• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • ×
    You are here: Home / RandomPosts / Coconut Burfi | Nariyal Barfi

    Coconut Burfi | Nariyal Barfi

    Last Updated On: Oct 19, 2024 by Sharmilee J

    17
    Shares

    Jump to Recipe Jump to Video Print Recipe

    Coconut Burfi is a delicious melt in the mouth sweet made by cooking coconut along with sugar, ghee and flavored with cardamom powder. Coconut Burfi is also known as Thengai Barfi in Tamil and Nariyal ki Barfi in Hindi. Coconut Burfi is one of the quickest and easiest sweets that you can make for Diwali. Learn to make perfect Coconut Burfi with step by step pictures and video.

    coconut burfi in a gold color plate

    Coconut Burfi popularly known as Thengai burfi or Thenga barfi is hubby’s favorite sweet and is one of my MIL’s specialty. To me she makes the best coconut burfi I have tasted so far, flaky, not too hard and perfect. Coconut Burfi is made at home during Diwali and on special occasions as it is quiet easy to make.

    Jump to:
    • About Coconut Burfi
    • Coconut Burfi Video
    • Coconut Burfi Ingredients
    • How to make Coconut Burfi Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Coconut Burfi

    Burfi or Barfi is an Indian fudge which can be soft or hard. Coconut Burfi is a traditional Indian sweet made using coconut, ghee, sugar and cardamom powder with the addition of nuts which is optional. This sweet is popularly known as Thengai barfi or Nariyal barfi and one of the festive sweets that even beginners can try.

    Coconut Burfi is a delightful dessert that you can make for gifting purpose too. I learnt this recipe from my MIL who is an expert in making coconut burfi. This sweet can be made in many ways though the ingredients are almost the same. This recipe I’ve shared here is very easy and quick to make which comes together in just 20 minutes.

    coconut barfi served in a gold plate

    Coconut Burfi Video

    This is the traditional way of making coconut burfi with just coconut, sugar and ghee as main ingredients. It just takes 15-20 minutes from scratch and one of the easy sweets that even beginners can try. So what are you waiting for?! Do try this easy and quick sweet for this Diwali and enjoy!

    Similar Recipes

    • Kaju katli
    • Badam katli
    • Vanilla chocolate burfi
    • Maida burfi
    • 7 cup burfi

    Coconut Burfi Ingredients

    • Coconut – You can use freshly grated coconut or pulse it to make it fine and use it. You can even use desiccated coconut or dried coconut flakes too.
    • Sugar – Use white granulated sugar, you can alternatively use jaggery too.
    • Ghee – Use pure ghee for nice aroma.
    • Cardamom powder – Cardamom powder is added very little as the main flavor is from coconut.
    ingredients needed to make coconut burfi

    How to make Coconut Burfi Step by Step

    1.Take coconut pieces and add it to mixer.

    2.Grind it until slightly fine. You can use freshly grated coconut too.

    3.Now measure 1 cup coconut and 3/4 cup sugar, set aside.

    4.Brush little ghee in a tray and keep it ready.

    5.Add 1 teaspoon ghee to a pan add 1 cup coconut. Saute for 2 minutes until moisture leaves.

    6.Add 3/4 cup sugar to a pan along with 1/3 cup water.

    7.Stir well until sugar dissolves completely.

    8.Let the syrup boil. Keep stirring and checking in between.

    9.Check for 1 string consistency. The string should not break in half it should stand for a second. If it breaks in half then its 1/2 string so cook for few more seconds to get 1 string consistency.

    single string consistency

    10.At this stage add sauteed coconut along with 1/4 teaspoon cardamom powder.

    11.Mix it well. Keep cooking in low flame.

    12.Add 1 tablespoon ghee. Mix well and cook until it becomes thick.

    12.Cook until it becomes thick but in slightly flowing consistency more like thick halwa consistency.

    13.Now immediately transfer the mixture to the greased tray.

    14.Level it well using a spatula. Add nuts if you like. Set aside for 15 minutes.

    15.When it is still warm mark pieces using a knife. It will look moist at this stage. Let it set at room temperature for 1 hour minimum.

    16.This is after an hour, now the burfi is set completely. When you touch and see – it should not stick and will be hard.

    17.Cut into squares.

    18.Coconut burfi is ready!

