Cornflake Coconut Barfi is a delicious sweet treat that combines the crispiness of cornflakes and richness in flavour along with the aromatic ones of coconut. The no-bake dessert preparation is simple and requires fewer ingredients, hence perfect for festivals, special occasions, or whenever you want something sweet. The crispy cornflakes add the best texture, and the coconut adds a flavour of tropical sweetness that is both filling and comforting. The cornflake coconut barfi recipe starts with ghee heating in a pan. Freshly grated coconut is added to it. The coconut is cooked until it turns lightly toasted, and fragrance emerges. Then condensed milk is added, stirring continuously so it doesn't stick to the bottom of the pan. The mixture cooks for a few minutes until it gets a fudgy consistency. Once the coconut mixture is ready, crush cornflakes lightly and add them to the pan. Now, gently mix the cornflakes with the coconut mixture so the creamy coconut base coats every cornflake. Remove from heat. Transfer the mixture to a greased tray or plate and press it evenly to set. Allow the cornflake coconut barfi to cool completely before cutting it into squares or diamond shapes. This is then a crunchy, sweet, and slightly chewy barfi that will indeed get family and friends' approval. The following cornflake coconut barfi recipe has both coconut and cornflakes and should be used in making a sweet, simple, and satisfying dessert everyone will love!

• 1.5 cups makhana
• 2 tsp ghee
• 1 cup curd
• 2 tbsp sugar
• Green chutney
• Sweet chutney
• Red chilli powder
• Chaat masala
• Jeera powder
• Onion
• Coriander leaves
• Sev

• Cornflake Coconut Barfi is where tradition meets a crunchy, modern twist—a sweet treat with texture, flavor, and serious festive vibes.
• This recipe of cornflake coconut barfi reimagines the classic with cornflakes and coconut for a dessert that's as fun to make as it is to eat.
• Start by roasting 1.5 cups of makhana (fox nuts) in 2 teaspoons of ghee until golden and crispy, then set aside.
• In the same pan, heat 1 cup of curd and stir in 2 tablespoons of sugar until it dissolves into a creamy, sweet mixture.
• Add the roasted makhana back to the pan, letting them soak up all that sugary curd goodness.
• Sprinkle in a pinch of red chili powder, 1/2 teaspoon of chaat masala, and a dash of roasted cumin powder for a perfect balance of sweet, tangy, and spicy flavors.
• Stir everything together until it forms a cohesive mix that's bursting with flavor.
• Add 1/2 cup each of green chutney and sweet tamarind chutney, creating a yin-yang of brightness and depth.
• Spread the mixture into a greased tray, pressing it down evenly with the back of a spoon for clean, compact layers.
• Pop the tray in the fridge for 1-2 hours to set, then slice the barfi into neat squares for serving.
• Top each piece with raw onion slices for a sharp kick, a sprinkle of fresh coriander, and sev for crunch.
• Cornflake Coconut Barfi is the perfect blend of sweet, spicy, and crunchy—a snack that's as unique as it is delicious.
• Great for festive platters, casual snacking, or a fun, creative treat for your loved ones, this barfi is guaranteed to impress.