Who doesn’t love a sweet barfi? These were an annual treat for us growing up. Come every Diwali my parents bought Coconut barfi from the local Indian bakery. They are deliciously decadent, that you just can’t help reaching for another soon after finishing the first!
There are many different types of barfi’s including almond, pistachio and even chocolate. The word barfi comes from the Persian word ‘barf’ which means ‘ice’, likely referring to it’s original white appearance that barfi is known for.
My coconut barfi recipe uses condensed milk, desiccated coconut and milk powder, as the key ingredients. Traditionally, milk and cream is used instead of the condensed milk and the barfi is cooked over a low heat with regular stirring. This recipe is quicker to make however, tastes just as good and ready in about 15 minutes.
If you’re busy preparing for diwali or an occasion, why not try my other dessert recipes? I can thoroughly recommend the Gajar ka Halwa!
Coconut Barfi
Equipment
- Hard bottom sauce pan
- 8" Spring bottom round baking tin
Ingredients
- 2 tbs Ghee
- 200 g Desiccated Coconut
- 100 g Milk Powder
- ¼ tsp Ground Cardamom
- 397 g Condensed Milk
Instructions
- In a hard bottom pan, add ghee and let this melt.
- Collectively, add the desiccated coconut, milk powder and condensed milk to the pan. Mix and stir for approximately 10 minutes.
- The mixture should be fully combined and have thickened.
- Empty the contents into a lined tin, press down to compress and flatten the top of the barfi.
- Leave this to set for 1-2 hours, before cutting into cubes and serving.
Just loved your recipe for coconut barfi. It taste delicious.