Coconut barfi with milkmaid aka coconut burfi with condensed milk is an immensely popular and super easy Indian sweet recipe that is perfectly suitable for any festival or special occasion. It is rich, moist, juicy, chewy and utterly delicious. Coconut barfi recipe is basically an Indian fudge recipe where desiccated coconut is cooked with sweetened condensed milk, a little bit of ghee or clarified butter and cardamom powder. After this, the mixture is spread over the greased tray to get set and is then cut into pieces. There is no fixed time to have this splendid barfi recipe. People grab it from the container and devour it whenever they feel hungry.
Table of Contents
About the recipe
Tips and Suggestions
How to make Coconut barfi with milkmaid (step wise photos)
Recipe Card
About the recipe
Indian sweet recipes play a vital role in Indian culinary as well as Indian culture. In any part of India, festivals or ceremonies are incomplete without sweets. In fact, someone’s success or any good news is celebrated by sharing sweets with their closed ones. Any celebration with homemade sweet recipes makes every occasion more special and worthier.
This irresistible coconut burfi without milk is a 3-simple-ingredients recipe without using any fancy equipment. Isn’t it incredible? The best part of the recipe is that you can double or triple the proportion for large batches which makes it a perfect sweet bite for any party, potluck, get together or festival.
Festive seasons are a very special time which everyone urges to celebrate with family, friends, relatives, and closed ones rather than cooking or engaging themselves in the kitchen for a long. There are so many other fun activities to be done during these festive days like shopping, inviting friends, decorating the house and on and on.
This coconut barfi with milkmaid gets prepared with less than 20 minutes of activity and then it gets rested to come to room temperature. No need to spend time in the kitchen for hours. I personally always prefer to spend minimal time in the kitchen during the festive days to be part of the crowd and get engaged in most of the conversation and enjoyment. So, this coconut barfi recipe is always my favourite for those busy days.
In fact, other than festivals like diwali or holi, you can also prepare this instant coconut burfi when you really got a serious craving for something sweet. Kids love sweets and this desiccated coconut burfi is one of the quickest and best options for homemade sweets. They are ridiculously easy to make and can be prepared with an unlimited variation. So, kids never get bored with them.
This coconut burfi with condensed milk is a perfect combination of bite and richness. The condensed milk gives a rich, creamy, and moist texture and at the same time, the coconut gives a nice bite and flavour to the burfi recipe. If you have a sweet tooth like me then nothing can stop you to have more than one piece.
Coconut barfi with milkmaid is a perfect snack or dessert recipe which can satisfy your sudden craving for sweets any time of the day. It can even be a great companion as a tea time snack with some other munchies with a cup of tea. It is utterly easy to make instant coconut burfi which requires only the correct proportion of the ingredients for perfect texture rather than any cooking skill. In fact, it could be a perfect start for a novice or grown-up kids to prepare dessert recipe. The best part of the recipe is it is a 3-basic ingredient recipe and each ingredient is easily available in any supermarket or grocery shop. The addition of flavouring agent and toppings are completely optional but highly recommended.
Ingredients for coconut barfi with milkmaid
Coconut: I have used desiccated coconut for the recipe because I didn’t have time to scrap the coconut. But fresh coconut can also be used for the recipe.
Condensed milk: Another most important ingredient for the recipe which provides binding to the barfi mixture along with sweetness and richness. I have used milkmaid for the recipe but you can use any other condensed milk which is available on the market.
Ghee: Ghee adds a nice flavour, richness and good texture to the barfi mixture.
Cardamom powder: It is used as a flavouring agent for the instant coconut barfi. In most Indian sweets, elaichi aka cardamom powder is used to enhance the flavour of the desserts.
Pistachios: Chopped pistachios are used as topping over the barfi. You can use a choice of your nuts like cashew, pistachio, almond or walnut for the recipe.
Coconut barfi with milkmaid with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included my tip and tricks in detail below to make the recipe easier for you on the very first attempt. But before directly jumping into the recipe, let me share a few interesting facts about the recipe.
Tips to prepare perfect coconut barfi
- Always take a heavy bottom pan to any barfi recipe or else the mixture may burn from the bottom of the pan.
- Stir the content frequently at regular intervals to cook the barfi evenly.
- The addition of ghee gives a nice flavour and texture to the dish. Don’t skip it.
- Don’t skip the cardamom powder from the recipe. It enhances the flavour of the barfi.
- The addition of topping enhances the taste and flavour of the sweet and gives a bite too.
- Always spread the barfi mixture either on a greased tray or a parchment paper-lined tray. Then the coconut barfi will come out very easily after setting.
Variation in coconut barfi with milkmaid
Different ranges of variation can be done in this instant coconut barfi.
- You can add your choice of flavouring agents like cardamom powder, saffron, rose water, kewra water and even vanilla extract for the recipe.
- You can add the cocoa powder as well to make coconut- chocolate barfi.
