Coconut barfi is a delicious fudge which is made with freshly grated coconut and sugar. There are versions with and without milk. We have made it without milk here. This coconut barfi or nariyal ki barfi is made during festivals like Diwali, for Navratri and Navratri Vrat, for Holi and other festivals. This Thengai Barfi recipe is easy and unique
Grate coconut . Ensure that you do not scrape off the brisn particles. Retain only white portion of coconut grating. We prefer freshly grated coconut for this recipe.
Grease a deep tray or plate with ghee
Blend 1/4 cup grated coconut with 1/4 cup water.
This coconut paste gives a unique taste and some softness to the coconut barfi. Some recipes add milk to get the softness and done moisture. But though it tastes good made that way we
feel that coconut taste and flavour then gets subdued. Instead, when we add coconut paste we not only retain the taste and flavour of coconut but also enhance it
Heat ghee in a pan
Add cashew nuts when ghee is hot
Fry until cashew nuts turn golden in colour
Remove cashew nuts from the pan with a slotted ladle
In the same ghee, add sugar
Keep flame very low
Add the ground coconut paste
Stir for 15 seconds
Now add the grated coconut
Sugar turns the mixture moist
We need to stir on a medium to low flame until the moisture dries up.
The key to any good barfi is to know when to switch off the flame
As soon as the moisture dries up, add the fried cashew nuts and cardamom powder
Now stir for just two minutes and switch off the flame.
Yummy coconut barfi is ready
Do check out our dessert recipes here
You may want to see almond barfi
Freshly grated coconut 1 and 1/4 cup
Sugar 1 cup
Cardamom powder 1 tsp
Ghee 2 tbsp
Cashew nuts 2 tbsp
Pistachio 2 tsp (optional)