Coconut barfi , also known as nariyal barfi is a popular Indian sweet that is quick to make and very delicious. It is prepared with ingredients that are easily available like dry dessicated coconut, milk powder, sugar, cardamom and fresh cream. Fresh cream makes barfi super soft and delicious.
Traditionally , making coconut barfi was a time taking process as it was made with sugar syrup and grating fresh coconuts. However, with some short cuts, like shredded coconut and milk powder, we are going to make this barfi in very less time and it will still taste delicious like authentic coconut barfi.
Ingredients:
Dry Desiccated Coconut : The coconut should be finely shredded and unsweetened. Pulse in a mixer grinder for few seconds if the coconut is not fine.
Milk : Use full fat milk to provide richness and depth.
Milk Powder: It enhances the creamy texture of the barfis. I used the brand Nido, easily available in Indian stores.
Cream : Use double cream/heavy whipping cream to provide moisture and softness to the barfi.
Sugar: I used powdered white sugar/caster sugar .
Green cardamom powder and few strands of saffron : To enhance the flavor.
Ghee
Nuts of choice: I used slivered almonds.
Recipe Tips :
- Its important to stir continuously when cooking the milk powder mixture to avoid burning of the mix.
- Cook the mixture until it starts to leave the sides of the pan and forms a thick mass. It can also be tested by rolling small portion of the mix into a ball. If you are able to make a ball of the mix then it is ready to set.
Coconut Barfi with Milk Powder
Ingredients
- 3 Cups Desiccated coconut
- 1.5+½ Cups Full fat milk
- 1 Cup Milk Powder
- 2 tbsp Ghee
- 1 Cup Powdered Sugar
- 1 tsp Cardamom powder
- ½ Cup Fresh cream
- Few Strands of saffron
- 8-10 Almonds or nuts of choice (optional) Silvered
Instructions
Prep work :
- Line a 8x8 baking tray with parchment paper. It will help to easily remove the barfi. keep it aside. If you don't have parchment paper, grease the tray with ghee.
- Gather all the Ingredients.
- Soak 3 cups of desiccated coconut in 1.5 cups of milk. Mix nicely and cover it. Keep aside for 30 minutes.
- Mix 1 cup of milk powder in 1/2 cup of milk and mix it until there are no lumps.
To make coconut barfi
- Heat 2 tbsp ghee in a thick bottomed non stick pan on medium heat. Allow it to melt completely.
- At low heat, add the mixture of milk powder and milk. Keep stirring it continuously.
- Add fresh cream to it and mix. Cook on low heat for 2-3 minutes and add 10-12 strands of saffron. Keep stirring on low-medium heat.
- When it starts to thicken , add coconut soaked in milk and cook on low-medium flame for 6-7 minutes.
- Next, add 1 cup of powdered sugar and mix nicely.
- Cook for few more minutes until the mix starts to come together and forms a thick mass.
- When the mixture starts to leave sides of pan , it indicates that it is ready to set. At this stage add cardamom powder and mix.
- Turn off the heat . Do not overcook or brown the mix.
- Spread the coconut barfi mixture into the lined tray with the help of a spatula while flattening the surface. The barfi thickness and size can be varied according to your preference. Press and pack the mixture.
- Garnish with chopped nuts of choice. Press the nuts slightly with spatula.
- Keep it in refrigerator to set for 1 hour .
- Cut the barfi into desired shapes and enjoy!!
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