Coconut Barfi (Indian Coconut Fudge Squares)
Why this recipe works
- Short ingredient list: Condensed milk provides both sweetness and structure, keeping the method simple without needing a separate sugar syrup.
- Fragrant and nutty: Lightly warming the coconut in ghee brings out its aroma, while cardamom and pistachios add classic mithai flavour.
- Sets well in advance: The barfi firms as it chills, making it easy to cut cleanly and store for serving later.
Get the most out of this recipe
Timing notes
- Cool before chilling: Let the pressed mixture cool to room temperature before refrigerating so it sets evenly without excess condensation.
- Best texture for serving: Serve straight from the fridge for firm squares, or leave briefly at room temperature for a softer bite.
Texture tips
- Cook until it pulls away: The mixture should look glossy, feel heavy to stir and come away from the sides of the pan before it is pressed into the dish.
- Keep the heat gentle: Low to medium-low heat helps the condensed milk thicken smoothly without scorching or turning gritty.
Ingredient notes
- Use desiccated coconut: Desiccated coconut gives the barfi its compact, chewy texture and absorbs the condensed milk well as it cooks.
- Cardamom adds warmth: Ground cardamom is a key aromatic here, giving the sweet coconut base a recognisably Indian flavour.
Make-ahead tips
- Make ahead for easy serving: Barfi keeps well in the fridge, layered with baking paper in an airtight container to stop the pieces sticking together.
- Freezes well: Freeze the squares in a single layer first, then transfer to a container and defrost in the fridge overnight.
Equipment you'll need
Ingredients
Instructions
- Lightly grease a small baking dish with a little of the ghee. Roughly chop the pistachios and set aside.
- Melt the remaining ghee in a saucepan over a low heat. Add the desiccated coconut and cook for 2 minutes, stirring, just until it smells toasted but has not browned.
- Pour in the sweetened condensed milk and stir to combine. Cook over a low to medium-low heat for 8 to 12 minutes, stirring constantly, until the mixture is very thick and starts to come away from the sides of the pan.
- Take the pan off the heat and stir in the ground cardamom. Scrape the mixture into the greased dish and press it down firmly into an even layer with the back of a spoon or spatula.
- Scatter the pistachios over the top and press them in gently so they stick. Leave to cool to room temperature, then chill until firm.
- Turn the set barfi out onto a board and cut into 12 squares. Serve straight from the fridge or let it sit for 5 minutes to soften slightly.
Recipe notes
Tips
- Keep the heat low once the condensed milk goes in and stir constantly; the mixture can catch quickly as it thickens.
- The barfi is ready to set when it looks glossy, feels heavy to stir, and pulls cleanly from the pan in a single mass.
- If serving to young children, chop the pistachios finely so the topping is easier to bite.
Substitutions
- Replace pistachios with almonds for a different nutty crunch.
- Replace ghee with butter for a similar richness.
Storage
- Refrigerate up to 7 days
- Store in an airtight container in the fridge with baking paper between layers to prevent sticking. Freeze in a single layer, then transfer to a container; defrost in the fridge overnight before serving.
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Recipe overview
- Servings: 12 pieces
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Milk Pistachios Tree nuts
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