Coconut Burfi is a delicious melt in the mouth sweet made by cooking coconut along with sugar, ghee and flavored with cardamom powder. Coconut Burfi is also known as Thengai Barfi in Tamil and Nariyal ki Barfi in Hindi. Coconut Burfi is one of the quickest and easiest sweets that you can make for Diwali. Learn to make perfect Coconut Burfi with step by step pictures and video.
Coconut Burfi popularly known as Thengai burfi or Thenga barfi is hubby’s favorite sweet and is one of my MIL’s specialty. To me she makes the best coconut burfi I have tasted so far, flaky, not too hard and perfect. Coconut Burfi is made at home during Diwali and on special occasions as it is quiet easy to make.
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About Coconut Burfi
Burfi or Barfi is an Indian fudge which can be soft or hard. Coconut Burfi is a traditional Indian sweet made using coconut, ghee, sugar and cardamom powder with the addition of nuts which is optional. This sweet is popularly known as Thengai barfi or Nariyal barfi and one of the festive sweets that even beginners can try.
Coconut Burfi is a delightful dessert that you can make for gifting purpose too. I learnt this recipe from my MIL who is an expert in making coconut burfi. This sweet can be made in many ways though the ingredients are almost the same. This recipe I’ve shared here is very easy and quick to make which comes together in just 20 minutes.
Coconut Burfi Video
This is the traditional way of making coconut burfi with just coconut, sugar and ghee as main ingredients. It just takes 15-20 minutes from scratch and one of the easy sweets that even beginners can try. So what are you waiting for?! Do try this easy and quick sweet for this Diwali and enjoy!
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Coconut Burfi Ingredients
- Coconut – You can use freshly grated coconut or pulse it to make it fine and use it. You can even use desiccated coconut or dried coconut flakes too.
- Sugar – Use white granulated sugar, you can alternatively use jaggery too.
- Ghee – Use pure ghee for nice aroma.
- Cardamom powder – Cardamom powder is added very little as the main flavor is from coconut.
How to make Coconut Burfi Step by Step
1.Take coconut pieces and add it to mixer.
2.Grind it until slightly fine. You can use freshly grated coconut too.
3.Now measure 1 cup coconut and 3/4 cup sugar, set aside.
4.Brush little ghee in a tray and keep it ready.
5.Add 1 teaspoon ghee to a pan add 1 cup coconut. Saute for 2 minutes until moisture leaves.
6.Add 3/4 cup sugar to a pan along with 1/3 cup water.
7.Stir well until sugar dissolves completely.
8.Let the syrup boil. Keep stirring and checking in between.
9.Check for 1 string consistency. The string should not break in half it should stand for a second. If it breaks in half then its 1/2 string so cook for few more seconds to get 1 string consistency.
10.At this stage add sauteed coconut along with 1/4 teaspoon cardamom powder.
11.Mix it well. Keep cooking in low flame.
12.Add 1 tablespoon ghee. Mix well and cook until it becomes thick.
12.Cook until it becomes thick but in slightly flowing consistency more like thick halwa consistency.
13.Now immediately transfer the mixture to the greased tray.
14.Level it well using a spatula. Add nuts if you like. Set aside for 15 minutes.
15.When it is still warm mark pieces using a knife. It will look moist at this stage. Let it set at room temperature for 1 hour minimum.
16.This is after an hour, now the burfi is set completely. When you touch and see – it should not stick and will be hard.
17.Cut into squares.
18.Coconut burfi is ready!
Store in a clean dry container.
Expert Tips
- While scrapping the coconut take care not to scrap too deep. Discard the brown part use only the white flesh part.
- You can either grate coconut and use it but in that case also the shreds will be big so you can pulse it in mixer until slightly fine then use it.
- Testing the sugar syrup is not that difficult, First the sugar syrup becomes very sticky only then single string consistency is reached. If you are a first timer check it every now and then till the desired consistency is reached.
