barfi recipes, burfi recipes, Coconut Bites, diwali dishes, diwali mithai, falahari, fasting recipes, khobra Barfi, kobbari mithai, Mithai, naivedyam, palahari, prasad recipes, Soyi Khadi, Tenginakayi, thengai, upvas recipes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16
Calories 92kcal


  • 1 Pan
  • 1 Plate


  • 1 tablespoon Ghee or Brown butter
  • 2 cups Grated Coconut (I use freshly grated coconut. You can even use dry or frozen grated coconut)
  • 1 cup Sugar
  • ¼ teaspoon Cardamom powder (optional)


  • In a nonstick pan on medium heat, add ghee and tilt to spread evenly on the pan.
    1 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 (I use freshly grated coconut. You can even use dry or frozen grated coconut)
  • Now add sugar and continue to stir until the sugar dissolves and 90 percent of the coconut moisture evaporates, and it slowly starts changing color. (check the video for better understanding)
    1 cup Sugar
  • Add cardamom powder, mix well and switch off the flame.
    ¼ teaspoon Cardamom powder (optional)
  • Spread the mixture to a greased plate, or a dish lined with parchment paper and spread it evenly to desired thickness.
  • Once it cools down, cut them into the desired shape. Store it in an air-tight container.


  • To make it look more festive, you can garnish it with chopped almonds, cashews, or pistachios.
  • If you want the burfi to be richer, add 1 or 2 tablespoon of heavy cream if desired.
  • For a softer burfi, switch off the flame faster and for a hard burfi cook it longer.
  • 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, intensity of flame, etc. Check my video for a better understanding. 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 out the mixture to desired thickness and let it set in the refrigerator. Then, cut them into desired shapes. Dip in melted chocolate and enjoy.


Calories: 92kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 2mg | Potassium: 36mg | Fiber: 1g | Sugar: 13g | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.3mg