Fasting Sweets

Coconut Barfi

Coconut barfi is a traditional Indian sweet which is popular in all parts of India. It is  made on many auspicious occasions and is very easy to make at home. In this recipe, I have used khoya along with desiccated (grated, dehydrated) coconut. Khoya helps in binding the mixture, gives a soft texture and a rich taste to the barfi. When freshly made delicious coconut barfi is consumed, it simply melts in mouth.


Desiccated (grated and free of moisture) coconut 250gm
Khoya 100gm
Sugar 180gm
Water 60ml
Cardamom powder 1/2 tsp
Saffron threads 5 to 7

Coconut Barfi Ingredients
Coconut Barfi Ingredients


Coconut Barfi
Coconut Barfi
  • Grease one plate with ghee to set the barfi.
  • Soak saffron for five minutes in half tea spoon milk and then gently crush it.
  • Grate or crumble khoya and roast in a pan till it turns light pink. (Prefer a nonstick pan because khoya tends to stick)
  • Take desiccated coconut and khoya in a plate and mix properly.
  • Take 180 gm sugar and 60 ml water in heavy bottom wok (kadhai)
  • Heat the mixture and keep stirring. When sugar dissolves and this mixture starts to boil, let it continue for half a minute and switch off the flame.
  • Add desiccated coconut, khoya and cardamom powder to sugar syrup, mix properly and set the mixture in a greased plate.
  • With your fingertips, gently rub saffron on the barfi.
  • Leave it to set for 2 to 3 hours.
  • Cut into desired shape and store in an air tight container.
Coconut Barfi
Coconut Barfi

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