    Store in a clean dry container.

    coconut burfi served in a gold plate

    Expert Tips

    • While scrapping the coconut take care not to scrap too deep. Discard the brown part use only the white flesh part.
    • You can either grate coconut and use it but in that case also the shreds will be big so you can pulse it in mixer until slightly fine then use it.
    • Testing the sugar syrup is not that difficult, First the sugar syrup becomes very sticky only then single string consistency is reached. If you are a first timer check it every now and then till the desired consistency is reached.
    • Single string consistency the string should stand for a second that is the perfect consistency.
    • Roasting coconut increases shelf life.
    • While pouring it may look sticky and flowing but when set it will harden and become perfect barfis.
    • When the desired stage is reached, immediately transfer it to the greased tray.
    • Make sure you cool them only for 10-15 minutes then mark the pieces. But make sure to do the marking when it is still warm.
    • Let it set for at least 1 hour then cut into pieces.

    Serving & Storage

    Coconut Burfi keeps well in room temperature for about 3 to 5 days and in fridge for 10 days.

    FAQS

    1.What is the alternate to fresh coconut?

    Fresh coconut is best to use for coconut burfi however you can use desiccated coconut or dried coconut flakes too.

    2.What others can I add as variation?

    You can add chopped ghee cashews fried cashews or even raisins. For a variation you can add tutti frutti at the last stage, mix and switch off.

    3.How long does coconut burfi stay good?

    Coconut burfi stays good for 3-5 days in room temperature and in fridge for about 10 days.

    coconut barfi served in a gold plate

    If you have any more questions about this Coconut Burfi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Coconut Barfi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Coconut Burfi Recipe | Nariyal Barfi Recipe

    Coconut Burfi is a delicious melt in the mouth sweet made by cooking coconut along with sugar, ghee and flavored with cardamom powder. Coconut Burfi is also known as Thengai Barfi in Tamil and Nariyal ki Barfi in Hindi. Coconut Burfi is one of the quickest and easiest sweets that you can make for Diwali. Learn to make perfect Coconut Burfi with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings10 Burfis
    AuthorSharmilee J

    Ingredients

    • 1 cup coconut
    • 3/4 cup sugar
    • 1/3 cup water
    • 1 teaspoon + 1 tablespoon ghee
    • 1/4 teaspoon cardamom powder

    Instructions

    • Take coconut pieces and add it to mixer.
    • Grind it until slightly fine. You can use freshly grated coconut too.
    • Now measure 1 cup coconut and 3/4 cup sugar, set aside.
    • Brush little ghee in a tray and keep it ready.
    • Add 1 teaspoon ghee to a pan add 1 cup coconut. Saute for 2 minutes until moisture leaves.
    • Add 3/4 cup sugar to a pan along with 1/3 cup water.
    • Stir well until sugar dissolves completely.
    • Let the syrup boil. Keep stirring and checking in between.
    • Check for 1 string consistency. The string should not break it should stand for a second.
    • At this stage add sauteed coconut along with 1/4 teaspoon cardamom powder.
    • Mix it well. Keep cooking in low flame.
    • Add 1 tablespoon ghee. Mix well and cook until it becomes thick.
    • Cook until it becomes thick but in slightly flowing consistency more like thick halwa consistency.
    • Now immediately transfer the mixture to the greased tray.
    • Level it well using a spatula. Add nuts if you like. Set aside for 15 minutes.
    • When it is still warm mark pieces using a knife. It will look moist at this stage. Let it set at room temperature for 1 hour minimum.
    • This is after an hour, now the burfi is set completely. When you touch and see it should not stick and will be hard.
    • Cut into squares.
    • Coconut burfi is ready!

    Video

    Notes

    While scrapping the coconut take care not to scrap too deep. Discard the brown part use only the white flesh part.
    You can either grate coconut and use it but in that case also the shreds will be big so you can pulse it in mixer until slightly fine then use it.
    Testing the sugar syrup is not that difficult, First the sugar syrup becomes very sticky only then single string consistency is reached. If you are a first timer check it every now and then till the desired consistency is reached.
    Single string consistency the string should stand for a second that is the perfect consistency.
    Roasting coconut increases shelf life.
    When the desired stage is reached immediately transfer it to the greased tray..
    Make sure you cool them only for 10-15 minutes then mark the pieces. But make sure to do the marking when it is still warm.
    Let it set for at least 1 hour then cut into pieces.
    Nutrition Facts
    Coconut Burfi Recipe | Nariyal Barfi Recipe
    Amount Per Serving (25 g)
    Calories 101 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 3g19%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 1g
    Cholesterol 3mg1%
    Sodium 2mg0%
    Potassium 36mg1%
    Carbohydrates 17g6%
    Fiber 1g4%
    Sugar 16g18%
    Protein 0.5g1%
    Vitamin C 0.3mg0%
    Calcium 2mg0%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    17
    Shares

    Filed Under: burfi main, Burfi Recipes, Diwali, Indian Sweets, RandomPosts, Recently Updated

    Reader Interactions

    Comments

    1. Happy Cook / Finla

      October 18, 2012 at 12:58 pm

      Reminds me of my teenage ears, the only sweet i ever made during that time was coconut burfi,, it is so long ago i have made them, yours look so good.

