Coconut Khoya Barfi

There are times when you end up with a lot of coconuts. Happens quite often, with coconuts being broken at temples and at home. It is best to start looking for ways to use them. Making coconut chutney is probably the easiest thing to do. But there is only so much chutney that you can have. So a quick internet research and Hello Barfi.

I have used desiccated coconut and condensed milk to make coconut barfi and ladoos in the past. But this time it is back to basics. Fresh coconut and Khoya (milk solids). It takes more time and effort than the condensed milk recipe, but it is certainly worth it. A thick kadai is the best utensil for making the barfi.

Freshly grated coconut gives the barfi all the natural taste and a really good texture. Khoya brings in the richness and freshly powdered cardamom gives the flavor. A little pistachio topping in the end. Yum!!!

The detailed recipe is mentioned below. Here are the highlights : )

  • Grate the coconut
  • On low heat, fry the grated coconut in a little ghee till some of the moisture is gone
  • Add milk and cook the coconut in the milk on low heat
  • Add sugar and simmer till the quantity reduces to half
  • Crumble and add the Khoya.
  • Powder the cardamom seeds and add to the barfi mix
  • Spread on a greased tray. Garnish with pistachios. Make the cuts and allow it to cool.

Coconut Khoya Barfi Recipe


  • Freshly grated Coconut: 1 cup
  • Ghee: 1 tbsp
  • Milk: 3/4 cup
  • Khoya: 1/2 cup
  • Sugar: 1/2 cup
  • Cardamom Pods: 4
  • Pistachio pieces for garnish: 1 tbsp


  • If you starting from absolute scratch, then break the coconut into two
  • Grate the flesh using a greater. A regular sized coconut will give one cup of grated coconut
  • Crumble the khoya
  • Take the cardamom seeds out of the pods and powder them with a mortar and pestle
  • Grease a plate or a tray


  • Heat the ghee in a thick kadai
  • Add the grated coconut and give it a stir
  • On low heat saute the grated coconut for about five minutes. The moisture will reduce. Make sure the coconut doesn’t starts to brown
  • Add the milk and mix the contents. Simmer for five more minutes
  • Add the sugar and give it a good mix
  • On low heat continue to simmer the coconut with the milk. The contents should reduce and become almost half the quantity
  • Add the khoya crumbs and mix thoroughly
  • Add the cardamom powder. Keep stirring on low heat
  • The contents will thicken. Once it starts leaving the sides, the barfi is ready
  • Pour the barfi on the greased tray and spread it using the back of the spoon
  • Garnish with the pistachio pieces
  • Make the cuts using a knife and allow the barfi to cool down before serving

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