Traditional Coconut Burfi Recipe (Nariyal Barfi) – 3 Easy Methods for Festive Sweets

This dessert goes by many names- Coconut Burfi, Nariyal Barfi, Kobbari Burfi, Copra Pak, or Tengai Barfi- but it is India's classic sweet, popular all across the country. This richness and chewiness enjoy special popularity during festivals like Diwali, Raksha Bandhan, and Holi. Let us see how to make this Traditional Indian Dessert with 3 easy-to-follow methods at home from simple ingredients provided in the recipe. 

Fresh Coconut Burfi with Milk

This is the popular kind. Grate 2 cups of fresh coconut, add 1 cup of milk, and cook on a low flame. When it begins to thicken, 1.5 cups of sugar may be added, and give it a continuous stir till the mixture leaves the sides of the pan. Add cardamom powder, spread onto a greased plate, and let it set before cutting into pieces.

Coconut Burfi with Condensed Milk

This is quicker. Combine 2 cups fresh or frozen coconut with 1 cup sweetened condensed milk. Cook over medium heat until thickened. Add cardamom and chopped dry fruits; once spread and cooled, cut into slices.

Dry Coconut (Copra) Burfi

Good for longer storage. Use 2 cups grated dry coconut (copra). Lightly roast, then add 1.25 cups sugar and ½ cup water. Cook till one-string consistency. Add coconut and cardamom and stir well to set.

Tips from Chef Sanjeev Kapoor:

Fresh coconut should be used for the best taste. 

Ghee must be used to grease the tray to keep the sweets from sticking. 

Can be stored for a week in an airtight container. 

In kitchens across India, it is a stellar product of molecular gastronomy! Almost all Indian sweet manufacturers select this recipe for their array of Festival Sweets and Diwali Sweets.