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Milk Barfi, Coconut Flavour

 An easy and quick crowd pleaser for your Diwali table.

Prep Time

2 min

Cook Time

15 min

Total Time

17 min


~10-12 Barfi


  • 1 ½ cups desiccated coconut
  • ½ tin condensed milk
  • ¼ cup of fresh milk
  • 1 tbsp ghee
  • ½ tsp elachi seeds
  • Chopped pistachios and almonds


  1. Grease a pan or use parchment paper.
  2. Heat a pan with ghee, and toast almonds. Set aside to top Barfi.
  3. Combine coconut, condensed milk, fresh milk, and ghee, into a pan on a medium head. Mix until entire mixture turns into a mass.
  4. Place elachi seeds into a mortar and pestle and grind to a fine powder.
  5. Mix in elachi powder. Transfer to greased tray.
  6. Press and spread evenly with a spatula. Sprinkle with toasted almonds and pistachios.
  7. Put into fridge for an hour. Cut into small squares and serve.


  • 1 Cup = 240ml
  • Elachi is also known as Cardamom. You can use Cardamom Powder instead if you have on-hand, but double to quantity specified.

More Diwali Cooking Ingredients:

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