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Coconut Barfi Recipe with Milkmaid

Time and servings

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Ingredients

  • 2 cup coconut (fresh / desiccated)
  • 1 cup condensed milk / milkmaid
  • ¼ tsp cardamom powder / elachi powder
  • 1 tsp ghee / clarified butter
  • 2 drops saffron food colour
  • 2 drops green food colour

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Instructions

  1. firstly, in a large kadai take 2 cup coconut and 1 cup condensed milk.
  2. mix well, keeping the flame on low.
  3. make sure to keep stirring until the mixture changes colour and forms a lump.
  4. now add ¼ tsp cardamom powder and 1 tsp ghee. mix well.
  5. further, divide the mixture into 3 equal parts to make tiranga burfi, else you can directly set.
  6. transfer into 3 different bowls and mix 2 drops saffron food colour to one part and 2 drops green food colour to another part leaving one part as it is.
  7. spread the green layer and flatten with a cup.
  8. further spread plain coconut layer followed by saffron layer and flatten with a cup.
  9. allow to rest for a couple of minutes or till it sets completely. now reverse and cut into square pieces.
  10. finally, serve tiranga coconut burfi or store in an airtight container (refrigerate) and enjoy for a week.

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Step-by-step

1
firstly, in a large kadai take 2 cup coconut and 1 cup condensed milk.tri colour coconut burfi or nariyal barfi
2
mix well, keeping the flame on low.tri colour coconut burfi or nariyal barfi
3
make sure to keep stirring until the mixture changes colour and forms a lump.tri colour coconut burfi or nariyal barfi
4
now add ¼ tsp cardamom powder and 1 tsp ghee.mix well.tri colour coconut burfi or nariyal barfi
5
further, divide the mixture into 3 equal parts to make tiranga burfi, else you can directly set.tri colour coconut burfi or nariyal barfi
6
transfer into 3 different bowls and mix 2 drops saffron food colour to one part and 2 drops green food colour to another part leaving one part as it is.tri colour coconut burfi or nariyal barfi
7
spread the green layer and flatten with a cup.tri colour coconut burfi or nariyal barfi
8
further spread plain coconut layer followed by saffron layer and flatten with a cup.coconut barfi recipe with milkmaid
9
allow to rest for a couple of minutes or till it sets completely. now reverse and cut into square pieces.coconut barfi recipe with milkmaid
10
finally, serve tiranga coconut burfi or store in an airtight container (refrigerate) and enjoy for a week.coconut barfi recipe with milkmaid

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Video

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Notes

  • firstly, use fresh coconut for more rich flavour. however, desiccated coconut works well.
  • also, adding colour is completely optional.
  • additionally, garnish with dry fruits for more rich flavours.
  • finally, tiranga coconut burfi taste great when served fresh.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/tri-colour-coconut-barfi-recipe-milkmaid/