Coconut Burfi & Chocolate Barfi | Simple Indian Dessert Recipe

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Place the butter paper in the rectangular mould/tray and press on the bottom and sides for the butter paper to sit well in it. For my recipe I am using a 10”x6”x1” baking tray to set my barfi. Keep this aside.

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In a pan, add milk and sugar. Bring milk to a boil and then lower heat to cook and reduce 25% of the milk. Once this stage is reached, add the desiccated dried coconut and rose water into the milk and mix it. Cook on low heat it till it gets tight enough to hang on to a spoon and not fall off. This would take 2-3 mins approx.

Once you reach this stage turn off the heat.

Immediately take the barfi mixture out on to the tray and using a spoon spread it. It may be a bit sluggish to spread the mixture but its ok. It does not have to be every even. place another piece of butter paper on top and using a cup or glass press it gently so as to spread the mixture evenly.

Firmly press it and using using youe hands press on the edges as well. Now let it cool and refrigerate for an hour.

After that, demould the barfi, sprinkle some sliced pistachios on it and cut it into squares. I have cut 1.5"x1.5" squares for my barfi.

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For chocolate barfi, we have to make chocolate ganache and for that melt some chocolate in a double boiler. Once it is evely melted and add cream and mix it well. Pour the chocolate ganache on the barfi which is in the mould, and spread it. Refrigerate for 10 minutes and then cut it into equal squares after demoulding it.