Coconut Barfi is often called Kopra Pak, Narylache Vadi and Khobryache Pak but in my home Vadi was made as a milk free candy with just sugar and coconut. While Vadi had a delicate brittle texture this Barfi is soft and moist.

2 cups finely grated fresh white meat of coconut or use defrosted, unsweetened coconut

1 cup sugar

3/4 cup milk

1/4 cup fresh good quality mava (khoya) crumbled finely

4-5 strands of saffron (kesar) strands crushed and soaked in a tbsp of warm milk

1/2 tsp green cardamom seeds powdered (elaichi or velchi)

1/2 teaspoon corn starch dissolved in a tablespoon of water

To garnish (optional)

a tiny pinch of green cardamom powdered

a tablespoon of powdered almonds

a small pinch of powdered saffron (do not add too much- uncooked saffron can be bitter)


Heat the milk and sugar on a medium flame in a non stick skillet or kadai. When it reaches a boil add the coconut.

Cook over a medium flame for 20 minutes. Stir regularly to prevent burning.

Stir in the cornstarch paste.

Stir in the khoya or mawa and cook another 7-8 minutes stirring continuously. Allow the mixture to thicken.

Add the crushed saffron and milk and cardamom powder. Cook until mixture is thick, sticky and spreadable.

Transfer the coconut mixture onto a parchment or wax paper lined cookie sheet or a pan approximately 8 by 8 inches wide. Spread it evenly using a spatula.

Allow it to cool for atleast 30 minutes. Cover with plastic wrap, pressing the wrap down on the coconut and refrigerate 30 minutes.

Remove from the refrigerator cut into 9 squares. You can cut smaller squares and make the squares thicker too if you prefer by using a smaller pan.

Garnish with a little more cardamom powder and almond crumbs. Serve at room temperature.

Keep refrigerated.