Rose Petal and Coconut Barfi

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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!

Rose and coconut barfi pieces on a black tray.
Looking closer at the dessert

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.)

Rose coconut burfee is the perfect dessert at a dinner party or family gathering! It’s also gluten-free and really quite easy to make at home!

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.

Coconut and sugar mel in a blue pot.
Coconut is the base of this recipe
Fresh cream and coconut in a blue pot.
Add the fresh cream to the coconut
Mixture of cream and coconut with a wooden spoon.
Stir the cream and coconut mixture well

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!

Add the dried rose petals to the cooked coconut barfi.
Add the rose petals
Rose petals in the coconut barfi.
Add the rose petals to the coconut and cream

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!

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Fill into paper moulds and top with some more rose petals. And that’s it! Easy peasy!

Rose coconut barfi filled with dessert liners.
Fill dessert liners with rose coconut barfi
Hand adding rose petals on top of the barfi.
Add rose petals on top

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!

Muffin liners of coconut barfi covered with rose petals.
Coconut Heaven
Homemade rose and coconut barfi on a black tray.
Easy homemade rose and coconut barfi

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

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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Muffin liners of coconut barfi covered with rose petals.

Coconut and Rose Petal Barfi | Indian NoBake Coconut Dessert

AbbyAbby
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!
5 out of 5 Stars by 3 readers!

Click the stars to add your rating!

Prep Time 10 mins
Cook Time 35 mins
Refrigeration Time 30 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine Indian
Servings 25 Pieces

Ingredients
  

  • 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 Rose Petals

Optional

  • 1 tsp Saffron (Kesar) for flavor and lemon color
  • 3 Cardamom Pods crushed

Instructions
 

  • 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!

Please click to rate the recipe!

Notes

  • 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. 
Pinterest images of cream and coconut mix and ready rose and coconut barfi.
Pinterest images of dried rose petals mix with barfi.
Pinterest image of rose coconut barfi ready to serve.

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