Coconut barfi
A modest batch of coconut squares with milk and cardamom.
- Active prep
- 10 min
- Cook
- 25 min
- Yield
- 12 small pieces
About 95 minutes total elapsed time, including 60 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
Cook a small batch of coconut barfi for a Dussehra mithai plate or a family visit. The mixture needs steady stirring as moisture reduces; stop when it gathers together rather than relying only on the clock. Press into a shallow tray for even pieces and allow it to firm before cutting. This milk-based version should be kept refrigerated after cooling.
Ingredients
- 2 cups freshly grated coconut
- 3/4 cup sugar
- 1/2 cup milk
- 1 tsp ghee
- 1/4 tsp ground cardamom
Method
- 1
Grease a small shallow tray with a little ghee.
- 2
Combine coconut, sugar and milk in a heavy pan.
- 3
Cook on medium-low heat, stirring continuously as the sugar dissolves.
- 4
Continue stirring until the mixture thickens and pulls together away from the pan.
- 5
Stir in cardamom and remaining ghee, then spread into the tray.
- 6
Cool until firm before cutting into squares; refrigerate once cool.
Helpful tips
- Milk-based sweets need refrigeration; use clean utensils and serve small portions.
Plan ahead
Grease the tray and measure ingredients before starting so you can stay with the pan. Allow cooling and setting time before slicing; pack only once firm and keep chilled until needed.
Common questions
Why has my coconut barfi not set?
Too much remaining moisture can leave it soft. Cook until the mixture gathers and pulls away from the pan, then allow it to cool fully; the tray thickness also affects setting time.
Can I swap dried coconut for fresh coconut directly?
Dried coconut absorbs liquid differently. Use the coconut specified in this recipe or choose a recipe designed for desiccated coconut rather than making a one-for-one swap.