Indian DessertsdessertVegetarianPescatarianGluten-free

Coconut Barfi

Name: Coconut Barfi
Yield: 8 servings
Cuisine: Indian
Ingredients: 250 g sugar; 150 ml water; 250 g finely-grated coconut; Ghee; Ground cardamom (optional)

Barfi is a Pakistani and Indian confection popular all over Pakistan and India, and often a part of festivals. The recipe included here is for coconut barfi.

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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If you eat

serving

327kcal · 16% of your day

Protein: 2 g · 2% of 120 g
Carbs: 39 g · 18% of 220 g
Fat: 20 g · 31% of 65 g

5 g
Fibre: 34 g
Sugar: 12 mg
Sodium: 80 g
Serving size

Calculated from all 3 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 8 servings of about 81 g, the usual size for a batch of biscuits or sweets. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

250 g sugar
150 ml water
250 g finely-grated coconut
Ghee
Ground cardamom (optional)

Ingredients for 8 servings (650 g) · the original recipe

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Method

1
Combine sugar and water in a pot, and cook to a 2–3 thread (about 235–255°F) sugar syrup.
2
Warm the coconut in a heavy saucepan, and pour in the hot syrup. Stir well, and cook until a soft lump forms.
Stovetop
3
Press and spread the mixture into a ghee-greased pan or mold, and let cool.
4
Sprinkle with cardamom.
5
Cut into squares, and store in an airtight container.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.