coconut barfi recipe with milkmaid tri colour cconut burfi or nariyal barfi with detailed photo and video recipe. an easy and hassle-free way of preparing the famous south indian coconut burfi recipe. the traditional recipe involves preparation of sugar syrup which can make things little complicated but this recipe contains only 2 ingredients. it is an ideal indian dessert recipe and can be prepared within minutes for any occasions and celebrations.

15th August 1947 India was declared as an independent nation so every year 15th August we celebrate our independence day. As we all know this year we are going to celebrate our 71 years of Independence and this Independence came to us through the unbelievable struggle of lots of people over decades. The respected freedom fighters who are known to us and many more freedom fighters who are not even popular, we salute all of them for their true passion and dedication for the motherland.

coconut barfi recipe with milkmaid 

tri colour coconut burfi or nariyal barfi with step by step photo and video recipe. coconut based desserts are very common in south india and are mainly prepared for celebrations and occasions. but the coconut burfi recipe is perhaps the most popular sweet recipe from coconut and can be seen having fusion with other sweets. even this tri colour nariyal barfi is a themed recipe with three different colours to celebrate indian republic day or independence day.

i have shared the authentic way of coconut barfi with sugar syrup but i always wanted to share this instant version of it. basically, in this recipe, i have used only 2 main ingredients and hence it can be termed as an instant recipe too. the sweetness of the condensed milk should be more than sufficient and no addition of extra sugar or even sugar syrup is required for this recipe. moreover, even some recipe for traditional coconut barfi recommends adding 2-3 tbsp of sugar while mixing the sugar syrup with grated coconut. the idea here is to make it more creamy and rich. hence the addition of condensed milk or milkmaid would meet both purposes technically.

Tiranga Nariyal Barfi

A simple take on the classic barfi, this recipe is hassle-free, quick and gives you a rich, coco-nutty sweet treat in minutes.

INGREDIENTS

1. 3 ½ cups fresh desiccated coconut

2. 2 cups condensed milk

3. 2 tbsp ghee

4. 1 tsp cardamom (elachi ) powder (optional)

5. Saffron food colour (optional)

6. Green food colour (optional)

Instructions

• firstly, in a large kadai take 2 cup coconut and 1 cup condensed milk.
• mix well, keeping the flame on low.
• make sure to keep stirring until the mixture changes colour and forms a lump.
• now add ¼ tsp cardamom powder and 1 tsp ghee. mix well.
• further, divide the mixture into 3 equal parts to make tiranga burfi, else you can directly set.
• transfer into 3 different bowls and mix 2 drops saffron food colour to one part and 2 drops green food colour to another part leaving one part as it is.
• spread the green layer and flatten with a cup.
• further spread plain coconut layer followed by saffron layer and flatten with a cup.
• allow to rest for a couple of minutes or till it sets completely. now reverse and cut into square pieces.
• finally, serve tiranga coconut burfi or store in an airtight container (refrigerate) and enjoy for a week.

METHOD

·  In a large kadhai, dry roast the desiccated coconut for a minute

·  Add 1 cup condensed milk and mix well, keeping the heat on low

·  Keep stirring the mixture till it changes colour and becomes fragrant. This will take you 5-6 minutes

·  Add the remaining condensed milk, ghee and cardamom powder. Mix well till combined

·  Turn off the heat and let it cool for 10 minutes

·  Divide the mixture into 3 equal parts to make the tiranga burfi, else you can directly set

·  Transfer into 3 different bowls. Mix drops of saffron food colour to one bowl and 2 drops green food colour to another bowl.

·  In a square or rectangle dish, spread the orange layer and flatten it

·  Now spread plain coconut layer followed by saffron layer and flatten using a spatula

·  Allow this to rest for 30 minutes

·  Now cut into square pieces and serve

·  You can the barfis in an airtight container and refrigerate for a week

Step

Method

1	Heat 1 tsp ghee and sauté 2 cups desiccated coconut for 2 minutes.

2	Add 1 cup milk and cook until the coconut absorbs it.

3	Add 200 g sugar and cook until the mixture becomes sticky.

4	Turn off the flame and let it cool.

5	Divide the mixture into 3 parts.

6	Add orange color to the first part.

7	Keep the second part white.

8	Add green color to the third part.

9	Layer green, white, and orange in a square container.

10	Freeze for at least 2 hours.

11	Cut into square burfi pieces.

12	Garnish with chopped almonds and serve.

How to make the white portion of the tricolor sweet Barfi:

Now take a pan, place it on medium heat, add one portion of milk powder- condensed milk mixture to it, then add 3-4 tbsp milk. Add 1 tsp ghee to it and stir it continuously.First, the mix will melt down and blend it nicely with the milk and ghee.Then slowly it will start to get thicken. And when it will start to release the bottom of the pan, turn off the heat.Grease a plate with little ghee and place the white colored dough on the plate. And add 1/4 tsp cardamom powder to it(to retain the flavor till the end) and mix it nicely with a spatula.

How to make the saffron color portion of this tricolor sweet Barfi:

Take the same pan, place it on medium heat, add another portion of milk powder- condensed milk mixture. And then pour the carrot juice into it. Then add 1tsp ghee to it. Stir it continuously.The process of making the white portion of the tricolor sweet dish has been followed here. First, the mix will be blended together, while got thicken and release the bottom of the pan, turn off the heat.Again grease another plate with ghee to place the saffron-colored dough to it. And then add again 1/4 green cardamom powder to it. Mix it nicely.

How to make the green color of this tricolor sweet Barfi:

Here take another pan, place it on medium heat add the last portion of milk powder- condensed milk mix and the smooth pistachio paste to it.Same as other portions, the mix will meltdown, well blended with pistachio paste. Now add 1 tsp ghee to it and mix it well. Stir it continuously.When the mix gets thicken and starts releasing the bottom of the pan like previous portions, turn off the heat.Place the green colored dough in a plate, greased with again little ghee. And add the 1/4 tsp cardamom powder to it too. Mix it nicely.

How to make the tricolor sweet barfi/diamond shape peda:

Take the diamond-shaped mould or mold, greased with little ghee.Now take the same amount from each dough.First, put the saffron-colored dough, then white colored dough and lastly put the green colored dough into the mould or mold to make this tricolor barfi.Now put each clove (cloves without its buds) in the middle of that each tricolored barfi or peda.

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