Simple and elegant, the coconut barfi infused with roses is perfect to indulge your sweet tooth! This version of the traditional Indian burfi is coconutty and creamy, sweet and rosy!
Popular during Indian festivals and at Indian weddings, the coconut barfi can be made in a number of ways. Some make it with mawa, some with reduced milk, some with cream. Some add elaichi or cardamom, some add kesar or saffron, some add rose petals or rose buds on top, some add pistachios or almonds, some add suji or rawa (semolina).
Whatever way it’s made, the Indian coconut barfi is a crowd pleaser!
We make it with cream, rose water, and dried rose petals. The rose petals add a milkiness that makes it very different, while also making the rose petal and coconut burfee look amazing! (Not to be confused with the gulkand barfi (rose jam barfi), which needs rose petal jam in it. I’ll try to share the recipe soon.)
What Ingredients Do You Need To Make Rose Coconut Barfi?
All you need to make this easy rose petal and coconut barfi is some sugar, rose water, desiccated coconut, cream, ghee (or butter), and rose petals. Optionally, you can also add saffron or cardamons for additional flavour and a bit of color.
How To Make Rose Petal and Coconut Bafri?
Start by making a sugar mel or sugar syrup with the sugar and rose water.
This next step is optional, but you do it if you want to add a light lemony color to the rose barfi and give it a floral taste. Take out a few spoons of the warm syrup in a small bowl, add in the saffron or kesar and leave it to rest.
Next, add in the desiccated coconut and mix well to allow the coconut to absorb the mel aka syrup.
Then in another vessel, cook the coconut and cream.
Once this thickens and starts to leave the sides, add in the rose petals. If adding in the optional cardamom or kesar, now’s the time to do it!
Then add the ghee or butter. Continue to stir for a few minutes, say 5 to 10, until the mixture becomes dry and the sweet is ready. As easy and simple as that!
Fill into paper moulds and top with some more rose petals. And that’s it! Easy peasy!
If you prefer making slices, pre-line a tray or platter. Pour the barfi onto this tray, and cover with rose petals.
Refrigerate for at least 30 minutes before cutting the burfi in the tray. Refrigerate the liner-filled barfi too. If you have more time, cooling for a few hours is better! Making it a day in advance is perfect!
And the barfi is ready to serve!
Tips for Coconut Burfi Recipe
- The saffron or kesar adds a tinge of color and a sweet floral taste, but isn’t essential.
- The elaichi or cardamom adds a rich fruity aroma and taste to the coconut burfee, but is not essential.
- You can replace 300 ml of cream with about 200 grams of mawa.
- Reduce the rose petals in the mixture or skip them completely if you don’t want the milky taste. Just sprinkle them on top of the barfi!
- This barfi is best served cold! Make it a few hours or even a day earlier for best results!
FAQs about making Rose Petal and Coconut Barfi
What is mawa?
Mawa or khoya are the dried solids formed by reducing milk in a traditional cast iron pan till it solidifies. Mawa is traditionally used in Indian cooking.
Do I have to use dried rose petals?
No, you don’t have to use dried rose petals. You can use fresh rose petals or rose buds if you like. Or you can totally skip the roses and use only saffron or cardamom. It tastes amazing too!
What if I don’t have rose water?
If you don’t have rose water, use the same amount of regular tap water and a few drops of rose essence.
Other Recipes You Might Like
- Indian Nobake Banana Dessert
- Indian Custard Powder Halwa
- Naralchi Wadi Recipe, a delicious coconut dessert
- Corned Tongue Slices Recipe
- White Pumpkin or Bottle Gourd Halwa
- Ginger Wine Recipe (Homemade)
- Mutton Paya Khudi
- Semolina Date Cake
- East Indian Kimad Recipe
- Anjeer Barfi
You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).
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Coconut and Rose Petal Barfi | Indian NoBake Coconut Dessert
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- 200 g Grated Coconut
- 100 ml Rose Water
- 300 ml Rich Cream (You can use 200 g mawa if available.)
- 200 g Sugar
- 3 tbsp Ghee Or butter
- 5 tbsp Dried Rose Petals
- Make a syrup or mel by heating the sugar and rose water.
- Optional step. Take out a few spoons of the warm syrup in a small bowl, add in the saffron or kesar and leave it to rest.
- Add the coconut to the sugar mel (syrup) and mix well.
- Once done, add the coconut and sugar mixture and the cream to a kadai (deep dish pan) and stir on a medium flame till it thickens and starts to leave the sides. (About 20 to 25 minutes.)
- Also, add in about 2 tablespoons of rose petals and continue to stir.
- Optional step. For added flavor, add in the crushed cardamom pods along with the saffron (kesar) that was soaking in the sugar syrup.
- Now add in the ghee and stir and for another 5 to 10 minutes till it completely separates from the pan.
- Turn off the stove.
- Now you can either line a flat pan or tray with tissue paper, pour the mixture into the tray, and flatten it out. Or for an easier method, you can use bite-sized dessert liners and spoon the mixture into them.
- Cover with the rest of the rose petals.
- Refrigerate for at least 30 mins before serving. (If using a tray, chop into pieces before serving. ) And that's it! Yummy rose-flavored coconut goodness!
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- We use dried rose petals, but you can use fresh ones too.
- The kesar is optional, but it adds a nice flavor and light lemon-yellow color.
- The cardamom is optional too, and gives a different flavor.
- You can leave the barfi in the fridge for a few hours longer to let it set.