Grilled coconut barfi with fruit chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grill Recipe
Difficulty: Medium

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  • 1 cup - mixed fruits (pineapple, oranges, grapes, dried currants, strawberries, etc.), roughly chopped
  • 1/3 cup - sugar
  • For dry fruit stuffing:
  • 2-3 tbsp. - finely chopped pistachio, almonds and cashew nuts
  • For burfi:
  • 250gm - white khoya
  • 3/4 cup - sugar
  • 3/4 cup - desiccated coconut
  • ghee for greasing

How to Make Grilled coconut barfi with fruit chutney

  • For chutney:
  • Combine the fruits and sugar in a pan and cook over a medium flame till tender.
  • Add some water to obtain a smooth consistency.
  • For burfi:
  • Crush khoya in a thick pan and add sugar. Mix well. Cook over a slow flame till sugar dissolves. Do not overcook the khoya. Remove from flame and add desiccated coconut. Mix well.
  • Grease ring mould/tray with ghee. Set half the khoya mixture in the greased ring mould. Spread the dry fruit mixture evenly over the khoya and cover with the remaining khoya coconut mixture.
  • Allow to set. Once it is set, unmould it.
  • Coat the burfi on both sides with desiccated coconut.
  • Grill both sides on a griddle or frying pan till it turns golden brown in color.
  • Serve immediately with fruit chutney.