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FRESH COCONUT BARFI

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FRESH COCONUT BARFI

Moist, soft, delectable fresh coconut barfi that is made from freshly grated coconut, sugar, milk and khoya. A bit of cardamom and saffron is added and a delish sweet is ready. Although, it takes a little longer than the quick barfi version this one is so much more tastier.

In fact, you can enjoy this kopra paak or fresh coconut barfi during festivals, make it as Prasadam (offering), relish it during fasting days like Navratri or Ekadashi. Alternately, make is as an edible gift to give to friends and relatives during Diwali.

A hard nut to crack!

Factually, when one thinks of coconut, the first thing that comes to the mind is the cool healthy coconut water. However, there is so much more to a coconut than just the water or the succulent flesh. In reality, coconut milk, coconut cream, coconut oil, grated coconut, coconut flour, are all used in cooking in many countries.

Right from sweet to savoury dishes, coconut is used to add flavour, creaminess and a bite to any dish. Curries, desserts, cookies, cakes, salads, drinks etc, you name it and coconut is used. For a vegan diet, coconut milk is an excellent choice to replace dairy milk.

 

As a matter of fact, coconut water is rich in potassium and is considered a natural hydrator. Coconut flour is made from the flesh of the coconut. Furthermore,it can be replaced partially in baked goods to reduce the glycemic index. Coconut oil is used for cooking, for treating certain skin disorders, for preparing beauty products and for luscious hair.

The shell is used to make decorative pieces, used as dishes and bowls and to burn as wood for cooking. Some countries use it for steaming fish and vegetables. The dry husk is used as a natural scrubber to clean utensils,to stuff mattresses, weaved into rope and burnt to ward off mosquitoes.

The dried leaves are commonly used to thatch roofs, make walls along with mud and  brooms.The tree trunk is used to make boats and furniture.

Coconut And Me

Especially love using coconut in my cooking right from curries to cakes. So its not surprising that one of my favourite sweets is copra paak or coconut barfi. I usually make some for Navratri and Diwali. This recipe takes longer than the one using condensed milk but it is so much more tastier and moist.

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Ingredients Required For Fresh Coconut Barfi

Fresh Coconut – grated. I have not tried this recipe using frozen fresh grated coconut.
Milk – full fat milk is best. Also some hot milk is required to infuse the saffron.
Ghee – clarified butter. Can use coconut oil if you wish. A little is required to grease the tray.
Sugar – preferably white.
Cardamom Powder – elachi, elaichi. Add according to your taste. I tend to add a bit extra as I love the combination of cardamom and coconut.
Khoya/Mawa – that is solidified milk. Usually it is available in all Indian stores. However, I tend to make my own. Check out the video for the easy recipe here.
Saffron – kesar. This is an optional ingredient. I love to add saffron to most of my Indian Sweets.
Nuts – either pistachios or almonds, cut into slivers. Can use a bit of both if you wish.

 

Watch How To Prepare Fresh Coconut Barfi

Print

FRESH COCONUT BARFI/ KOPRA PAAK

Moist, soft, delectable fresh coconut barfi that is made from freshly grated coconut, sugar, milk and khoya.
Course Dessert, festival recipe, Indian dessert, Indian Sweet
Cuisine Indian
Keyword coconut barfi with khoya, fresh coconut barfi, kopra paak
Prep Time 10 minutes
Cook Time 20 minutes
Setting Time: 3 hours
Total Time 3 hours 30 minutes
Servings 12 pieces
Author mayurisjikoni

Ingredients

  • 1 cup fresh coconut grated
  • 1 cup full fat milk
  • 1 tbsp ghee clarified butter
  • ½ cup sugar
  • ½ tsp cardamom powder
  • generous pinch saffron strands
  • ½ cup grated mawa/khoya
  • 2 tbsp chopped pistachios

Instructions

  • Take 2 tablespoons of milk from the measured milk and put it in a small container.
  • Heat the milk till its warm. Add the saffron strands to it and leave it on the side till required.
  • Heat ghee in a pan over medium heat.
  • Add the coconut and stir fry for 2 minutes.
  • Add milk and cook the mixture till it becomes thick. Stir frequently so that the coconut does not stick to the bottom of the pan.
  • Add sugar and stir. Reduce the heat and let the mixture cook till it becomes thick. Remember to stir it.
  • Add the grated mawa and stir till it becomes thick. Add the saffron milk and mix well.
  • The mixture should come together and all the liquid should be burnt.
  • Add cardamom powder and mix well.
  • Grease a small tray lightly with ghee.
  • Pour the mixture into the tray. Press it together to the thickness you like and level it out using a spatula or a small glass or steel bowl.
  • Sprinkle the pistachios over it and press it into the barfi gently.
  • Let the barfi set overnight. Cut into squares and serve.
  • You can make small balls if you like.

Notes

  • Avoid grating the brown part of the coconut.
  • Make sure the mixture becomes dry otherwise the barfi will not set. Gather the mixture and stick a teaspoon. If it stands without falling then the mixture will set well on cooling.
  • You can make white coconut barfi by omitting saffron.
  • I put the tray in the fridge overnight for the barfi to set as it is quite hot in Mombasa.

Post updated on 22/10/2021. First published on 04/11/2015

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