Coconut Barfi Recipe using Milk Powder - Nariyal Barfi Recipe Milk Powder Burfi wali

condensed milk

🥗Healthier: coconut milk

💰Cheaper: milk + sugar

Coconut milk offers a lighter option with a similar flavor.

fresh grated coconut

🥗Healthier: desiccated coconut

💰Cheaper: frozen grated coconut

Desiccated coconut is easier to store and use.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey adds natural sweetness while jaggery is a traditional sweetener.

chopped nuts

🥗Healthier: seeds

💰Cheaper: dried fruits

Seeds provide crunch without allergens, while dried fruits add sweetness.

Cut the pistachios into tiny pieces.

Peel the green cardamom and make a powder.

Add butter to the pan and let it melt.

Once the butter is melted, add milk to it and cook on low flame, mixing well.

Add milk powder gradually, mixing continuously until fully combined and no bubbles remain.

Once the milk powder is mixed, add powdered sugar and keep mixing.

Add desiccated coconut and cardamom powder, mixing well until the mixture thickens.

Turn off the flame and apply a little ghee on a plate.

Pour the mixture onto the greased plate and spread it evenly.

Sprinkle pistachios on top and press them into the mixture.

Let the burfi freeze for about 1 hour.

Cut into pieces and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens