Coconut Burfi Recipe Nariyal Barfi Just 3 Ingredients

Festivals are the best time to enjoy the desserts and if the desserts are homemade then it’s a perfect combo. That also means we need simple and easy recipes to enjoy the festivals. In India, we make nariyal ki burfi, besan ladoos, or suji halwa for festive occasions like Raksha Bandhan, Janmashtami, Diwali, and Ram Navami.. While there are several ways to make coconut burfi, this is by far the best and easiest recipe to make it. The perfect burfi is made with basic ingredients: dried coconut grated, whole milk, sugar, and ghee. Made without milk powder, heavy cream, sugar syrup, coconut milk, or condensed milk, this tastes superb with a simple yet amazing coconut flavor. The same recipe can be made with fresh coconut or desiccated coconut. Top it with freshly ground cardamom powder, rose petals, or chopped pistachios, and enjoy! Find More Indian Desserts: Mango Kesari Halwa, Makhana Kheer, Til Ke ladoo

Why Would You Love This Recipe?

Easy Recipe Gluten Free Recipe Kids Friendly Recipe The Best Traditional Coconut Burfi Recipe Ever!

Ingredients

See the recipe card for exact measurements of ingredients.

Dried Coconut Powder- I had dried coconut left from the Diwali festival. Milk-Full-fat Milk adds creaminess and helps in binding the grated dried coconut and sugar, giving the nariyal burfi its smooth and rich texture. Desi Ghee- While the dried coconut leaves a bit of oil when sauteed, Sugar- White sugar works best. I don’t know how well it will taste with sugar-free subs. Cardamom Powder- Freshly ground green cardamom powder works best. Nuts (optional): Nuts like almonds or pistachios are often used as a garnish, adding a crunchy texture. Pls note none of the desserts have dry fruit garnishing as my family likes them plain and simple. If there are any in the image, that is added just for the photo. Feel free to add.

How To Make Coconut Burfi Recipe

Step 1. Saute Grated Dried Coconut

Heat a tablespoon ghee in a heavy bottom pan or wok over low flame. Add the dried grated coconut and saute for 5-7 minutes until it turns golden brown and releases a nutty aroma. Keep stirring as the coconut browns quickly and should not stick to the bottom of pan.

Step 2. Add Sugar and Milk

Pour in the sugar and then milk and mix well with the sautéed coconut. Cook for another 5-10 minutes, stirring continuously until the sugar is dissolved and milk is absorbed.

Step 3. Add Cardamom Powder

Garnish with the cardamom powder and mix well. Continue to cook the mixture until it starts to leave the sides of the pan and forms a mass. Add cardamom powder at last.

Step 4. Set Coconut Burfi

Grease a tray or plate with a little ghee. Pour the coconut mixture onto the greased plate and spread it evenly. Use parchment paper if needed. Let the barfi mixture cool completely at room temperature or in the refrigerator until it sets.

Step 5. Cut and Serve

Once set, cut the coconut burfi mixture into squares or diamond shapes. Serve and enjoy your homemade Nariyal Burfi!

Expert Tips

Make sure to use a heavy bottomed pan or wok as Nariyal (fresh or dried) tends to cook very fast. Also, when making in milk, the milk should not stick to bottom of the pan. You won’t like the burnt taste. Add ghee gradually as dried nariyal also leaves ghee and if ghee is more, the burfi won’t take shape. Although, you may make the coconut ladoos too. The burfi would be good for 8 days when stored in the refrigerator in an airtight container.