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Coconut Barfi - Nariyal Barfi - Coconut Fudge

User Rating 4 Star Rating (1 Review)


Coconut Barfi - Nariyal Barfi - Coconut Fudge
Image © Gauravmasand | Dreamstime.com
You will love this sweet if you like coconut. It is most often made on occassions like Diwali (the Hindu festival of lights) and Christmas.


  • 3 cups of fresh or dessicated coconut (fresh gives the best results)
  • 1 1/2 cans (400gms each) of sweetened condensed milk
  • 1/2 cup sugar
  • 1 tbsp cardamom powder
  • 5 tbsps ghee
  • 1/2 cup cashews, broken into coarse pieces
  • 1 cup almonds blanched and cut into slivers
  • A few strands of saffron to garnish (optional)


  • Heat a heavy-bottomed pan on a medium flame and add the coconut, condensed milk and sugar. Mix well and cook till the condensed milk is reduced to a quarter of its original quantity or till you get a fudge-like consistency.
  • Add the ghee and mix well. Cook till the ghee begins to separate from the fudge.
  • Add the cardamom powder, mix well and turn off the fire. Add the cashews and stir well.
  • Grease a large platter, put the fudge on it and smooth out into a thick layer. Top the entire surface with the slivered almonds and saffron strands.
  • Allow to cool a little and cut into squares while still warm.
  • Allow to set, remove from the platter and store in an air-tight container.
User Reviews

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 4 out of 5
Easy for a non-Indian..., Member ssfw12

The techniques of Indian cooking are pretty hard if you have never cooked it before. This one is easy to make and to understand it's principle. It also tastes really, really good.

71 out of 78 people found this helpful.

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