Barfi recipe

By Mon Dessert

Makes 8 squares
Cook time:



  • Ingredients included
  • Barfi mix (60 grams desiccated coconut)
  • Cardamom pod
  • 150g sugar
  • Topping (12 g chopped pistachios & 1.5 g rose petals)
  • Ingredients to add
  • 750ml whole milk (dairy or plant)
  • 30ml melted butter (dairy or plant)
  • Allergens from the ingredients contained inside the kit, not from additional ingredients: Coconut, Nuts


  1. Prepare 15cm square/rectangular dish lined with parchment, at least 2cm deep
  2. Crush cardamom pod into a powder, if you do not have anything to crush this with you can use the back of a spoon.
  3. Heat a pan with ½ the butter add coconut and crushed cardamom and pour in 750ml milk.
  4. Mix and bring it to a boil on a medium flame. Reduce the heat and cook until the milk is evaporated. Then add sugar and cook until the moisture is completely evaporated.
  5. Add melted butter and continue to cook stirring constantly until the mixture turns dry & leaves the pan. Press down the mixture with a spatula to check if there is any excess moisture. If it still has moisture, then cook further to dry it.
  6. Keep stirring continuously at this stage and cook until the mixture turns dense, thick, and sticky. It also turns very aromatic and leaves the pan. If you prefer a very soft set burfi, then take it off a bit early.
    Transfer the mixture to the prepared dish and press down with a spatula.
  7. Set aside at room temperature for 1 hour and then place in the fridge for 4 hours or overnight to set completely (see tips)
  8. Sprinkle on the pistachios and edible damask rose petals and cut into 8 squares
  9. Store in the fridge for up to 10 days. Best eaten at room temperature


*If you are in a hurry you can put in the freezer for 1-2 hours to set. Remove from the freezer after this or it will be completely frozen and difficult to slice.