Coconut Khoya Burfi Recipe – Nariyal Ki Barfi With Khoya

Coconut burfi recipe with khoya

I must thank my reader friend Harini for requesting me to try Chennai Ganga sweets shop style coconut burfi with khoya ( Thengai burfi in Tamil, Nariyal Ki burfi in Hindi). When she told me, I had no clue about its taste and texture. Recently I bought that coconut burfi from Ganga sweets during my Chennai trip. When I tasted it, I found the barfi is made with coconut and khoya. I browsed for the recipe and tried it by watching Dr.Shalini’s YouTube video. Even though its my first attempt, I am quiet happy with the results.I won’t say it came out 100% close to the sweet shop ones but it tasted similar. 

Usually South Indian coconut burfi is made by cooking freshly scraped coconut in sugar syrup of one string consistency. But this coconut burfi with khoya is prepared by cooking khoya/mawa, desiccated coconut, sugar and water together till it reaches the burfi consistency. You don’t have to check for one string sugar syrup. But this burfi takes long time to cook and set as it has khoya in it. 
I have not used milk, milk powder or condensed milk in this recipe as I had used yellow food color to resemble the sweet shop burfi. If you want to make white colored coconut burfi, use milk instead of water. I am happy that I could try this North Indian style nariyal ki burfi successfully at home. I am sharing this colorful recipe as my contribution for Holi festival. Do try this easy and yummy coconut mawa burfi at home for this festival and have a great celebration. Lets see how to make coconut khoya burfi with step by step photos and a VIDEO !
Do check out my Holi special recipes COLLECTION for more sweets and snacks ideas!

coconut khoya burfi recipe

Coconut khoya burfi recipe – Nariyal Ki barfi with mawa

Coconut khoya burfi recipe - Nariyal Ki barfi with mawa How to make coconut khoya burfi recipe at home – North Indian style coconut burfi with khoya !

Cuisine: Indian
Category: Sweet
Serves: 10 
Prep time: 5 Minutes
Cook time: 30 Minutes
Total time: 35 Minutes

INGREDIENTS

1 cup – 250ml

  • Desiccated coconut – 1.5 cups ( I used store bought dry coconut)
  • Unsweetened Khoya / Mawa – 1 cup ( I used  200gms of Milky mist khoya)
  • Sugar – 1 cup
  • Water – 3/4 cup
  • Saffron threads – Few
  • Yellow food color – A pinch
  • Cardamom powder – 1/4 tsp
  • Chopped pistachios – 2 tbsp ( To garnish)
  • Ghee – 1 tsp ( to grease the plate)
METHOD

  • Grease a tray with ghee and keep it ready. Mash the khoya well and measure 1 cup. Keep aside.In a kadai, take 3/4 cup of water, add saffron threads, food color and cardamom powder. Mix well and let it start to boil. Add 1 cup of mashed khoya and mix well without lumps. It resembles condensed milk after mixing.
    coconut khoya burfi recipe
  • When it starts to boil with bubbles, add sugar and mix well.Sugar melts and the mixture starts to roll boil. Let it boil for a minute.
    coconut khoya burfi recipe
  • Then add 1.5 cups of desiccated coconut and mix well. Mixture will start to thicken. Keep mixing till the burfi mixture is thick and leaves the sides of pan completely. It becomes a whole mass with nice coconut smell. Stay nearby and keep stirring to prevent burnt bottom. It takes nearly 10–15 minutes to reach the final stage if mixing in medium to high flame. Make sure there is very less moisture. It should not be too wet. Remember over mixing makes the burfi too hard and chewy.So remove it at the right time.
    coconut khoya burfi recipe

    coconut khoya burfi recipe
  • Grease the bottom of a small bowl with ghee. Put the burfi mixture to the greased tray and press it well with a greased bowl. Level it and sprinkle the chopped pista pieces. Press it well.
    coconut khoya burfi recipe
  • Freeze the burfi mixture for one hour OR refrigerate it for 2-3 hours. It helps to set the burfi quickly and make shapes perfectly. Mark square shape using a greased knife.As the burfi mixture is cold and frozen, it would be difficult to handle. So press it hard to mark shapes. Remove it after few minutes. It tastes slightly chewy when consumed on the same day. Tastes perfect the next day. This burfi needs a setting time of 8 hours. Be patient. Leave over night and taste it the next day to know its actual taste.
    coconut khoya burfi recipe

    coconut khoya burfi recipe 
  • Enjoy ! This burfi stays good for 2 days in room temperature and 4 – 5 days under refrigeration.

    Note
    • If you want to use fresh coconut, you can use instead of desiccated coconut. But it takes longer time to cook and reach the final stage as fresh coconut has some water content.
    • Shelf life of the sweet reduces if you use fresh coconut.

    Nariyal ki barfi with khoya

    Try this easy, yummy coconut khoya burfi at home and enjoy the festival !

    coconut khoya barfi recipe

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