Andaman Coconut Barfi
A simple coconut and milk fudge made in Andaman households for festivals and celebrations, relying on the islands' plentiful fresh coconut.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 140 kcal
Equipment
- •Heavy pan
- •Greased tray
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 7 g
- carbs
- 18 g
- fibre
- 2 g
- protein
- 2 g
- calories
- 140 kcal
Instructions
- 1
Rub a little ghee (clarified butter) over a flat tray or plate. Set it aside.
- 2
Heat a heavy pan. Add the grated coconut, milk and sugar.
- 3
Cook on medium heat. Stir non-stop until the mixture thickens.
- 4
Add ghee a little at a time as it cooks. Stir well to mix it in.
- 5
Keep cooking until the mixture starts pulling away from the sides of the pan.
- 6
Stir in the cardamom powder. Mix everything well.
- 7
Pour the mixture onto the greased tray. Spread it evenly using a spatula.
- 8
Scatter chopped pistachios on top. Press them down gently.
- 9
Let it cool completely. Cut into diamond or square pieces.
Chef's tips
Keep stirring non-stop so the coconut does not stick or burn to the pan. Let it cool fully before slicing to get neat pieces.
Ingredient substitutions
- full-fat milk → coconut milk for a dairy-free version
Storage
Store in an airtight container at room temperature for up to 4 days, or refrigerate for a week.
Reheating
No reheating required; serve at room temperature.
Common mistakes to avoid
- •Taking the pan off the heat too early, which stops the barfi (sweet fudge) from setting firmly.
Serving suggestions
Cooked Andaman Coconut Barfi?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Andaman and Nicobar Islands
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