      Reply
    2. Chitra

      October 18, 2012 at 1:06 pm

      Its in my try list,will make it soon 🙂 pretty clicks 🙂

      Reply
    3. Veena Theagarajan

      October 18, 2012 at 1:16 pm

      looks yummy and very tempting
      great-secret-of-life.blogspot.com

      Reply
    4. Dipti Joshi

      October 18, 2012 at 1:30 pm

      Generally I mix all ingredients and stir them till the mass thickens up but I will definitely try this way.

      Reply
    5. Shama Nagarajan

      October 18, 2012 at 1:30 pm

      my favourite…lovely

      Reply
    6. Priya R

      October 18, 2012 at 1:31 pm

      looks yummy love the second last click

      Reply
    7. DivyaGCP

      October 18, 2012 at 1:32 pm

      Love coconut Burfi.. My mom used to make it.. But I havent tried though..

      Reply
    8. jeyashrisuresh

      October 18, 2012 at 1:57 pm

      Very tempting burfis, well explained too

      Reply
    9. Divya Kudua

      October 18, 2012 at 2:20 pm

      One of the first sweet dishes I ever learnt to make,love the simplicity of the recipe!

      Reply
    10. Cilantro

      October 18, 2012 at 2:23 pm

      My favorite too and I make it every Deepavali. Looks like Deepavali has already started at your place?

      Reply
    11. anusha praveen

      October 18, 2012 at 2:49 pm

      this recipe makes me think of my grandma sharmee thanks for reminding me! and the pics are so good!

      Reply
    12. divya

      October 18, 2012 at 3:08 pm

      looks tempting & delicious…mouthwatering!

      Reply
    13. Sangeetha Priya

      October 18, 2012 at 4:18 pm

      First time here, traditional dessert with perfect clicks n squares too. Loved it Sharmi!!!

      Reply
    14. Hari Chandana P

      October 18, 2012 at 4:47 pm

      Looks lovely and delicious.. awesome clicks too 🙂

      Reply
    15. Shema George

      October 18, 2012 at 4:50 pm

      Growing up I have had these a lot. Me being from Kerala – the land of coconuts, you can image how much I must have had these 🙂
      Your look perfect Sharmi 🙂

      Reply
    16. Vimitha Anand

      October 18, 2012 at 5:16 pm

      I love coconut burfis and these look moist n inviting

      Reply
    17. Santosh Bangar

      October 18, 2012 at 5:49 pm

      perfect for festival

      Reply
    18. Umm Mymoonah

      October 18, 2012 at 6:38 pm

      Wow! Perfectly made burfis, I love this a lot, yummy!

      Reply
    19. Priya

      October 18, 2012 at 7:45 pm

      Love this extremely addictive burfis.

      Reply
    20. radha

      October 18, 2012 at 10:56 pm

      Diwali sweet for sure! My younger one loves this.

      Reply
    21. Jay

      October 19, 2012 at 1:51 am

      absolutely mouthwatery…love ur fascinating presentation Sharmi..:)

      Reply
    22. Shweta in the Kitchen

      October 19, 2012 at 4:44 am

      Love coconut burfi, looks tempting

      Reply
    23. Priya Satheesh

      October 19, 2012 at 8:15 am

      My mom used to prepare this!!! Very clear explanation n tempting burfis!!!

      Reply
    24. Prathima Rao

      October 19, 2012 at 8:41 am

      A fav at home..always..This has been a diwali special at our place year after year..Looks perfect Sharmi 🙂
      Prathima Rao
      Prats Corner

      Reply
    25. APARNARAJESHKUMAR

      October 19, 2012 at 9:34 am

      texture s good

      Reply
    26. ANU

      October 19, 2012 at 6:26 pm

      very nice step by step perfect burfi…luv ur clicks

      Reply
    27. Lorraine Joy Alegria-Vizcarra

      October 24, 2012 at 6:25 am

      That looks great. I have seen those before but didn't know the name.

      Reply
    28. Aditi

      November 02, 2012 at 2:49 pm

      hi how long can we keep this barfi? how long does it last thanx

      Reply
    29. Sharmilee! :)

      November 05, 2012 at 2:24 am

      @Aditi : Stays good atleast for 4-5 days without refrigeration.

      Reply
    30. dhivya

      November 08, 2012 at 4:28 am

      I love coconut burfi.. i love in germany and its difficult to get fresh coconut.. but get very good dessicated coconut powder.. Will the recipe work with dessicated coconut?

