Nariyal Ki Barfi or Coconut Mawa Burfi is a delicious Indian Sweet made at many occasions. If one needs to make a quick Mithai at home this is the best recipe. It makes in a jiffy and is loved by young and old alike. You can store this Mithai in refrigerator for 3-4 days. This Diwali makes this wonderful Indian Sweet and enjoy its mouth watering and juicy taste along with friends and family!
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Ingredients:
1 Cup Sugar
1/2 Cup Water
250 Gm Unsweetned Khoya (Mawa)
3 Cups (250 Gm) Desiccated Coconut (Nariyal Bhura)
1/2 Tsp Cardamom Powder
1 Tbsp Clipped Almond for garnish
1-2 Silver leaf for garnish (optional)
Preparation time: 10 min + Burfi Setting time = 1 hour
Cooking time: 15 min
Serves: Makes 16 pieces
* 1 Cup = 237 ml
Method:
1. In a Kadai add sugar and water and heat on medium flame till sugar dissolves. Once water starts to boil cook for 3-4 min stirring continuously till 1 String Syrup (Chasni) is ready.
2. After 3-4 min switch off flame and check if 1 String Syrup (Chasni) is achieved. If 1 string is not achieved cook for 1 min more and then check again. Ensure not to over cook.
3. In a separate pan cook Unsweetened Khoya (Mawa) for 3-4 min on low flame. Ensure to crush the Khoya with hands before using. Also the colour of the mawa should not change. Switch off the flame once Khoya is cooked for 3-4 min. It should have become soft and look like a ball.
4. Put the Khoya (Mawa), Desiccated Coconut, Cardamom Powder in Syrup (Chasni) and cook on low flame till all ingredients mix well.
5. Pour the mixture in a greased Mould or Thali and spread evenly flattening the top with spatula or spoon.
6. Sprinkle Clipped Almond on top and press it burfi gently. You can also use Pistachios or Cashew nuts for garnish. Decorate with Silver leaf on top.
7. Cover and put the Nariyal Burfi to set in Refrigerator for 1-2 hours. This helps in cutting nice pieces of Burfi!
8. Once set cut the Burfi in 2" square pieces or in to any other desired shape. Delicious Nariyal Burfi is ready to eat!
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