7-Step Coconut Oreo Barfi Recipe Perfect for Eid al-Adha

Eid al-Adha is a time for community, meant to be spent with loved ones over meals that are as meaningful as they are delicious. While traditional sweets will always hold a cherished place at the table, there’s something special about upgrading a beloved sweet into something modern, which is a festive favorite. Enter the Coconut Oreo Barfi, a cheeky take on the classic barfi, cookies and cream flavor, courtesy of the Oreos, and of course, enriched with coconut. This recipe is cooked in one pot, set in a tray, and cut into neat little squares, like your typical barfi, making it both celebration-worthy and easy enough to prepare on a busy holiday. So, try this Coconut Oreo barfi for Eid this season.

Coconut Oreo Barfi Recipe

(Makes about 9 small squares)

Ingredients:

• 1 cup sweetened condensed milk
• ¾ cup milk powder
• ½ cup unsweetened desiccated coconut
• 6 Oreo cookies, roughly chopped
• 2 tsp vanilla extract
• ½ tsp ghee
• 1 tbsp sugar
• The cream filling from 3-4 extra Oreo cookies, optional
• 2-3 extra Oreo cookies, chopped, for the top

Instructions:

1. Line a square or rectangular baking tray with parchment paper, with ample overhanging the sides, to pull out later, to set the barfi in. Set aside. Chop the 6 Oreo cookies roughly. Set aside a few pieces for later.
2. Take a nonstick pan off the stove, then add the condensed milk, milk powder, desiccated coconut, sugar, and ghee. Mix until smooth and combined.
3. Transfer the pan to the stove, put on medium heat, and stir slowly for about 4-5 minutes. Once the mixture thickens and no longer sticks to the sides of the pan, turn off the heat. Add the vanilla extract and the extra cookie filling from the Oreos, if using.
4. Let the mixture sit and cool slightly, about 10 minutes, so that the cookies won’t disintegrate much when you add them. Fold in the chopped Oreo cookies to evenly distribute them throughout the warm mixture.
5. Scrape this mixture into the lined tray, spreading it out with a spoon or spatula into a smooth and even block. If you had kept aside some chopped Oreos, press them lightly on to the surface.
6. Leave the barfi at room temperature, at least 3-4 hours, or overnight for it to set better.
7. Once firm, cut them into squares and serve.

Tips & Tricks for the Best Coconut Oreo Barfi

1. Choose the Right Coconut: For a cleaner, creamier finish, opt for unsweetened, finely shredded desiccated coconut. If it’s too coarse, the barfi will also turn out rough. If you would like a deeper, toasty flavor, warm the coconut gently in a dry pan before adding it.
2. Stir Constantly While Cooking: When cooking the barfi mixture over heat, make sure to stir slowly and steadily, and not vigorously. This prevents any burning at the bottom and ensures a smooth, even mixture that sets well later.
3. Don’t Rush the Cooling Time: The barfi may look set after an hour, but for the cleanest slices and best mouthfeel, let it rest at least 3-4 hours or overnight. It’s worth the wait.
4. Use Extra Oreo Filling for More Creaminess: If you’re willing to pull apart a few extra cookies, adding just the cream (and snacking on the cookies, perhaps) takes this dessert to another level. The creamy centers melt into the mixture and give it that unmistakable “cookies and cream” taste.
5. Press the Mixture Firmly but Gently: Use the bottom of a small bowl or the back of a spoon to smooth out the surface and remove any air pockets. Don’t over-press, though you want it firm, not packed down like a brick that is hard to slice later.
6. Keep It Fresh: Store the barfi in an airtight container at room temperature for up to 3 days, or refrigerate it for longer storage. Bring to room temperature before serving to enjoy the best of its flavor.
7. Make It Yours: Feel free to swap the Oreos for other cookies you love, or even mix in chopped nuts or dried fruit. The base recipe is forgiving and versatile.