      Reply
    31. Sharmilee! :)

      November 08, 2012 at 6:04 am

      @Dhivya : Dessicated coconut is dried variety as far as I know so not sure whether it will be ok….

      Reply
    32. Sharmilee! :)

      November 12, 2012 at 6:20 am

      @Vini : Thanks so much for notifying…have left comment in the link…am deleting ur comment too to avoid publicity for her space 🙂

      Reply
    33. Ramya M

      October 20, 2013 at 10:03 pm

      I tried this. Just took it out of the stove one minute late. It became little powdery. Any suggestions to make it right. Can I grind it with little water and stir for some time and try again?

      Reply
      • SHARMILEE J

        October 21, 2013 at 2:37 pm

        The sugar syrup should be just right and also switching off is more important….only then you will get burfis…may be next time be more careful 🙂

        Reply
      • Dorathy Lavanya

        October 31, 2013 at 12:24 pm

        your dishes are awesome….especially guiding us with pics step by step…thanks.God bless u.

        Reply
      • Dorathy Lavanya

        October 31, 2013 at 1:47 pm

        Simply awesome…your doing a wonderful job…spcl appriciation goes to ur step by step clicks…God bless u… am going to try now. Wish me.

        Reply
    34. Vidhya Rajesh

      September 23, 2014 at 8:28 am

      Lovely photos Sharmilee … I always come to your blog for checking on any recipe.

      Reply
    35. Mohan Babu K

      October 13, 2014 at 8:12 pm

      My Coconut Burfi came well. Thanks to your recipe.
      Suja

      Reply
    36. deepika ninama

      October 17, 2014 at 1:41 pm

      Wow!! Its mah fav sweet. .thank u for ur recipe..

      Reply
    37. Sarma

      March 10, 2015 at 9:53 am

      Can I add vanilla essence instead of cardamom powder?

      Reply
      • SHARMILEE J

        March 10, 2015 at 12:25 pm

        Vanilla essence will not be a nice combo for coconut burfi you can try rose essence if you dont like cardamom powder

        Reply
      • Sarma

        March 11, 2015 at 5:26 am

        Thank u so much will sure give a try

        Reply
    38. sara

      November 05, 2015 at 3:00 pm

      hai sharmi i took it in stove more than 15 min . after transfered it in plate mine get little runny?

      Reply
      • SHARMILEE J

        November 07, 2015 at 12:20 pm

        It is undercooked I guess…you can try cooking for few more mins

        Reply
    39. Shakti

      November 07, 2015 at 10:59 am

      Hi
      I tried it for the first time today…I got a solid mass in the end…but my burfis are more like halwa..it's sticky… wt adjustments can be made to it to shape up lik burfi…??

      Reply
      • SHARMILEE J

        November 07, 2015 at 11:24 am

        It is undercooked I guess…you can try cooking for few more mins

        Reply
    40. Unknown

      December 03, 2015 at 9:58 am

      Tried it for the first time…….Mine turned out powdery?…
      Wat do i need to do?

      Reply
      • SHARMILEE J

        December 13, 2015 at 2:39 pm

        If you pass the right consistency of sugar syrup then it may turn powdery

        Reply
    41. Chef Sunil Rajput

      December 26, 2015 at 5:39 pm

      I made your version of coconut barfi exactly to your recipe and it turned out wonderfully! Much better than the shop-bought version. Thank you so much!

      Reply
    42. zappy

      December 31, 2015 at 8:36 pm

      Wonderful recipe thnx tried it came out really well

      Reply
    43. Pyarijan Shaik

      February 10, 2016 at 8:17 am

      do we need to use dried coconut or fresh one to make burfi

      Reply
      • SHARMILEE J

        February 10, 2016 at 10:01 am

        Fresh coconut

        Reply
    44. Preethi Vijayakumar

      October 26, 2016 at 5:07 am

      Hi Sharmi, Tried your version of coconut burfi today and it turned out to be very yummy. Thank you so much!!

      Reply
    45. Unknown

      October 29, 2016 at 9:04 am

      I made this today . turned out perfect! Thanks so much for the recipe

      Reply
    46. Augustine Yeoman

      February 01, 2017 at 1:40 pm

      awesome post… very much interesting topic discussed

      Reply
    5 from 6 votes (6 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Aloo Tikki Recipe
    • Ghee Coffee | Bulletproof Coffee
    • Potato Rice | Aloo Rice
    • Mango Jelly Recipe

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea
    • icing sugar3
      Icing Sugar Recipe | How to make Icing Sugar
    • homemade chocolate01
      Homemade Chocolate

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    Copyright © 2025 Text,Images and Content Copyrighted by Sharmis Passions

    Managed by Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.