Coconut barfi Nariyal barfi | Recipes | 14635
My today’s recipe 8/09/22 is coconut barfi I have shared quite a few barfi recipe. but none can replace the coconut burfi recipe with its simplicity and taste.
i inherited this recipe from my mother as she used to prepare it frequently during festival seasons for sharing it with friends and family.
lastly, the recipe easily lasts for weeks if stored in a dry air container.
3 cup coconut (grated)
2 cup sugar
½ cup milk
2 tbsp cream (optional)
¼ tsp cardamom powder / elachi powder
firstly, take 3 cup freshly grated coconut into large kadai.add 2 cup sugar and ½ cup milk.
mix well on medium flame until sugar dissolves completely.keep stirring till the mixture starts to thicken. (takes approx. 10 minutes)now add 2 tbsp cream.
continue to cook on medium flame stirring continuously.the mixture starts to thicken after 20 minutes.
and after 25 minutes, coconut mixture will start to separate from pan.
continue to cook until the mixture starts to hold the shape.now add ¼ tsp cardamom powder and mix well.
transfer the prepared dough into a greased plate lined with baking paper.set well forming a block.
allow to set for 10 minute, or till it sets completely yet warm.now unmould and cut into pieces.
finally, serve coconut burfi / nariyal barfi or store in airtight container for a week in refrigerator.
firstly, use freshly grated coconut for more juicy coconut barfi.
however, it can also be prepared with frozen coconut or desiccated coconut.
also, adjust the amount of sugar to your preference.