Coconut Barfi Recipe: Soft, Melt-in-Mouth Sweet Ready in Just 30 Minutes for Ganesh Chaturthi

Kuldeep Singh Chundawat

With Ganesh Chaturthi just around the corner, devotees across India are preparing to offer their beloved Bappa his favorite sweets. Among them, Coconut Barfi holds a special place. Traditionally made using khoya and desi ghee, this easy 30-minute version uses simple ingredients like milk powder and desiccated coconut to create a soft, delicious mithai that melts in the mouth.

If you’re looking to make something quick yet festive at home, this recipe is perfect for you.

Ingredients You’ll Need

100 grams desiccated coconut
100 grams milk powder
50 grams powdered sugar
½ cup milk (to knead)
2–3 drops of pink food color (optional)
Chopped almonds or pistachios for garnishing

Step-by-Step Recipe

Step 1: Prepare the Dough

In a mixing bowl, combine the desiccated coconut, milk powder, and powdered sugar. Gradually add milk while kneading to form a soft dough. If the dough becomes sticky, grease your palms with a little ghee for a smoother kneading process.

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Step 2: Add Color and Layer

Divide the dough into two equal parts. Mix a few drops of pink food coloring into one part and knead it evenly. Roll out both parts separately into flat sheets, then layer the colored one over the plain one. Roll them together lightly to combine.

Step 3: Shape and Set

Gently roll the layered dough into a log or roll. Roll this over a plate sprinkled with desiccated coconut to coat the outside. Use a sharp knife to cut it into round barfi pieces. Place them in the refrigerator for 30 minutes to set.

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Serving Tip

Garnish with chopped almonds or pistachios and serve as prasad during Ganesh Chaturthi or offer to guests during the festive season. It’s not just a treat for the taste buds but also a beautiful addition to your celebration platter.

Bonus Tip

While traditional RECIPES use khoya and ghee, this modern shortcut recipe delivers similar results with fewer ingredients and in less time. Store the barfi in an airtight container for up to 3–4 days in the refrigerator.

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Author Profile

Kuldeep Singh Chundawat: My name is Kuldeep Singh Chundawat. I am an experienced content writer with several years of expertise in the field. Currently, I contribute to Daily Kiran, creating engaging and informative content across a variety of categories including technology, health, travel, education, and automobiles. My goal is to deliver accurate, insightful, and captivating information through my words to help readers stay informed and empowered.