Coconut burfi or nariyal ki barfi is one sweet which is Indian’s favorite and healthy too. It is a South-Indian sweet which is a delicious sweet made of coconut, milk, and sugar.
Coconut burfi is usually made during festive seasons, but, we do not need any festival to make a sweet and this recipe is totally healthy.
- Freshly grated coconuts make great burfi.
- To set your barfi well, grind the slices of coconut in a grinder, this way the grated coconut will be really fine and thin.
- The amount of sugar can be altered according to your preference, whatever taste you like.
Per serving of coconut burfi contains 242 calories:
- Fat 13g
- Saturated Fat 10g
- Cholesterol 7mg
- Sodium 24mg
- Potassium 166mg
- Carbohydrates 32g
- Fiber 3g
- Sugar 29g
- Protein 3g
Prepare time: 5 mins
Cook: 15 mins
Ready in: 20 mins
Ingredients
- 400 grams (4 ¼ cups) coconut
- 1 ½ cup sugar
- 1-2 tablespoons ghee
- ½ teaspoon cardamom powder
- 2 tablespoons cashews
- 2 cups of milk
Preparation
-
- Prepare a pan, grease it. You can also keep parchment paper.
- Now, heat a pan with one tablespoon of ghee.
- Add cashews to it and fry until they turn golden-brown in colour. Keep them on a plate.
- Next, add coconut and pour milk into it.
- Mix it well and bring to a boil.
- Slowly reduce the heat and cook until the milk starts to evaporate.
- Then, add sugar to it and cook it.
- Evaporate the moisture by cooking.
- Now, add ghee and continue cooking and stirring it.
- Keep stirring till the mixture is dry.
- Check if there is any extra moisture by pressing the spatula.
- At this stage, the mixture will become dense and turn thick and sticky.
- Now, transfer the mixture to the greased pan and press it.
- Sprinkle the cashew nuts and if you like pistachios too.
- Keep it at room temperature for almost 3-4 hours.
- Once the mixture is set, cut into slices, either diamond shape or rectangular.
- Leave it for 8-10 hours, again at room temperature.
The barfi is all ready to be served. You can store it in an airtight container.