Coconut Barfi (Khobra Barfi)

Name: Coconut Barfi
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Indian (Maharashtra)
Ingredients: 2 cups (180 g) fresh grated coconut (medium-fine grate; not too fine, not too coarse); 1 cup (200 g) sugar; ½ cup (120 ml) full-fat milk; 2 tbsp ghee; 1 tsp cardamom powder; 15 saffron strands, soaked in 1 tbsp warm milk; 2 tbsp pistachios, slivered (for garnish); Ghee for greasing the plate; Use fresh coconut, not desiccated — fresh gives a moist, fudge-like texture; desiccated gives a dry, crumbly barfi; The setting point judgement is key — too early (under-cooked) = won't set; too late (over-cooked) = hard, grainy, crystallised; Stir continuously throughout — any resting causes the sugar to stick and brown on the bottom; A drop of rose water added at the very end gives a traditional mithai shop fragrance

🟢 Veg🌾 Gluten-free📊 Medium

Dense, milky squares of fresh coconut cooked with sugar and milk until fudge-like — one of Maharashtra's most popular mithai shop sweets and a Diwali essential. The best version uses freshly grated coconut cooked low and slow with sugar until the mixture pulls away from the pan in a glossy, non-sticky mass, then set and cut into diamond or square pieces.

⏱️15 minPrep

🔥35 minCook

🕒50 minTotal

🍽️6Serves

🧺 Ingredients

2 cups (180 g) fresh grated coconut (medium-fine grate; not too fine, not too coarse)
1 cup (200 g) sugar
½ cup (120 ml) full-fat milk
2 tbsp ghee
1 tsp cardamom powder
15 saffron strands, soaked in 1 tbsp warm milk
2 tbsp pistachios, slivered (for garnish)
Ghee for greasing the plate

👩‍🍳 How to make Coconut Barfi

Grease a flat plate or thali generously with ghee.
In a heavy, wide non-stick pan, combine fresh coconut, sugar and milk.
Stir over medium heat for 5 minutes until sugar dissolves and mixture comes to a boil.
Reduce to low-medium heat.
Cook, stirring continuously with a flat spatula, for 20–25 minutes — the mixture will thicken as the moisture evaporates.
During this time it will go through stages: initially liquid and runny, then progressively thicker and stickier.
When the mixture turns opaque, pulls away cleanly from the pan sides and begins to collect in the centre of the pan as a cohesive mass — this is the setting point.
Visual cue: when you drag the spatula through the mixture, the trail holds for 3–4 seconds before flowing back.
Drop a small amount on the greased plate — it should not spread and should hold its shape.
At this stage add ghee and saffron milk.
Stir vigorously for 2 more minutes.
Add cardamom.
Pour the mixture onto the greased plate.
Spread with a greased spatula or the back of a greased bowl into an even layer about 1.5 cm thick.
Garnish the surface with pistachio slivers, pressing lightly.
Allow to cool at room temperature for 30 minutes, then refrigerate for 1 hour until fully set and firm.
Using a greased knife, cut into 1.5-inch squares or diamonds.
The barfi should be firm, hold its shape and have a slight fudge-like interior.
Store refrigerated.

📖 Cultural notes

|---|---|---|---|---| | 265 kcal | 2.5 g | 38 g | 12 g | 3 g | The signature sweet of Konkan Maharashtra — coconut is the most abundant crop along the coast, and coconut barfi is the area's most generous gift. Ratnagiri and Sindhudurg districts are known for exceptional coconut barfi made with locally grown Konkan coconuts. Sold in every Kolhapur, Pune and Mumbai mithai shop year-round. Diwali boxes (faral dabba) always include coconut barfi alongside chakli and besan ladoo. Temple prasad along the Konkan coast frequently uses coconut barfi as naivedyam. ---

Track the macros of Coconut Barfi and 100s of Indian dishes with Nutri Macro India.