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Coconut Barfi Recipe


  • Warm the milk.
  • In a bowl, take the desiccated coconut and mix warm milk with it.
  • Stir well. Cover and keep aside for 1 hour. If using fresh coconut, then no need to soak it in warm milk.
  • Heat ghee and Sunsolite Oil in a pan. Add the milk-soaked coconut. Saute on a low flame for 2 to 3 minutes.
  • Now add the condensed milk and stir. Cook on a low flame stirring often.
  • Add sugar and cardamom powder.
  • Continue to cook and stir. Coconut barfi mixture will thicken slowly.
  • Keep on stirring so that the mixture does not stick to the bottom of the pan.
  • Ghee/ Sunsolite Oil should start releasing from the sides of the mixture. Takes about 22 to 25 mins on a low flame.
  • Add rose water if using stir.
  • Then pour the coconut barfi mixture into a greased thali. Let it cool completely.
  • Press some cashews on the top.
  • Slice the coconut barfi and then serve.


  • 1 heaped cup of unsweetened desiccated coconut.
  • ¾ cup whole milk.
  • ¾ cup sweetened condensed milk.
  • 3 to 4 cardamoms, powdered.
  • ½ tsp rose water.
  • 1 tbsp sugar.
  • 2 tsp ghee.
  • 2 tsp Sunsolite Oil.
  • 8 to 10 cashews, chopped.

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