Coconut barfi

coconut  barfi 

INGREDIENTS (1 cup = 250 ml)

  • 1 tablespoon ghee
  • 2 cups tightly packed fresh grated coconut
  • 1 cup khoya (mawa or evaporated milk solids) grated or crumbled
  • 1.5 cups milk
  • 1 cup sugar or add as required
  • ½ teaspoon cardamom powder (choti elaichi powder)
  • 1 tablespoon chopped pistachios (pista)
  • 1 pinch saffron strands (kesar)

HOW TO MAKE RECIPE

  1. keep all the ingredients ready for making coconut barfi.
  2. grease a tray or thali and place aside. we will use the greased dish to set the coconut barfi.
  3. heat 1 tablespoon of ghee in a heavy bottomed pan or kadai.
  4. add 2 cups of tightly packed fresh grated coconut.
  5. stir well and saute for 3 to 4 minutes on a low flame.
  6. the sauteing is done to reduce the moisture  from the coconut. don't brown the coconut. 
  7. add 1.5 cups of milk. mix and stir well.
  8. simmer for 2 minutes on a low flame.
  9. then add 1 cup sugar or as required. mix very well.
  10. next add a tablespoon of chopped pistachios and a pinch of saffron strands. stir again.
  11. cook the mixture on low flame for 6 to 7 minutes, till the mixture becomes half of its volume.
  12. keep stirring at regular intervals on low flame. the mixture will start to bubble.
  13. when the mixture reduces and becomes half of its volume, then add 1 cup of grated khoya.
  14. mix very well and keep stirring the mixture on a low flame.
  15. sprinkle ½ teaspoon of cardamom powder. stir again.
  16. the mixture will start thickening.
  17. you have to keep stirring the mixture on low flame, till the mixture begins to leave the sides of the pan. also ghee will start releasing from the sides. then switch off the flame.
  18. pour the hot barfi mixture gently on a greased tray/dish. take care while pouring the barfi mixture as it will be hot. so use tongs or gloves to avoid any burns.
  19. just spread the barfi evenly with a spatula or a back of a spoon
  20. garnish with chopped pistachios. allow to cool. as it cools down it will thicken and set. 
  21. once cooled at room temperature, then slice and serve coconut barfi. 

RECIPE NOTES

  1. cook the barfi mixture on a low flame or sim through out.
  2. adding pistachios and saffron is optional.
  3. recipe can be doubled. 

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