- Single string consistency the string should stand for a second that is the perfect consistency.
- Roasting coconut increases shelf life.
- While pouring it may look sticky and flowing but when set it will harden and become perfect barfis.
- When the desired stage is reached, immediately transfer it to the greased tray.
- Make sure you cool them only for 10-15 minutes then mark the pieces. But make sure to do the marking when it is still warm.
- Let it set for at least 1 hour then cut into pieces.
Serving & Storage
Coconut Burfi keeps well in room temperature for about 3 to 5 days and in fridge for 10 days.
FAQS
1.What is the alternate to fresh coconut?
Fresh coconut is best to use for coconut burfi however you can use desiccated coconut or dried coconut flakes too.
2.What others can I add as variation?
You can add chopped ghee cashews fried cashews or even raisins. For a variation you can add tutti frutti at the last stage, mix and switch off.
3.How long does coconut burfi stay good?
Coconut burfi stays good for 3-5 days in room temperature and in fridge for about 10 days.
If you have any more questions about this Coconut Burfi Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Coconut Barfi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Coconut Burfi Recipe | Nariyal Barfi Recipe
Ingredients
- 1 cup coconut
- 3/4 cup sugar
- 1/3 cup water
- 1 teaspoon + 1 tablespoon ghee
- 1/4 teaspoon cardamom powder
Instructions
- Take coconut pieces and add it to mixer.
- Grind it until slightly fine. You can use freshly grated coconut too.
- Now measure 1 cup coconut and 3/4 cup sugar, set aside.
- Brush little ghee in a tray and keep it ready.
- Add 1 teaspoon ghee to a pan add 1 cup coconut. Saute for 2 minutes until moisture leaves.
- Add 3/4 cup sugar to a pan along with 1/3 cup water.
- Stir well until sugar dissolves completely.
- Let the syrup boil. Keep stirring and checking in between.
- Check for 1 string consistency. The string should not break it should stand for a second.
- At this stage add sauteed coconut along with 1/4 teaspoon cardamom powder.
- Mix it well. Keep cooking in low flame.
- Add 1 tablespoon ghee. Mix well and cook until it becomes thick.
- Cook until it becomes thick but in slightly flowing consistency more like thick halwa consistency.
- Now immediately transfer the mixture to the greased tray.
- Level it well using a spatula. Add nuts if you like. Set aside for 15 minutes.
- When it is still warm mark pieces using a knife. It will look moist at this stage. Let it set at room temperature for 1 hour minimum.
- This is after an hour, now the burfi is set completely. When you touch and see it should not stick and will be hard.
- Cut into squares.
- Coconut burfi is ready!
Happy Cook / Finla
Reminds me of my teenage ears, the only sweet i ever made during that time was coconut burfi,, it is so long ago i have made them, yours look so good.
Chitra
Its in my try list,will make it soon 🙂 pretty clicks 🙂
Veena Theagarajan
looks yummy and very tempting
great-secret-of-life.blogspot.com
Dipti Joshi
Generally I mix all ingredients and stir them till the mass thickens up but I will definitely try this way.
Shama Nagarajan
my favourite…lovely
Priya R
looks yummy love the second last click
DivyaGCP
Love coconut Burfi.. My mom used to make it.. But I havent tried though..
jeyashrisuresh
Very tempting burfis, well explained too
Divya Kudua
One of the first sweet dishes I ever learnt to make,love the simplicity of the recipe!
Cilantro
My favorite too and I make it every Deepavali. Looks like Deepavali has already started at your place?
anusha praveen
this recipe makes me think of my grandma sharmee thanks for reminding me! and the pics are so good!
divya
looks tempting & delicious…mouthwatering!
Sangeetha Priya
First time here, traditional dessert with perfect clicks n squares too. Loved it Sharmi!!!
