Coconut Barfi (Nariyal Barfi)

Nov 7, 2026 · By VanillaGoods

Dessert Candy confections Easy

Freshly grated coconut is cooked with milk, sugar and ghee until the liquid is gone and the mixture gathers into a soft mass, then pressed and cut into squares. The barfi is moist and gently chewy, with sweet coconut flavor, cardamom and a scattering of pistachios. Makes 16 pieces in about 2 hr 40 min.

Prep 15 min

Cook 25 min

Cooling 2 hr

Total 2 hr 40 min

Yield 16 pieces

Diet Gluten free

Ingredients

Adjust yield

pieces

½ oz (15 g)ghee, plus a little for the pan
1 ⅔ cups (200 g)fresh grated coconut, white part only, or frozen grated coconut, thawed
½ cup (120 ml)whole milk
¾ cup (150 g)sugar
½ tsp (1 g)ground cardamom
1 ½ tbsp (10 g)pistachios, finely chopped

Fresh ingredient guides

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Grease the square pan with a little ghee.
Melt the 15 g ghee in a heavy nonstick pan over low heat. Add the fresh grated coconut and stir until it smells sweet and feels drier, 3 to 4 minutes, without letting it color.
Add the whole milk and sugar. Cook over medium-low heat, stirring often, as the sugar melts and the mixture turns wet, then keep stirring as the liquid evaporates.
Continue cooking, stirring constantly near the end, until the mixture is thick and sticky, leaves the sides of the pan and gathers into one soft mass, 15 to 20 minutes in total after adding the milk.
Stir in the ground cardamom, then scrape the mixture into the greased pan. Press it level and about 3/4 inch (2 cm) thick with the back of an oiled spoon and scatter the pistachios over, pressing them in lightly.
Let the barfi cool and set at room temperature, about 1 hour. Cut into 16 squares.

Tips

Contains coconut; check with your doctor if you avoid tree nuts.
Use only the white part of the coconut, grated fine, for a pale, smooth barfi; the brown skin adds specks and bitterness.
If the barfi does not set after an hour, it was undercooked; scrape it back into the pan and cook a few minutes more.
Good with masala chai.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make coconut barfi (nariyal barfi)?

Plan on 15 minutes of prep and 25 minutes of cooking, plus 2 hours to chill and rest. The recipe makes 16 pieces.

How should I store coconut barfi (nariyal barfi)?

Refrigerate in an airtight container up to 5 days, since fresh coconut and milk spoil at room temperature. Bring to room temperature before serving.

Can I make coconut barfi (nariyal barfi) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Serve it with masala chai.

Variations

Rose and pistachio: add 1 tsp (5 ml) rose water with the cardamom and top with 25 g (3 tbsp) chopped pistachios; time unchanged.
Orange and cardamom: stir in 1 tsp (2 g) finely grated orange zest with the cardamom.
Condensed milk barfi: replace the milk and sugar with 200 g (2/3 cup) sweetened condensed milk plus 25 g (2 tbsp) sugar; it sets in about 12 minutes of cooking.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

102 Calories / serving

4.5g Fat

16.5g Carbs

0.8g Protein

14.4g Sugar

Whole recipe (16 servings): ~1632 cal · 72g fat · 264g carbs · 13g protein · 230g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Made with VanillaGoods

Browse available VanillaGoods products below. Check each product's origin and form against the ingredient list; these recommendations do not change the recipe's quantities or preparation method.