Nariyal ki Barfi / Indian Coconut Fudge

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Neha Mathur
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Ingredients

  • Grated fresh coconut - 3 cups
  • Ghee - 3 tbsp
  • Sugar - 1 cup
  • Water - 3/4 cup
  • Yellow food color - 1/4 tsp
  • Cardamom powder - 1 tsp
  • Khoya - 200 g
  • Dry fruits slivers silver foil and saffron strands for garnishing

Instructions

  1. Grease a 9 inch pan with ghee.
  2. Keep aside.
  3. Heat khoya in a pan.
  4. Fry till pinkish in color.
  5. Keep aside.
  6. Heat sugar and water in a pan.
  7. Cook till the sugar dissolves and the syrup reaches a 2 string consistency.
  8. Do not swirl while the sugar syrup is cooking.
  9. Add yellow food color and cardamom powder.
  10. Mix.
  11. Meanwhile, add ghee in a pan.
  12. Add grated coconut and fry on medium heat for 5-6 minutes.
  13. Add khoya and sugar syrup and mix well.
  14. Pour the mixture in the prepared pan and spread evenly.
  15. Let the barfi set for 3-4 hours.
  16. Cut into small pieces.
  17. Garnish with dry fruits slivers, silver foil and saffron strand.
  18. Note - If your Barfi is not setting and is too soft, just microwave the mixture for 3-4 minutes and set again.
  19. You can skip using food color and can make a white color barfi.
  20. The consistency of sugar syrup is important for the barfi to set nicely.