Nariyal barfi cooked by my grandmother is very special to me. The liking is more because it can be made easily on demand in very short time, every time.  Despite her age, she is always eager to make it especially for me whenever I am in town. The taste always linger on my lips and a few pieces are not enough to satiate the deep desire. I relish munching over them. The unique taste in the simple dish can be attributed to the loads of love with which my grandmother makes it for me.

Surprised by the same taste ever since childhood, I once asked her about the secret. Why the taste cannot be found in Nariyal Barfi bought from a confectioners shop. She innocently told me the ingredients and the way she makes it, but forgot to add the loads of love and affection to it which makes the difference.

Her secret ingredients includes:

Grated Coconut (properly scraped brown portion) - 1 cup

Fresh milk cream- 1 cup

Milk- 1 cup

Ghee- 2 table spoon

Saffron lenticels - 1 or 2

Elaichi- 5-6 pcs (granulated)

Almonds- 15-20 pcs (grated)

Cashew nuts- 15-20 pcs (broken in small pieces)


Step 1: Heat fresh milk cream in a pan and stir until it turns brown. Allow it to cool

Step 2: Add Sugar free natura diet sugar, Saffron lentils and granulated elaichi to milk and stir.

Step 3: Heat one tablespoon of ghee in a pan, add grated coconut to it and saute till fragrance. Add milk (prepared in step 2) to it.  Stir properly to mix milk with coconut.

Step 4: Add the fresh milk cream prepared in step 1 to the pan and stir properly to form a uniform paste.

Step 5: Uniformly cover a plate with one tablespoon of ghee. Spread the paste (formed in step 4) evenly over it to form a uniform layer. Add almond and cashew nuts to the upper side of layer and cover the pan to retain the fragrance. Allow it to cool to room temperature.

Step 6: Cut it in square or diamond shape and enjoy.

A step by step process is explained in the video below: