Coconut Barfi recipe /Khoya Coconut barfi recipe / Coconut burfi / Thengai barfi / Sweet shop style coconut burfi with detailed instruction and step by step photos. Coconut burfi is popular sweet recipe prepared with minimal ingredients. Thengai burfi taste delicious and also easy to make. There are different recipes to make this burfi. In south India traditionally shredded coconut is cooked in sugar syrup to certain consistency and flavored with cardamom, this process is little time consuming and also requires some practice. The recipe which im sharing is quiet easy to make and also you can make quickly. I used khoya / mawa (milk solid) and desiccated coconut to make this barfi. This Khoya coconut barfi gives you sweet shop style barfi.
There is a famous sweet shop near my place known as kanti sweets their coconut barfi tastes too good i always buy them whenever i go there. That barfi just melts in mouth so somehow i tried to make similar to those. The recipe im sharing is non sticky coconut barfi and it taste exactly the one which we get in the sweet shop.
Ingredients that you will require to make Coconut barfi
- Desiccated coconut In this Coconut burfi / thengai barfi we use desiccated coconut to get that soft sweet shop style barfi. You can also use fresh coconut but the texture and the taste may differ
- Khoya/mawa I have used khoya in this recipe to make it rich
- Sugar usually regular white sugar is added in coconut barfi , replacing it jaggery powder will totally alter the taste and color of the recipe
- Milk makes the sweet rich and delicious
- Ghee unlike the other sweets we use only 2 tbsp of ghee to this
- Cardamom powder used for flavoring
- Nuts any nuts of your choice you can also serve it without the nuts
Khoya Coconut Burfi recipe / Coconut burfi recipe
Ingredients
- 1 cup Desiccated coconut
- 3/4 cup Khoya / Mawa
- 1/2 cup Sugar
- 1/4 cup Milk
- 2-3 tbsp Ghee / clarified butter + for greasing the tray
- 1/4 tsp Cardamom powder
- Nuts for garnishing
Instructions
- Grate the khoya using fine grater
- Firstly grease a tray with butter or ghee you can also use baking sheet and set it aside
- Now heat a heavy bottom kadai or non stick pan with 2 tbsp of ghee and the grated khoya/ mawa
- Now add sugar to it and mix it gently with khoya / mawa
- Add milk and mix it all together and cook it low flame for 2 minutes
- By now khoya starts to melt at this point add the desiccated coconut and cardamom powder and stir it with khoya mixture
- Keep stirring continuously for 4-5 minutes, once the mixture thickness and leaves the pan switch it off the flame
- Now transfer it to greased tray and pat it gently
- Garnish it with chopped nuts and set it aside for 1 hour
- Once it cool downs cut into desired shape and serve it