A quick recipe to prepare soft and creamy Kesar Coconut Barfi in Microwave. Make this simple but scrumptious barfi and enjoy your festivals with family & friends hassle-free.

How to make Kesar Coconut Barfi in Microwave?

Here, I have mentioned 2 ways of preparing this delicious burfi. One with milk & sugar and the other using condensed milk. Both the versions tastes awesome and can be made in a jiffy using Microwave.

Method is very simple. Mix all the given ingredients in a microwave proof bowl. Pop it in MW and cook it for 6 – 8 minutes on High. Melt-in-the-mouth tasty Kesar Coconut Barfi is ready to savour.

I have used finely grated fresh coconut. If you are using desiccated coconut, you may have to adjust the quantity of other ingredients as desiccated coconut may alter the moisture content of the sweet. Here’s is the recipe for Kesar Coconut Barfi in two ways..

For more Diwali sweets and savouries, please check Mysore Pak, Wheat Halwa, Badam Halwa, Almond Chia Seeds Laddu, Makkan Peda, Urad Dhal Laddu, Diwali Legiyam, Boondi Laddu, Kai Murukku, Rasgulla in Pressure Cooker..

Version 1

Ingredients

• Coconut – 3 cups, finely grated
• Sugar – 2 cups
• Full Cream Milk – ½ cup
• Fresh Cream – 2 tbsp
• Kesar /Saffron Strands – a big pinch, soaked in a tbsp of milk

Method

• Grind grated coconut with ½ cup of milk into a thick paste.
• In a microwave proof bowl, add coconut paste, sugar and fresh cream. Give a good mix.
• Microwave on High for 6 minutes stirring well after every 2 minutes.
• Add kesar strands soaked in milk. Mix well. Microwave on High for 2 more minutes.
• At this stage, burfi mixture gets the rolling consistency without sticking at the sides of the bowl.
• Transfer it to the lined tray. Spread the mixture evenly  with help of a ladle or with the backside of a flat katori.
• Let it cool for an hour. If the weather is humid, refrigerate it for 30 minutes.
• Gently cut into square pieces and store it in clean air-tight container.
• Enjoy your festival with this delicious Kesar Coconut Barfi.

Version 2

Ingredients

• Coconut – 3 cups
• Condensed Milk – 1 ½ cups
• Fresh Cream – 1 tbsp
• Kesar /Saffron Strands – a big pinch, soaked in a tbsp of milk

Method

• Take coconut in a microwave proof bowl. Microwave it on High for a minute.  
•  Add condensed milk and fresh cream. Give a good stir.
• Microwave on High for 5 minutes stirring well after every minute.
• Add kesar strands soaked in milk. Mix well. Microwave on High for 2 more minutes.
• At this stage, burfi mixture gets the rolling consistency without sticking at the sides of the bowl.
• Transfer it to the lined tray. Spread the mixture evenly with help of a ladle or with the backside of a flat katori.
• Let it cool for an hour on kitchen top. If the weather is humid, refrigerate it for 30 minutes.
• Gently cut into square pieces and store it in clean air-tight container.
• Relish it with your family and friends.

Notes

• Microwave time and temperature differs from machine to machine. Check and alter the time and heat as per your MW.
• Take care not to overcook the mixture to avoid getting crumbled burfi.
• You can also add elaichi powder too to enhance the flavour.
• Fresh cream can be replaced by desi ghee too.

Happy Cooking!