Fresh Coconut Burfi / Coconut Fudge or fresh Nariyal burfi is a classic and traditional Indian sweet which is prepared during festivals and special occasions. The taste and the juices that emanate from the fresh coconut give the special richness to this delicacy. Whilst this recipe of mine shows step by step how to make it from fresh milk and fresh coconut, you can use desiccated coconut and condensed milk, to get a similar recipe in less that 10 minutes (see my recipe of Coconut Laddo).
Preparation Time: 10 minutes
Cooking Time: 20 minutes
- Fresh Nariyal/Coconut(grated) – 1.5 cup
- Full Cream Milk – 1 cup
- Sugar – 1/2 cup
- Cardamom Powder – 1 teaspoon
- Yellow food colour – few drops(optional)
- Clarified Butter/Desi Ghee – 1 tablespoon
- Chopped Almonds – 8
- Silver Vark for garnishing
- Take a heavy bottomed pan and keep it on medium heat. Add Milk and grated coconut to it and cook till all the milk is absorbed, stirring occasionally.
2. Add Sugar now and again cook it till the mixture thickens.
3. Now add Desi Ghee / Clarified butter, yellow colour and Cardamom Powder to it and stir it again till all the mixture stick together; switch off the flame.
4. Grease a tray with few drops of ghee and transfer the mixture onto it. Spread it in the tray evenly with the help of a spatula and stick silver vark on it.
5. Garnish with chopped Almonds and when its cooled cut them into squares.
Nariyal Burfi is ready to be served.
- Don’t overcook the mixture after it comes together otherwise the barfi will be chewy.
- You can skip adding colour to it.
- If you don’t have Fresh coconut, you can use market bought desiccated coconut. Just soak it in little milk for 1 hour and then follow the same recipe.
- You can use condensed milk, for quick recipe (of course taste of fresh is unbeatable).