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# Coconut Burfi Recipe
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| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 21 piece |
## About
**Coconut Burfi** is a simple and delicious Indian sweet made with fresh grated coconut and sugar. You can prepare it quickly with just a few ingredients. It does not need any fancy technique or equipment. Most households make it during festivals like Diwali, Navratri, or Raksha Bandhan. People share it with friends and family to celebrate joy and tradition. The recipe is often passed down from grandmothers to mothers to daughters. Each family in South India has its own slight twist or secret ingredient. This makes every version unique while preserving the traditional essence. The result is always a soft, chewy, and aromatic coconut delight.
Though it looks similar to the bounty bar, **Coconut Burfi** has no chocolate or cocoa. Instead, it celebrates the rich taste of coconut in its purest form. You can also enhance it with cardamom, saffron, or ghee. Some even mix mango pulp, dry fruits, or mawa for creative variations. The base recipe remains easy and forgiving for beginners. It holds its shape well and stays fresh for days. That makes it ideal for gifting or storing after festivals. Kids and adults love its texture and natural sweetness. It’s truly a timeless treat in every Indian kitchen.
**Fun fact**
Coconut Burfi may look humble, but it carries generations of tradition in every bite. It’s one of the first sweets children learn to make with their parents, often marking their first step into festive cooking.
## Ingredients
* 3 cup coconut *(grated)*
* 2 cup sugar
* ½ cup milk
* 2 tbsp cream *(optional)*
* ¼ tsp cardamom powder / elachi powder
## Instructions
1. firstly, take 3 cup freshly grated coconut into large kadai.
2. add 2 cup sugar and ½ cup milk.
3. mix well on medium flame until sugar dissolves completely.
4. keep stirring till the mixture starts to thicken. (takes approx. 10 minutes)
5. now add 2 tbsp cream.
6. continue to cook on medium flame stirring continuously.
7. the mixture starts to thicken after 20 minutes.
8. and after 25 minutes, coconut mixture will start to separate from pan.
9. continue to cook until the mixture starts to hold the shape.
10. now add ¼ tsp cardamom powder and mix well.
11. transfer the prepared dough into a greased plate lined with baking paper.
12. set well forming a block.
13. allow to set for 10 minute, or till it sets completely yet warm.
14. now unmould and cut into pieces.
15. finally, serve coconut burfi / nariyal barfi or store in airtight container for a week in refrigerator.
## Step-by-step
Firstly, take 3 cups of freshly grated coconut into a blender. If using desiccated coconut, soak 2.5 cups of desiccated coconut in ¼ cup of warm milk for 10 minutes.
Blend to a coarse mixture, removing large pieces.
Transfer the ground coconut into a large Kadai.
Add 2 cups of sugar and ½ cup of milk.
Mix well on medium flame until sugar dissolves completely.
Keep stirring till the mixture starts to thicken. (takes approx. 10 minutes)
Now add 2 tbsp cream. Adding cream is optional; however, it makes nariyal burfi richer and creamier.
Continue to cook on medium flame, stirring continuously.
The mixture starts to thicken after 20 minutes.
And after 25 minutes, the coconut mixture will start to separate from the pan.
Continue to cook until the mixture starts to hold its shape.
Now add ¼ tsp cardamom powder and mix well.
Transfer the prepared dough to a greased plate lined with baking paper. Alternatively, prepare balls to prepare [coconut ladoo](/recipes/coconut-ladoo-recipe-nariyal-ladoo).
Set well, forming a block.
Allow it to set for 10 minutes, or until it sets completely, but still warm.
Now unmould and cut into pieces.
Finally, serve **coconut burfi/nariyal** **barfi** or store it in an airtight container for a week in the refrigerator.
## Video
## Tips
Coconut Barfi is a quick, simple, and flavorful Indian sweet. It becomes everyone’s go-to dessert for small pujas to big festivals due to its ease and rich taste.
1. **Fresh Coconut –** Grate fresh coconut for better flavour, texture, and natural sweetness.
2. **Stir Constantly –** Keep stirring while cooking to prevent sticking or browning at the base.
3. **Sugar Ratio –** Maintain a 1:1 ratio of sugar to coconut for ideal sweetness and binding.
4. **Additional Flavours –** Add cardamom or a drop of rose essence for enhanced aroma and taste.
5. **Texture Test –** Drop a bit on a plate. If it firms up in minutes, it’s ready to set and cut.
## Notes
* Firstly, use freshly grated coconut for a juicier coconut barfi. However, it can also be prepared with frozen coconut or desiccated coconut.
* Also, adjust the amount of sugar to your preference.
* To make a hard burfi, cook for a longer time, and for a soft burfi, cook for a shorter time.
* Finally, **coconut burfi/nariyal** **barfi** can also be garnished with chopped nuts.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/coconut-burfi-recipe-nariyal-barfi/](https://hebbarskitchen.com/coconut-burfi-recipe-nariyal-barfi/)
