Naralachi Vadi

Coconut Barfi


  1. Scrapped coconut – 3 cups (In this recipe 2 coconuts are used)
  2. Sugar – 2 cups
  3. Milk – 2 cups
  4. Mixture of ground green cardamom and nutmeg – 1 tsp
  5. Some sliced almonds (Optional)
  6. Sajuk tup / clarified butter – 1 tsp


  1. Scrape out only white portion of coconut.
  2. In a heated kadai, add scrapped coconut and stir it just for a minute on a low heat.
  3. Add sugar and mix well.
  4. Add milk with malai / cream.
  5. Mix and cook on medium heat until mixture thicken, stirring in between. It may take around 30-40 minutes.
  6. Now reduce the heat and add ground cardamom and nutmeg.
  7. Put some sliced almonds.
  8. When you see the mixture has got spreading consistency, switch off the heat.
  9. Grease surface with little bit of clarified butter and pour mixture on it. Flatten it with hand (if you can bear heat), Otherwise use any greased spoon to spread it.
  10. Allow it to cool down little bit and then cut them into diamond or square shape.
  11. Serve them after they cool down completely.
  12. Store them in an air tight container. They have shelf life of 3-4 days.


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