Skip to content
Forkdly

Dessert · Indian

Coconut Barfi

Easy Diwali coconut barfi made with condensed milk, no sugar syrup needed. Ready in about 20 minutes, then set in the fridge.

Prep
10 min
Cook
15 min
Total
2 hr 25 min
Serves
20

Updated

Jump to recipeIngredientsMethod

Ready in 2 hr 25 min, serves 20.

Total time
2 hr 25 min
Serves
20
Course
Dessert
Cuisine
Indian
Ingredients
7
Steps
7

Make ahead / storage: Keeps in an airtight container in the fridge for up to 1 week, or at room temperature in a cool spot for up to 3 days.

Pale coconut barfi cut into triangles and topped with chopped pistachios on a white plate

Barfi made from scratch usually starts with a sugar syrup cooked to a precise stage, which is easy to get wrong if you haven't made it before. This version skips that step entirely and uses sweetened condensed milk to do the same job, binding the coconut into a fudgy, sliceable sweet without needing a sugar thermometer.

The main thing to watch is the stage where the mixture goes from wet and glossy to starting to pull away from the sides of the pan in a mass. That's the point to take it off the heat. A minute or two too long and the barfi sets too firm and crumbly once it's cooled, since the mixture keeps thickening a little even after it comes off the stove.

Desiccated coconut works better than fresh here, fresh coconut holds too much moisture and can leave the barfi slightly wet in the centre. If you only have fresh, squeeze out as much liquid as you can before using it and expect a slightly softer set.

This is a good one to make for Diwali on 8 November if you want something that comes together quickly without any specialist equipment, and it keeps well enough to make a day or two ahead of when you need it.

Recipe

Coconut Barfi

Prep
10 min
Cook
15 min
Total
2 hr 25 min
Serves
20

Ingredients

20 Servings

Method

  1. Step 1: Grease a 8 inch square tin or tray lightly with ghee, or line it with baking paper.

  2. Step 2: Combine the desiccated coconut, condensed milk and milk in a heavy-based saucepan or deep frying pan over medium-low heat.

  3. Step 3: Cook, stirring constantly, for 10-15 minutes, until the mixture thickens, turns glossy and starts to pull away from the sides of the pan as you stir.

    Tip: Take the pan off the heat as soon as it starts pulling away from the sides, it keeps firming up as it cools, so a mixture that looks slightly wet in the pan sets to the right texture.

  4. Step 4: Stir in the ghee, cardamom and saffron, if using, and mix until glossy and well combined.

  5. Step 5: Tip the mixture into the prepared tin and press down firmly and evenly with the back of a spoon or a piece of greased baking paper.

  6. Step 6: Scatter the chopped nuts over the top, pressing gently so they stick.

  7. Step 7: Refrigerate for at least 2 hours, until firm, before cutting into squares or diamonds with a sharp knife.

Tips

  • Stir constantly once the condensed milk goes in, it catches and browns on the bottom of the pan quickly, and a few burnt flecks will throw off the flavour of the whole batch.
  • Press the mixture down firmly in the tin while it's still warm, a loosely packed barfi crumbles when you try to cut it once set.
  • Cut the barfi while it's cold and firm, straight from the fridge, it holds its edges much better than if you let it come to room temperature first.

Variations

  • Vegan: swap the condensed milk for a plant-based condensed milk alternative and use coconut oil instead of ghee, both are available at larger supermarkets.
  • Chocolate coconut barfi: stir 2 tablespoons of cocoa powder through half the mixture before pressing into the tin, swirl the plain and chocolate portions together for a marbled look.
  • Nut-free: leave the top plain or scatter with extra desiccated coconut instead of nuts.

Storage and make-ahead

Keeps in an airtight container in the fridge for up to 1 week, or at room temperature in a cool spot for up to 3 days. Freezes well for up to 1 month, cut into pieces and layered with baking paper.

Nutrition per serving, estimated

Calories
140
Protein
2g
Carbs
14g
Fat
9g

Share this recipe

You Might Also Like

Jump to recipe