Coconut Burfi - Nariyal ki Barfi with Condensed Milk - Step by Step Photo Recipe (2024)

FAQs

What is coconut Barfi made of? ›

Coconut Burfi is a traditional Indian Sweet made with coconut, sugar/jaggery, milk, cardamoms and sometimes nuts. Known by different names such as Kobbari burfi, Nariyal burfi, Copra pak & Tengai burfi, it a popular festive delight that's delicious and addictive too.

This cheat version is the BEST I have developed and combines condensed milk and milk powder. The result is Barfi in under 15 minutes – no boiling milk down, and no waiting at the pot for ages. It's a little crumbly, very dense and all round delicious.

Abstract. Coconut burfi is a popular traditional sweet of south India. The high percentage of saturated fat present in the product makes it susceptible to hydrolytic rancidity. The resulting increase in free fatty acid content coupled with mold growth limit its shelf life to 7–10 days in unpacked condition.

Coconut condensed is made from, you guessed it, coconut! Specifically, this condensed milk is made of coconut milk, plus sugar, salt and guar gum, which is used for thickening and stabilising in food products – it comes from the guar bean.

Why is my Barfi not setting? If the sugar syrup is undercooked barfi will not set.

History. Barfi originated in Persia and was introduced to India by the Mughal Empire in the 16th century. Through indentured workers it was brought to Trinidad in the mid-19th century and became popular there.

Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of sweetened condensed milk, to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today.

Evaporated milk and condensed milk are both shelf-stable canned milks that are easily found at most grocery stores. The main difference is that condensed milk is very sweet, and evaporated milk is unsweetened.

The Process. Traditionally SCM was produced by adding sugar to whole milk and removing water by evaporation (fig. 1). Increasingly, SCM is made by addition of skim milk powder (SMP), butter oil and sugar to milk or water to increase the solids to the desired level.

Coconut barfi is not just astoundingly delicious, it is also healthy. Coconut contains a considerable amount of minerals like manganese, copper and iron. That takes care of our immune system and strengthens our bones and muscles.

Does burfi need to be refrigerated? ›

Here's a general guideline: Milk-based sweets: Sweets like Rasgulla and Sandesh typically last 2-3 days when stored in the refrigerator. Dry sweets: Dry sweets like Barfi and Chikki can last up to 2 weeks when stored in an airtight container in a cool, dry place.

To maintain freshness, keep your Barfi box in a cool, refrigerated area and consume within 7 days of receipt. Remove from the fridge 30 minutes before consuming. Barfi is best enjoyed at room temperature.

You can use sweetened condensed coconut milk instead of sweetened condensed milk in a variety of dessert recipes – everything from fudge to macaroons to my healthy magic cookie bars. I have a couple recipes planned that use sweetened condensed coconut milk so keep your eyes peeled!

But if you're avoiding dairy, the only thing that can sometimes substitute for condensed milk “as is” is full-fat coconut milk. However, full-fat coconut milk may not have the condensed milk consistency you're going for.

Hence, coconut barfi can prove beneficial for people with anaemic conditions. It can boost brain health: It is believed that coconut can boost the production of neurotransmitters as well as myelin, which helps in transmitting electrical signals that come from or to the brain more efficiently.

Its main ingredient, coconut, is rich in dietary fiber, manganese, copper, iron, and healthy fats. It may help treat anemia: Coconut is rich in iron, which plays an important role in the production of hemoglobin. You will also get vitamin B6 and minerals like magnesium, zinc, copper, manganese, and selenium.

This mithai is a soft, fried fitter is a popular treat at Guyanese and Trinidadian special occasions such as weddings. These soft mithai is made with flour, butter, fresh coconut, anise seed, and evaporated milk. It's fried till golden brown then tossed in a sugar syrup until crystallized.

The part of the coconut that is usually eaten (as coconut "meat" and water) is the endosperm.