Coconut Barfi
Coconut barfi is one of the quickest Indian sweets to make at home. Desiccated coconut and condensed milk cook down together in one pan until thick, then set into soft, fudgy squares scented with cardamom. It needs no sugar syrup and no special equipment, which helps when you are making several sweets for Diwali.
Published
- Prep Time
- 5 mins
- Cook Time
- 15 mins
- Set
- 1 hr
- Total Time
- 1 hr 20 mins
- Servings
- 16 pieces
How do you make Coconut Barfi?
To make coconut barfi, toast 200 g desiccated coconut in 1 tbsp ghee for 2-3 minutes, then add a can of sweetened condensed milk and a splash of milk. Stir over medium-low heat for 10-12 minutes until it pulls away from the pan. Add cardamom, press into a lined 20 cm (8 inch) pan, top with pistachios and let it set for 1 hour.
- Total time
- 1 hr 20 mins
- Calories
- 180 per serving
- Protein
- 3 g
- Yield
- 16 pieces
- Difficulty
- Easy
- Method
- Stovetop
Ingredients
Equipment
20 cm (8 inch) square pan · Parchment paper · Non-stick or heavy-bottomed pan · Silicone spatula
Quick Directions
Prepare the pan
Grease a 20 cm (8 inch) square pan with ghee and line it with parchment, leaving some overhang so you can lift the barfi out.
Toast the coconut
Melt the ghee in a non-stick or heavy-bottomed pan over low heat.
Cook with the condensed milk
Pour in the condensed milk and milk, add the saffron if using, and stir well.
Press into the pan
Scrape the mixture into the lined pan and spread it into an even layer about 1.5 cm (1/2 inch) thick, pressing it down with a greased spatula.
Set and cut
Let the barfi cool at room temperature for 1 hour, or chill it for 30 minutes, until firm.
Step-by-Step Instructions
Follow these detailed steps to make the perfect coconut barfi.
Prepare the pan
Grease a 20 cm (8 inch) square pan with ghee and line it with parchment, leaving some overhang so you can lift the barfi out.
Toast the coconut
Melt the ghee in a non-stick or heavy-bottomed pan over low heat. Add the coconut and stir for 2-3 minutes, until it smells fragrant. Do not let it brown.
Cook with the condensed milk
Pour in the condensed milk and milk, add the saffron if using, and stir well. Cook over medium-low heat, stirring constantly and scraping the bottom, for 10-12 minutes, until the mixture thickens, stops sticking to the pan and gathers into one soft mass that follows the spatula. Stir in the cardamom and take the pan off the heat.
Press into the pan
Scrape the mixture into the lined pan and spread it into an even layer about 1.5 cm (1/2 inch) thick, pressing it down with a greased spatula. Scatter the pistachios over the top and press them in lightly. While it is still warm, score the top into 16 squares with a knife.
Set and cut
Let the barfi cool at room temperature for 1 hour, or chill it for 30 minutes, until firm. Lift it out with the parchment and cut along the scored lines.
Recipe Tips
- Use unsweetened desiccated coconut. Sweetened flaked coconut makes the barfi much sweeter, and the long shreds give it a stringy texture.
- Keep stirring and scrape the bottom of the pan often, because condensed milk catches and scorches quickly.
- To test, cool a small piece for a few seconds and roll it between your fingers. If it forms a ball without sticking, it is ready. If it is still sticky, cook for 1-2 minutes more.
Variations
- Use 300 g freshly grated coconut instead of desiccated. Cook for 15-20 minutes to drive off the extra moisture, and keep the barfi in the fridge.
- Press half the mixture into the pan, stir 1-2 drops of pink food colouring into the rest and spread it on top for a two-layer barfi.
- Swap the pistachios for slivered almonds, or add a pinch of saffron to the condensed milk.
Nutrition (per serving)
| Calories | 180 |
|---|---|
| Protein | 3 g |
| Carbs | 17 g |
| Fat | 11.5 g |
| Saturated fat | 9 g |
| Fibre | 2 g |
| Sugar | 14 g |
| Sodium | 40 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
- Freezer
- Freeze in layers separated by parchment for up to 1 month and thaw in the fridge.
Coconut Barfi FAQs
Can I use fresh coconut for barfi?
Yes. Use about 300 g freshly grated coconut and cook it for 15-20 minutes so the extra moisture evaporates. Fresh coconut barfi is softer and moister, and it keeps for only 3-4 days in the fridge.
Why is my coconut barfi not setting?
It was not cooked long enough. Scrape it back into the pan and stir over medium-low heat for a few more minutes, until the mixture leaves the sides of the pan and holds together in one mass, then press it into the pan again.
Why is my barfi hard or dry?
It cooked for too long. Take it off the heat as soon as it gathers into a soft mass, because it firms up a lot as it cools. Next time, add an extra splash of milk with the condensed milk.
Is coconut barfi gluten-free?
Yes. Coconut, condensed milk, ghee, cardamom and pistachios contain no gluten. If you are cooking for someone with celiac disease, check the condensed milk and coconut labels for cross-contact warnings.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