- You can add any dry fruits like cashew nuts, almonds, walnuts, raisins, dates etc into the barfi mixture for some extra bite and flavour.
- You can add your choice of nuts as topping for the barfi. You can use almond, pistachio, cashew nuts, walnuts and even char magaz for topping.
How to make coconut barfi with milkmaid?
To prepare the coconut barfi with milkmaid, first take a heavy bottom non-stick pan and then add milkmaid or any other condensed milk into the pan. Allow the condensed milk to become hot. Then add cardamom powder into the pan and give a nice mix.
Add the desiccated coconut into the pan and give a nice mix. Cook it in medium to medium-low flame for 10-12 minutes until everything comes together and the mixture becomes thick like a mass.
Add ghee into the mixture and mix it thoroughly. Then switch off the flame.
Pour the mixture immediately into the parchment paper-lined plate or tray. Spread the barfi mixture evenly and smoothen the top with the help of a spatula. Add the chopped pistachios as topping over the barfi and press it gently with a spatula to set. Allow the barfi mixture to set for 3 hours.
Now take the set barfi mixture out of the pan by pulling the parchment paper. Then trim the edges to get perfect barfi pieces. Cut the barfi into square pieces. Now your coconut burfi with condensed milk is ready to serve.
Many Indian sweet recipes have already been shared in my previous posts. You can check a few of them like
Kalakand
Jalebi
Besan ki barfi
..And Many more…
Ingredients:
1 cup = 250 ml
- 1¼ cup desiccated Coconut or 1½ cup fresh Coconut
- 200 grams Milkmaid or condensed Milk
- 1 teaspoon Ghee aka clarified Butter
- ¼ teaspoon Cardamom powder aka Elaichi powder (Optional)
- 1 tablespoon Pistachios, finely chopped for topping (Optional)
Instructions:
- First, take a heavy bottom non-stick pan and then add 200 grams milkmaid or any other condensed milk into the pan. Allow the condensed milk to become hot.
- Add ¼ teaspoon cardamom powder into the pan and give a nice mix.
- Add 1¼ cup desiccated coconut into the pan and give a nice mix. Cook it in medium to medium-low flame for 10-12 minutes until everything comes together and the mixture becomes thick like a mass. Stir it frequently.
- Add 1 teaspoon ghee into the mixture and mix it thoroughly. Then switch off the flame.
- Pour the mixture immediately into the parchment paper-lined plate or tray. Spread the barfi mixture evenly and smoothen the top with the help of a spatula.
- Add 1 tablespoon chopped pistachios as topping over the barfi and press it gently with a spatula to set. Allow the barfi mixture to set for 2-3 hours.
- Now take the set barfi mixture out of the pan by pulling the parchment paper. Then trim the edges to get perfect barfi pieces.
- Cut the barfi into square pieces. Now your coconut burfi with condensed milk is ready to serve.
Serving Instruction
Transfer the coconut barfi with milkmaid on a serving plate. You can serve the instant coconut barfi chilled or at room temperature according to your own preference. Serve this delectable sweet with a cup of tea or coffee and enjoy.
How to store coconut barfi with milkmaid?
You can store it in an airtight container for 3 days. You can keep it for a week in the refrigerator and enjoy.
Can I freeze coconut barfi with milkmaid?
Yes, you can. Put the room tempered barfi pieces into a zip lock bag and close it. You can freeze it for up to two months in the freezer. Just thaw them in the refrigerator for 10 hours before serving.
Ingredients
1 cup = 250 ml
- 1¼ cup desiccated Coconut or 1½ cup fresh Coconut
- 200 grams Milkmaid or condensed Milk
- 1 teaspoon Ghee aka clarified Butter
- ¼ teaspoon Cardamom powder aka Elaichi powder (Optional)
- 1 tablespoon Pistachios, finely chopped for topping (Optional)
Instructions
- First, take a heavy bottom non-stick pan and then add 200 grams milkmaid or any other condensed milk into the pan. Allow the condensed milk to become hot.
- Add ¼ teaspoon cardamom powder into the pan and give a nice mix.
- Add 1¼ cup desiccated coconut into the pan and give a nice mix. Cook it in medium to medium-low flame for 10-12 minutes until everything comes together and the mixture becomes thick like a mass. Stir it frequently.
- Add 1 teaspoon ghee into the mixture and mix it thoroughly. Then switch off the flame.
- Pour the mixture immediately into the parchment paper-lined plate or tray. Spread the barfi mixture evenly and smoothen the top with the help of a spatula.
- Add 1 tablespoon chopped pistachios as topping over the barfi and press it gently with a spatula to set. Allow the barfi mixture to set for 2-3 hours.
- Now take the set barfi mixture out of the pan by pulling the parchment paper. Then trim the edges to get perfect barfi pieces.
- Cut the barfi into square pieces. Now your coconut burfi with condensed milk is ready to serve.
KITCHEN TOOLS for the recipe:
Measuring Spoons
Measuring Cups
