Nariyal Barfi, also known as Coconut Barfi, is a beloved Indian sweet made with fresh or desiccated coconut, milk, and sugar. It’s soft, aromatic, and mildly chewy, with a delightful coconut flavor that melts in your mouth. This traditional mithai is often prepared during festivals like Diwali, Raksha Bandhan, and Navratri, or just as a simple homemade treat.

To prepare Nariyal Barfi, start by heating one tablespoon of ghee in a heavy-bottomed pan. Once the ghee is warm, add about 2 cups of freshly grated coconut (or desiccated coconut if fresh is not available). Roast the coconut lightly on a low flame for 2–3 minutes until it becomes aromatic, but do not let it brown. Then, add 1 cup of full-cream milk and mix well. Cook this mixture for a few minutes until the milk gets absorbed slightly and thickens.

Next, add around ¾ to 1 cup of sugar (depending on how sweet you like your barfi). Stir continuously as the sugar dissolves and the mixture starts to thicken. You’ll notice it becoming glossy and leaving the sides of the pan—that’s when it’s almost done. At this stage, add a pinch of cardamom powder to enhance the flavor and stir it in well.

Grease a plate or tray with a little ghee and pour the mixture onto it. Spread it evenly using a spatula or the back of a spoon, smoothing the surface as much as possible. While it’s still warm, you can garnish it with chopped pistachios or almonds and lightly press them into the surface. Let the barfi cool and set for at least an hour. Once firm, cut it into squares or diamond shapes using a sharp knife.

Nariyal Barfi can be stored in an airtight container at room temperature for 2–3 days or in the refrigerator for up to a week. It’s a simple, traditional sweet that carries the richness of coconut and the warmth of homemade goodness in every bite.