easy coconut barfi recipe with milkmaid | tri colour coconut burfi or nariyal barfi
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 10 Servings
- Category: sweet
- Cuisine: Indian
Ingredients
- 2 cup coconut (fresh / desiccated)
- 1 cup condensed milk / milkmaid
- ¼ tsp cardamom powder / elachi powder
- 1 tsp ghee / clarified butter
- 2 drops saffron food colour
- 2 drops green food colour
Method
- firstly, in a large kadai take 2 cup coconut and 1 cup condensed milk.
- mix well, keeping the flame on low.
- make sure to keep stirring until the mixture changes colour and forms a lump.
- now add ¼ tsp cardamom powder and 1 tsp ghee. mix well.
- further, divide the mixture into 3 equal parts to make tiranga burfi, else you can directly set.
- transfer into 3 different bowls and mix 2 drops saffron food colour to one part and 2 drops green food colour to another part leaving one part as it is.
- spread the green layer and flatten with a cup.
- further spread plain coconut layer followed by saffron layer and flatten with a cup.
- allow to rest for a couple of minutes or till it sets completely. now reverse and cut into square pieces.
- finally, serve tiranga coconut burfi or store in an airtight container (refrigerate) and enjoy for a week.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.