Coconut barfi is a classic Indian melt in your-Mouth Sweet , which is indispensable rich, aromatic and perfect for festivals or any celebration. Quick and easy to prepare, using simple ingredients and require minimum efforts.
Ingredients:
- 2 cups fresh grated coconut (about 200 g)
- 3/4 cup sugar
- 1/2 cup of milk
- 2 tablespoons ghee (clear butter)
- 1 tsp cardamom powder
- A pinch saffron strands
- 1 tablespoon chopped pistachio or nuts (for decoration)
Steps:
- Heat ghee
- Take a nonstick pan, heat it on the medium heat. Warm 1 teaspoon ghee until it dissolves .
- Toast the coconut
- Add grated coconut and stirring for 2-3 minutes, stirring constantly, until it lighten the shade and release aroma.
- Add Milk and Sugar
- After that, pour in milk and sugar. Stir continuously until the sugar is completely dissolved and the mixture starts to thicken .
- Adding flavors
- Mix continuously until the coconut mixture turns into a soft, sticky dough which leaves the sides of the pan. Then, mix cardamom powder and saffron strands to the mixture.
- Set the Barfi
- Grease a small square tray or plate with the remaining ghee. Transfer the mixture, flatten it evenly with a spatula in a thickness of 3/4 inch.
- Decoration and cool
- To decorate, sprinkle chopped pistachios or nuts on top, press them gently on the surface. Let it cool for 10 minutes, then refrigerator for 15-20 minutes to set.
- Slice and serve
- Once it is Firm, cut the barfi out of the tray and cut into diamonds or squares. Serve at room temperature.
Tips and Variety:
- Also use sweetly condensed milk (1/2 cup) instead of sugar and milk for creamer texture.
- Chop half fresh coconut with desiccated coconut for more tender bite.
- For the flowery twist , add rose water or a pinch of edible rose petals .
- For chocolate coconut barfi, stir in 1 teaspoon cocoa powder with sugar.
Storage:
- Store barfi in an airtight container for 3 days at room temperature.
- Keep in the refrigerator for a week, bring to room temperature before serving.