Hari Chandana P
Looks lovely and delicious.. awesome clicks too 🙂
Shema George
Growing up I have had these a lot. Me being from Kerala – the land of coconuts, you can image how much I must have had these 🙂
Your look perfect Sharmi 🙂
Vimitha Anand
I love coconut burfis and these look moist n inviting
Santosh Bangar
perfect for festival
Umm Mymoonah
Wow! Perfectly made burfis, I love this a lot, yummy!
Priya
Love this extremely addictive burfis.
radha
Diwali sweet for sure! My younger one loves this.
Jay
absolutely mouthwatery…love ur fascinating presentation Sharmi..:)
Shweta in the Kitchen
Love coconut burfi, looks tempting
Priya Satheesh
My mom used to prepare this!!! Very clear explanation n tempting burfis!!!
Prathima Rao
A fav at home..always..This has been a diwali special at our place year after year..Looks perfect Sharmi 🙂
Prathima Rao
Prats Corner
APARNARAJESHKUMAR
texture s good
ANU
very nice step by step perfect burfi…luv ur clicks
Lorraine Joy Alegria-Vizcarra
That looks great. I have seen those before but didn't know the name.
Aditi
hi how long can we keep this barfi? how long does it last thanx
Sharmilee! :)
@Aditi : Stays good atleast for 4-5 days without refrigeration.
dhivya
I love coconut burfi.. i love in germany and its difficult to get fresh coconut.. but get very good dessicated coconut powder.. Will the recipe work with dessicated coconut?
Sharmilee! :)
@Dhivya : Dessicated coconut is dried variety as far as I know so not sure whether it will be ok….
Sharmilee! :)
@Vini : Thanks so much for notifying…have left comment in the link…am deleting ur comment too to avoid publicity for her space 🙂
Ramya M
I tried this. Just took it out of the stove one minute late. It became little powdery. Any suggestions to make it right. Can I grind it with little water and stir for some time and try again?
SHARMILEE J
The sugar syrup should be just right and also switching off is more important….only then you will get burfis…may be next time be more careful 🙂
Dorathy Lavanya
your dishes are awesome….especially guiding us with pics step by step…thanks.God bless u.
Dorathy Lavanya
Simply awesome…your doing a wonderful job…spcl appriciation goes to ur step by step clicks…God bless u… am going to try now. Wish me.
Vidhya Rajesh
Lovely photos Sharmilee … I always come to your blog for checking on any recipe.
Mohan Babu K
My Coconut Burfi came well. Thanks to your recipe.
Suja
deepika ninama
Wow!! Its mah fav sweet. .thank u for ur recipe..
Sarma
Can I add vanilla essence instead of cardamom powder?
SHARMILEE J
Vanilla essence will not be a nice combo for coconut burfi you can try rose essence if you dont like cardamom powder
Sarma
Thank u so much will sure give a try
sara
hai sharmi i took it in stove more than 15 min . after transfered it in plate mine get little runny?
SHARMILEE J
It is undercooked I guess…you can try cooking for few more mins
Shakti
Hi
I tried it for the first time today…I got a solid mass in the end…but my burfis are more like halwa..it's sticky… wt adjustments can be made to it to shape up lik burfi…??
SHARMILEE J
It is undercooked I guess…you can try cooking for few more mins
Unknown
Tried it for the first time…….Mine turned out powdery?…
Wat do i need to do?
SHARMILEE J
If you pass the right consistency of sugar syrup then it may turn powdery
Chef Sunil Rajput
I made your version of coconut barfi exactly to your recipe and it turned out wonderfully! Much better than the shop-bought version. Thank you so much!
zappy
Wonderful recipe thnx tried it came out really well
Pyarijan Shaik
do we need to use dried coconut or fresh one to make burfi
SHARMILEE J
Fresh coconut
Preethi Vijayakumar
Hi Sharmi, Tried your version of coconut burfi today and it turned out to be very yummy. Thank you so much!!
Unknown
I made this today . turned out perfect! Thanks so much for the recipe
Augustine Yeoman
awesome post… very much interesting topic discussed