Coconut Barfi is a traditional Indian dessert made from raw (green) coconut, milk, and sugar. This melt-in-your-mouth sweet is rich, aromatic, and perfect for festivals like Diwali, Holi, or any family celebration. Its smooth texture and nutty flavor make it a favorite across generations.
Ingredients:
- 2 cups raw (green) coconut, finely ground
- 1 liter full-fat milk
- 1 cup sugar
- ½ cup mixed dry fruits, finely chopped (cashews, almonds, pistachios)
- 1 teaspoon arrowroot
- ¼ teaspoon cardamom powder (elaichi)
Instructions:
- Finely grind the raw coconut in a mixer and set aside.
- In a heavy-bottomed pan, bring the milk to a boil. Once it boils, reduce the flame to medium and continue to stir occasionally to avoid burning.
- When the milk reduces to about half, add the ground coconut and mix thoroughly.
- Dissolve arrowroot in 2 tablespoons of water and add it slowly to the milk, stirring constantly to avoid lumps.
- As the mixture thickens, add sugar, dry fruits, and cardamom powder. Mix well.
- Cook the mixture until all the milk evaporates and it becomes thick and pasty.
- Turn off the heat and allow the mixture to cool slightly.
- Grease a plate or tray with ghee and spread the warm mixture evenly.
- Place the tray in the refrigerator to set. Once firm, cut into desired shapes.
- Serve and enjoy this delicious, nutrient-rich coconut barfi.
Nutritional Information (General):
- Calories: 120 kcal
- Carbohydrates: 16g
- Protein: 2g
- Fat: 5g
- Fiber: 1g
- Calcium: 10%
- Iron: 3%
Cooking Tips & Variations:
- Saffron flavor: Add a few saffron strands for a royal taste and color.
- Khoya barfi: Add ½ cup of khoya for a richer, creamier barfi.
- Sugar substitute: Use jaggery instead of sugar for a more rustic flavor.
- Nut-Free: Skip the dry fruits for a simpler version.
Common Mistakes & Fixes:
- Mistake: Mixture too runny after cooking.
Fix: Continue to cook until it thickens more and starts leaving the sides. - Mistake: Arrowroot lumps.
Fix: Always dissolve arrowroot in cold water and stir continuously while adding. - Mistake: Barfi not setting properly.
Fix: Ensure milk is reduced enough before setting; refrigerate longer if needed.
Chef’s Tips & Tricks:
- Always stir the milk frequently to prevent sticking or burning at the bottom.
- Use freshly grated green coconut for best flavor and texture.
- Greasing the tray properly with ghee helps in easy removal and clean cuts.
- Use a sharp knife dipped in warm water to cut neat pieces.
Brand Suggestions:
- Coconut: East End or TRS Frozen Grated Coconut (available at Tesco, Asda, or local Indian stores)
- Milk: Whole milk from Tesco, Sainsbury’s, or M&S
- Sugar: Silver Spoon Granulated Sugar
- Cardamom: Natco or TRS Ground Cardamom
- Dry Fruits: Whitworths or Tesco Chopped Mixed Nuts
- Arrowroot: Doves Farm Organic Arrowroot
Equipment & Tools:
- Heavy-bottomed non-stick pan
- Mixer grinder
- Wooden spatula
- Mixing bowls
- Greased tray or thali
- Refrigerator
- Sharp knife
Pairing Suggestions:
- Enjoy with masala chai or cardamom milk.
- Serve as a dessert after lunch or dinner.
- Pack it as a homemade festive gift in decorated boxes.
Allergen Information:
- Dairy: Contains milk – not suitable for lactose intolerant individuals.
- Tree Nuts: Contains nuts – can be skipped or substituted as per preference.
- Gluten-Free: Yes, naturally gluten-free (check for arrowroot and cross-contamination).
Recipe Instructions Step by Step:
Step 1: Grind the Coconut
Finely grind raw (green) coconut using a mixer grinder and keep it aside.
Step 2: Boil the Milk
In a heavy-bottomed pan, boil 1 liter of full-fat milk. Reduce to medium and stir regularly.
Step 3: Add Coconut
When milk reduces by half, add ground coconut and mix well.
Step 4: Mix Arrowroot
Dissolve 1 teaspoon arrowroot in 2 tablespoons water. Add slowly to the milk mixture, stirring continuously.
Step 5: Add Flavor and Sweetness
Add 1 cup sugar, ½ cup dry fruits, and ¼ teaspoon cardamom powder. Stir well and cook until mixture thickens.
Step 6: Set the Barfi
When mixture is thick and dry, turn off the heat. Spread the lukewarm mixture in a greased tray.
Step 7: Refrigerate & Cut
Refrigerate until firm. Cut into square or diamond-shaped pieces and serve.