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  • Preeti Shridhar

Panch Mewa Barfi/Pak/Katli

Panch Mewa barfi is quite popular during festivals for Naivedyam. This is made in sugar syrup without mawa. We use grated coconut and not the dessicated coconut that is readily available in the market. I have used a food processor to grate the coconut. You can also grate it on a grater, it's laborious and time consuming but worth the effort.

I have used four types of nuts : almonds, cashews, raisins and foxnuts(makhana). Feel free to use any combination of nuts. The total quantity of nuts should be 2 cups.

Roast each nut separately  in half a tbsp of ghee.


Nuts 2 cups roasted in ghee and crushed

Dry Coconut/ Kopra 2 cups grated

Sugar 1 1/2cup

Water 3/4 cup

Cardamom powder 1 tsp

Ghee 2 tbsp


  1. Grease generously an 8"  square baking tray.

  2. Roast nuts one by one in 1/2 tbsp ghee each.

  3. Do not roast kopra.

  4. In the same pan add sugar and water.

  5. Mix in cardamom powder.

  6. Bring it to a boil and then let it reach one string consistency.

  7. Switch off the gas.

  8. Now tip in all the nuts and kopra/ grated coconut

  9. Mix well.

  10. If there is liquid visible then keep the pan back  on high flame to reduce it a little bit.

  11. Pour it in the prepared pan.

  12. Press with a spatula to spread it evenly.

  13. Using a sharp knife make incisions to desired shape .

  14. Leave it to cool completely.

  15. Now carefully remove pieces and store in an airtight container.


  1. To check one string consistency, drop a few drops on a plate

  2. After a few seconds, press it between your thumb and index finger and strech it. If a small thread is visible then it has reached one string consistency, otherwise boil it for a few more minutes.

  3. If you find it difficult to remove the pieces, heat the tray on very low flame for a few seconds.

  4. It will loosen the barfi.


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