Coconut Burfi with Condensed Milk | Easy Nariyal Barfi Recipe

Coconut Burfi with Condensed Milk – A Rich Festive Delight

There are certain sweets that instantly transport me back to childhood, and Coconut Burfi, also known as Nariyal Barfi, is undoubtedly one of them.

Every Diwali, my mother would lovingly prepare an assortment of traditional sweets at home, and this coconut burfi was always one that I eagerly waited for. The aroma of freshly grated coconut gently cooking with sugar would fill our home, making the festive season feel truly magical.

On my blog, I have already shared my traditional Coconut Burfi recipe, prepared the classic way using coconut and sugar. This version is slightly different. The addition of condensed milk gives the burfi a richer flavour, softer texture, and beautiful melt-in-the-mouth consistency. It is perfect for festivals, celebrations, gifting, or simply satisfying your sweet cravings.

One of the things I love most about coconut burfi is how easily it can be transformed into colourful festive treats. By separating a small portion of the mixture and adding natural food colours such as green, orange, pink, or red, you can create beautiful two-layered burfis that look elegant without much extra effort.

Whether served plain, garnished with pistachios and almonds, or decorated with vegetarian silver varak, this timeless Indian sweet never fails to impress.

Ingredients

• 3 cups freshly grated coconut
• 200 g sweetened condensed milk
•  ½ cup sugar (adjust according to sweetness preferred)
•  2 tbsp ghee
• - ½ tsp cardamom powder
• - 2 tbsp chopped pistachios
• - 2 tbsp chopped almonds

Optional

- Natural food colours (green, orange, red or pink)

- Vegetarian silver varak for decoration

Method

Grease a tray or plate with a little ghee and keep it ready.

Heat the ghee in a heavy-bottomed pan. Add the grated coconut and sauté gently for 2 to 3 minutes without browning.

Add the condensed milk followed by the sugar and continue stirring continuously over medium-low heat until the mixture thickens and begins leaving the sides of the pan.

Mix in the cardamom powder.

If preparing coloured burfi, remove about one-third of the mixture into another bowl. Add a few drops of your preferred food colour and mix well.

Spread the plain white coconut mixture evenly into the prepared tray.

Immediately spread the coloured mixture over the white layer and gently level the surface using a greased spatula.

Sprinkle chopped pistachios and almonds generously over the top and gently press them into the burfi.

For a festive sweet-shop finish, decorate the surface with vegetarian silver varak.

Allow the burfi to cool completely before cutting into squares or diamonds.

✨️Variations

- Prepare it completely white for a traditional look.

- Create attractive two-layered burfi using natural food colours.

- Garnish with pistachios, almonds, cashews or saffron.

- Finish with vegetarian silver varak for an elegant festive presentation.

- Flavour with rose essence or kewra essence for a different aroma.

Storage🧊

Store in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving for the best flavour and texture.

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