The coconut barfi are easy and quick to prepare sweets, belonging to the Indian culinary tradition. The term means snow, fitting as they are white sweets and evoke that image with their pristine appearance. These sweets are often made for weddings or important ceremonies and served cut into cubes, round pieces, or diamond shapes.
There are many variations. They can be prepared using chickpea flour, chocolate, rose water, cashews, or even a version using grated carrots. Today, however, I propose my version: the coconut barfi, probably the most popular. To make this recipe, condensed milk is melted with butter, cardamom seeds, and grated coconut. Right after, the mixture is poured onto a preferably rectangular or square baking tray and left to set. In my recipe, I have also added pistachios, hazelnuts, and almonds. Of course, you can customize the recipe using the nuts you like best.
For those who love coconut like me, you won’t be able to resist tasting them! They are very simple to make and require few ingredients and steps. If you are also looking for an easy Indian recipe, perhaps in anticipation of a themed dinner with friends or family, it’s beginner-proof. Great also after coffee or to accompany a cup of tea with company. But now, follow me into the kitchen, because the coconut barfi will be ready in a click!
You may also be interested in other Indian recipes
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Indian
- Seasonality: All seasons
- Energy 467.63 (Kcal)
- Carbohydrates 45.51 (g) of which sugars 41.85 (g)
- Proteins 5.98 (g)
- Fat 31.12 (g) of which saturated 22.15 (g)of which unsaturated 7.73 (g)
- Fibers 3.13 (g)
- Sodium 177.25 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.75 cups grated coconut (desiccated)
- 1/2 cup condensed milk
- 2 tbsp butter
- cardamom (as required)
- unsalted pistachios (as required)
- hazelnuts (finely chopped, as required)
- almonds (as required)
Tools
- Non-stick baking tray square 8 x 8 inches
- High-sided saucepan
- Spoon
- Parchment paper
Steps
First, open the cardamom pods, retrieve the seeds, and set them aside. Then, melt the butter with the condensed milk over low heat, and add the desiccated coconut.
Stir well and add the cardamom seeds that you had set aside. Then thicken until the mixture detaches from the sides. Add the nuts: pistachios, almonds, and chopped hazelnuts, and stir until these ingredients are also incorporated into the mixture. Remember to keep some nuts aside for the final garnish.
Immediately pour the mixture into a tray or onto a plate lined with parchment paper and press well. Distribute the remaining nuts, cover with cling film, and place in the refrigerator to set for about 1 hour.
After the resting time, retrieve the coconut barfi, unmold them from the mold, cut them into squares or diamonds, and serve.
Variations and advice
Coconut barfi can be stored for 3 or 4 days in an airtight container in a cool, dry place.
There is no exact amount of nuts to use. You can add them according to your taste. Alternatively, you can also omit them.
