Nariyal ki barfi | Coconut barfi for vrats and upvas. Nariyal ki barfi is an important recipe during vrats and upvas.
Read this recipe in Hindi? How to make nariyal ki barfi
Hey… this is a very simple and easy way of making nariya ki barfi yourself. Nariyal ki barfi is a popular Indian dessert which is made from Coconut. This nariyal ki barfi recipe is made without khoya, but it can be made by adding Khoya also. Coconut Barfi is mostly made during occasion, like Janamashtami, Diwali etc. May mother used to make this barfi at home regularly and we were alway in a hurry to eat these. Sometimes we sisters used to fight with each other for this.
In my in-laws side, this is must for Janmashtami. Though the method of making barfi is somewhat different but taste was equally good at all the places.
You can easily make nariyal ki barfi at home with this recipe and it’s very easy. I have made barfi, but you can make nariyal ke ladoo also following the same recipe. I have not used milkmaid in this recipe but you can use it if you want. I have seen many chefs such as Sanjeev Kapoor, uses some other methods.
Here is the recipe of Coconut barfi by using coconut and milk.
Also check these dessert recipes :
- Mango cheese rolls
- Bread Rasmalai
- Fruit Custard pudding
- Bread gulab jamun
- Kesaria Meetha chaawal
- Mitha dalia
Ingredients for nariyal ki barfi/coconut barfi:
- Desiccated Coconut – 100gm
- 1 glass of milk
- Ghee – to grease
- Sugar – 100gm
- ½ tsp of elaichi powder
- Few drops orange food colour
- Edible Silver Foil (Varq) – 2 sheets
How to make nariyal ki barfi without khoya(Coconut barfi):
- Start by taking a large bowl combine coconut and milk and keep aside for an hour.
- Heat a heavy bottom pan with few drops of ghee and put the coconut-mixture on low flame
.
- Keep on stirring the coconut mixture on low flame so that it does not stick to the bottom of the pan.
- When all the milk gets absorbed and the mixture becomes dry add sugar and stir
.
- Keep stirring continuously till the sugar gets melt and bubbles starts forming at the edges.
- 6. After 5-6 mins all the moisture is absorbed, it will start thickening and form a mass without sticking and starts leaving the sides of the pan.
- 7. Add cardamom powder and few drops of colour and mix it well.
- 8. Grease a large plate with ghee and pour the coconut mixture onto it.
- 9. Spread it evenly and make it cool.
- 10. Now cut the barfi into diamond or square shape.
- 11. Cover with silver leaf and serve.
More vrat and upvas recipe you may like:
Note:
1 You can add nuts according to your taste.
- Desiccated Coconut – 100gm
- 1 glass of milk
- Ghee - to grease
- Sugar – 100gm
- ½ tsp of elaichi powder
- Few drops orange food colour
- Edible Silver Foil (Varq) – 2 sheets
- Start by taking a large bowl combine coconut and milk and keep aside for an hour.
- Heat a heavy bottom pan with few drops of ghee and put the coconut-mixture on low flame.
- Keep on stirring the coconut mixture on low flame so that it does not stick to the bottom of the pan.
- When all the milk gets absorbed and the mixture becomes dry add sugar and stir.
- Keep stirring continuously till the sugar gets melt and bubbles starts forming at the edges.
- After 5-6 mins all the moisture is absorbed, it will start thickening and form a mass without sticking and starts leaving the sides of the pan.
- Add cardamom powder and few drops of colour and mix it well.
- Grease a large plate with ghee and pour the coconut mixture onto it.
- Spread it evenly and make it cool.
- Now cut the barfi into diamond or square shape.
- Cover with silver leaf and serve.
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