Coconut Barfi

Coconut Barfi

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A simple, festive milk and coconut fudge, cooked down on the stovetop until thick and fragrant, then set flat and sliced into diamonds. Quick to put together with just a handful of pantry ingredients, yet always a festive favourite. Cooked in the Cumin Co. No. 9 Shyamal Dutch Oven and set in the Cumin Co. Baking Tray, it turns out evenly textured with clean, neat cuts.

The cookware that makes it

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Kulhad (Rust)
Kulhad (Rust)
4.8
No. 9 Enamel Cast Iron Dutch Oven (4L)
₹6,399 ₹8,499
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Moringa (Green)
Moringa (Green)
5.0
Baking Tray (8x8)
₹2,899 ₹3,699
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all
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The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹749 ₹1,099
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Time

Prep
10 min
Cook
25 min
Total
35 min

Ingredients

1 serving
  • 2.0

    cups fresh or desiccated coconut, grated
  • 1.0

    cup full fat milk
  • 0.75

    cup sugar
  • 2.0

    tbsp ghee
  • 0.25

    tsp cardamom (elaichi) powder

  • A few drops of pink or green food colour (optional, for a layered look)

  • 8 – 10 pistachios, chopped, for garnish

Method

  1. Grease the Cumin Co. Baking Tray lightly with ghee and line with parchment paper. Set aside.

  2. Heat ghee in the Cumin Co. No. 9  Shyamal Dutch Oven over medium heat. Add the grated coconut and roast for 2 – 3 minutes, stirring continuously, until it turns fragrant but not browned.

  3. Add the milk and sugar, stirring to combine. Bring to a gentle boil, then lower the heat and simmer, stirring frequently, until the mixture thickens and starts pulling away from the sides of the pot. This takes 15 – 18 minutes. **

  4. Continue cooking, stirring constantly toward the end, until the mixture turns glossy and holds together in a mass rather than looking wet or loose.

  5. Stir in cardamom powder and mix well. If making a layered version, divide the mixture in half at this stage and tint one portion with food colour, mixing until evenly coloured.

  6. Pour the mixture into the prepared Cumin Co. Baking Tray immediately, spreading it out evenly with the Cumin Co. Silicone Spatula while still warm — it firms up fast, so work quickly. If layering colours, spread one layer, let it set for a few minutes, then top with the second.

  7. Smooth the top and press gently to level. Sprinkle chopped pistachios evenly over the surface.

  8. Let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until fully set and firm.

  9. Once set, lift out and cut into neat diamonds or squares using a sharp knife.

    ** Because the Dutch oven holds heat evenly, the coconut mixture thickens gradually rather than catching suddenly — but keep stirring toward the end, as it moves quickly from ready to overcooked in the last few minutes.

Serving suggestions

Serve at room temperature or chilled, arranged neatly for festive gifting or a sweets platter.

Cumin Co. Expert Tip

 Pour the mixture into the tray as soon as it's ready and work fast to spread it — coconut barfi firms up rapidly once off the heat, and hesitating even a few minutes makes it impossible to spread evenly or cut clean pieces later.

Cleaning & care guide

Allow the Cumin Co. No. 9 Shyamal Dutch Oven to cool before cleaning, then soak briefly in warm water to loosen any milk residue at the base. Use Cumin Co. Gleam Cream with the Cumin Co. Cleaning Scrub for stubborn spots, preserving the enamel's glossy finish.