Nariyal Barfi – Traditional Coconut Burfi Recipe

Nariyal Barfi, also known as coconut burfi, is a cherished Indian sweet that celebrates tradition with every bite. Crafted with fresh or desiccated coconut, milk, and sugar, this melt-in-the-mouth coconut fudge is especially popular during festive occasions like Diwali, Holi, Raksha Bandhan, and Navaratri. The recipe is rooted in simplicity—minimal ingredients, straightforward steps, but an undeniably delightful result that everyone loves. Growing up, watching my mother make nariyal barfi was a festival ritual, the kitchen filled with the fragrance of coconut and cardamom. While I sometimes use desiccated coconut and milk for convenience, freshly grated coconut remains the ideal choice for an authentic taste and texture. This burfi owes its moisture and creamy bite to the addition of milk and a hint of cream, while cardamom lends an irresistible aroma. Whether you choose to follow the traditional approach or add your favorite nuts on top, nariyal barfi is guaranteed to be the highlight of any celebration. It keeps well for a week when stored in an airtight container, perfect for sharing with friends and family throughout the festivities.

Nariyal Barfi – Traditional Coconut Burfi Recipe

Print Recipe

By Malini Serves: 21 Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients

• 3 cup fresh grated coconut (or desiccated coconut)
• 2 cup sugar
• ½ cup milk
• 2 tbsp cream (optional)
• ¼ tsp cardamom powder

Instructions

1

Combine the grated coconut, sugar, and milk in a large, heavy-bottomed pan over medium heat.

2

Stir continuously until the sugar fully dissolves and the mixture begins to thicken, about 10 minutes.

3

Add the cream if using, and keep stirring as the mixture continues to cook and thicken, approximately 20 more minutes.

4

Once the mixture leaves the sides of the pan and starts to form a mass, stir in the cardamom powder.

5

Quickly transfer the mixture to a greased plate lined with parchment, spreading it into an even block.

6

Allow it to cool for about 10 minutes, just until warm but set. Unmould onto a cutting board and slice into squares or diamonds.

7

Store in an airtight container and refrigerate for up to a week.

Notes

Tips:
Use freshly grated coconut for authentic flavor, but desiccated coconut with warm milk is a handy alternative., Stir continuously to avoid sticking or burning, and cook until the mixture forms a soft yet firm mass., For extra richness, add chopped cashews, almonds, or pistachios as garnish before the barfi sets., Allow the barfi to cool just until it is set but still a bit warm—this makes slicing easier and gives neat edges., Store burfi in an airtight container to maintain freshness and texture for a week.