Coconut Barfi, Layered Rose Coconut Barfi Recipe
by Tarla Dalal
coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with 33 amazing images.
coconut burfi is an exciting fare to perk your Indian festive mood. Learn how to make layered rose coconut barfi.
Coconut Burfi (Barfi, or Burfi) is a popular Indian sweet or Indian fudge, made with dry desiccated coconut, milk, sugar and flavored with cardamom. Here we are making a layered coconut burfi recipe made of a base white layer and top pink layer. This layered coconut barfi is very easy to make and turns out soft and delicious using ingredients easily available at home.
Rose coconut barfi is made from simple ingredients like desiccated coconut, milk, fresh cream, cardamom, rose essence and sugar to sweeten it. No need to sweat over the consistency of the sugar syrup or any such complications to make rich mithai. Just follow the simple instructions, and very soon you will have a melt in mouth nariyal barfi, with the rich texture, flavour of coconut and rose tinged with the intense aroma of cardamom.
Tips to make coconut barfi: 1. Instead of sugar you can also add condensed milk to make barfi. 2. Fresh cream provides required moisture to the barfi which makes barfi extremely soft and delicious. 3. Roast the coconut on low heat for a minutes to intensify the coconut flavor. Make sure to not change the coconut color while roasting. 4. Instead of desiccated coconut you can also use freshly grated coconut. 5. Make sure to keep the excess parchment paper in the tin which becomes easier to transfer to the chopping board and the barfi also comes out easily.
Enjoy | coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | with detailed step by step photos.
Coconut Barfi, Layered Rose Coconut Barfi Recipe recipe - How to make Coconut Barfi, Layered Rose Coconut Barfi Recipe
Preparation Time: Cooking Time: Total Time:
Makes 9 pieces
For The Coconut Barfi
3 cups desiccated coconut
1 tbsp ghee
1/2 cup milk
1/2 cup fresh cream
1/2 cup sugar
1/4 tsp cardamom (elaichi) powder
1/2 tsp rose essence
few drops of red colour
For The Garnish
edible silver leaf (vark)
1/2 tsp finely chopped pistachios for sprinkling
dried rose petals for sprinkling
For coconut barfi
- For coconut barfi
- To make {span class="bold1"}coconut barfi{/span}, heat ghee in a non-stick pan. Add desiccated coconut and saute on medium flame for a minute.
- Add milk, fresh cream and sugar. Mix well using a spatula.
- Cook on medium flame for 3 to 4 minutes, while stirring continuously until the mixture leaves the side of the pan and binds together well.
- Switch off the flame and add cardamom powder and mix well. Divide the mixture into two portions.
- Line a 250 mm. X 125 mm. (10” x 5”) aluminium tin with butter paper or parchment paper and grease it well using ghee.
- Transfer one portion of the mixture into the lined and greased tin and spread it evenly using a spatula.
- Add rose essence and a few drops of red colour in the other half portion. Mix well.
- Refrigerate it for at least 1 and ½ hour.
- Garnish with edible silver foil, pistachios and rose petals.
- Cut the {span class="bold1"}coconut barfi{/span} into 9 equal pieces and serve coconut barfi or use as require.
coconut barfi video
like coconut barfi recipe
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like coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | then do try other mithai recipes also:
- rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla |
- gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun |
what is coconut barfi made of?
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coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | is made of cheap and easily available ingredients in India:
For making barfi: 3 cups desiccated coconut, 1 tbsp ghee, ½ cup milk, ½ cup fresh cream, ½ cup sugar, ¼ tsp cardamom powder, ½ tsp rose essence and few drops of red colour. See the below image of list of ingredients for coconut barfi. -
For garnish: Edible silver foil (vark) optional, Pistachio for sprinkling, Rose petals for sprinkling and Saffron (optional). See the below image of list of ingredients for coconut barfi.
how to make mixture for coconut barfi
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To make coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | heat 1 tbsp ghee in a non-stick pan. Roasting coconut intensifies the flavour.
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Add 3 cups desiccated coconut. It is easily available in the local market.
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Saute on medium flame for a minute.
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Add ½ cup milk. Here I have used full fat milk which makes the barfi moist and richer.
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Add ½ cup fresh cream. Fresh cream provides required moisture to the barfi which makes barfi extremely soft and delicious.
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Add ½ cup sugar. You can reduce the proportion of sugar as per your preference.
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Mix well using a spatula.
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Cook on medium flame for 3 to 4 minutes, while stirring continuously until the mixture leaves the side of the pan and binds together well.
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Switch off the flame and add ¼ tsp cardamom powder.
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Mix well.
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Divide the mixture into two portions.
how to set coconut barfi
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Line the tin with butter paper or parchment paper.
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Grease the tin properly from all the sides with ghee using a brush.
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Transfer the mixture into a 250 mm. X 125 mm. (10” x 5”) lined and greased aluminum tin. Spread it evenly using a spatula.
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Add ½ tsp rose essence in other half portion.
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Add a few drops of red colour in the other half portion.
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Mix well.
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Spread an even layer of the rose mixture over the coconut mixture and refrigerate it for at least 1 and ½ hour.
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Carefully remove the barfi on the chopping board.
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Garnish with edible silver leaf (vark).
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Sprinkle ½ tsp finely chopped pistachios.
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Sprinkle dried rose petals .
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Cut the barfi into 9 equal pieces.
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Serve coconut barfi recipe | nariyal barfi | layered coconut barfi | rose coconut barfi | or use as require.
how to store coconut barfi
- You can store this coconut barfi in an air tight container in the refrigerator. It stays fresh for up to a week in the fridge.
tips to make coconut barfi
-
Instead of sugar you can also add condensed milk to make barfi.
-
Fresh cream provides required moisture to the barfi which makes barfi extremely soft and delicious.
-
Roast the coconut on medium flame for a minutes to intensify the coconut flavor. Make sure to not change the coconut color while roasting.
-
Instead of desiccated coconut you can also use freshly grated coconut.
-
Make sure to keep the excess parchment paper in the tin which becomes easier to transfer to the chopping board and the barfi also comes out easily.
| Energy | 76 cal |
| Protein | 1 g |
| Carbohydrates | 7.8 g |
| Fiber | 1 g |
| Fat | 4.5 g |
| Cholesterol | 0.1 mg |
| Vitamin A | 10.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0.4 mg |
| Folic Acid | 1 mcg |
| Calcium | 32.4 mg |
| Iron | 0.1 mg |
| Magnesium | 2.5 mg |
| Phosphorus | 32.1 mg |
| Sodium | 1.6 mg |
| Potassium | 27.1 mg |
| Zinc | 0.1 mg |
Can we use desiccated coconut instead?
i am not a huge fan of sweets with coconut but i really liked this one. It has the perfect sweetness. The texture of the barfi is obviously slight different from what is made on the stove but it was really good.