This traditional Indian sweet, Nariyal Gud Barfi, is a delightful treat made with fresh grated coconut and jaggery. It's a simple yet flavorful recipe, perfect for festive occasions or as a quick homemade dessert. The aroma of cardamom and the optional addition of dry fruits elevate its taste. This recipe is close to my heart as it reminds me of my childhood, where my grandmother used to prepare it during festivals. It's easy to make...
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Heat ghee in a thick-bottomed pan.
Add grated coconut and sauté on low flame for 2–3 minutes without browning it.
Add grated jaggery and mix well. Stir continuously on low flame.
Cook until the jaggery melts, the mixture thickens, and leaves the sides of the pan, forming a soft lump.
Add cardamom powder and dry fruits. Mix well.
Grease a plate with ghee and spread the mixture evenly. Flatten using a spatula. Sprinkle some mix chopped nuts . Press gently.
Let it cool slightly, then cut into squares or diamonds while warm.
Allow to cool completely before removing the pieces.
If using desiccated coconut, sprinkle a little milk or 1–2 tbsp water to soften the texture.
Cook on low flame only as jaggery burns quickly.
Do not overcook, otherwise the barfi will become hard.
Stores well for 3–4 days at room temperature and longer in the fridge.
Can I use desiccated coconut instead of fresh coconut?
Yes, you can use desiccated coconut. Sprinkle a little milk or water to soften the texture.
How do I prevent the barfi from becoming hard?
Cook on low flame and avoid overcooking. Remove from heat as soon as the mixture forms a soft lump.
Can I make this recipe vegan?
Yes, you can replace ghee with coconut oil for a vegan version. But the taste will differ.
How long can I store the barfi?
It can be stored for 10-15 days in the fridge.
What can I use to grease the plate if I don’t have ghee?
You can use coconut oil or any neutral oil to grease the plate.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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