Recipe: Coconut Barfi
Coconut Barfi is a traditional Indian sweet made with fresh coconut, sugar and milk. Traditional method is where grated fresh coconut is cooked in full fat milk till it becomes into a fudge like mass. Sugar or jaggery is added along with some cardamom powder. However, if you don’t have too much time and need a quick version of this popular and delicious mithai or dessert then using desiccated coconut and sweetened condensed milk is handy. Cooking time is cut into half.
Memories
Growing up, coconut barfi was one of the Indian sweet or mithai that was always prepared for us during the 5 day Jaya Parvati vrat. During those 5 days, unmarried and married girls were not allowed to eat any grains, vegetables, salt, spices, etc. The only grain we could eat is wheat and that too only once a day. So usually my mum would prepare aamras puri, rotli with basundi, or have ghee kera with rotli. Rest of the day we could have fruits and nuts.
Coconut barfi was our favourite to munch on whenever hunger pangs set in. I remember our supply of moist, melt in the mouth coconut barfis came from my grand aunt. After married the coconut barfi would come from my hubby’s aunt. Sometimes she would ask me to help her as the quantity was huge. Constant stirring of the coconut and milk over low heat was the secret to a nice fudgy but white barfi.
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Ingredients Required For Coconut Barfi With Condensed Milk
Coconut
Use finely grated desiccated unsweetened coconut.
Milk
Best to use full fat milk as on cooking it turns into milk solids or mawa | khoya.
Sweetened Condensed Milk
Quickens the cooking process as compared to just using sugar.
Ghee
Need a little to roast the coconut and grease the tray in which we will be setting the coconut barfi or fudge.
Cardamom Powder
Adds flavour to the barfi.
Saffron
A few strands to garnish the coconut barfi.
Pistachio
Pistachio slices for garnishing. This is an optional ingredient.
COCONUT BARFI WITH CONDENSED MILK / COCONUT FUDGE
Ingredients
- 2 cups desiccated coconut grated finely
- 1 cup full fat milk
- ½ cup sweetened condensed milk
- 2 tbsp ghee
- ½ tsp cardamom powder
- ¼ tsp saffron strands
- 1 tbsp pistachio slices optional
- extra ghee for greasing
Instructions
- Add milk and desiccated coconut in a pan. Cover and allow the coconut to soak in the milk. Allow it to soak for 30 minutes.
- Heat 1 tbsp milk in a small pan or bowl. I used the microwave oven to heat the milk in a heatproof bowl.
- Add the saffron strands and leave it on the side.
- Put the pan over medium to low heat. Allow the mixture to become hot.
- Allow the mixture to cook for 5-7 minutes. It will become slightly thicker.
- Add the condensed milk. Mix well.
- Cook the mixture over low to medium heat and stirring all the time.
- The mixture will become thicker.
- It will take about 15-20 minutes for the mixture to become thick and come away from the sides of the pan.
- Gather the mixture into a ball in the pan. Stick a teaspoon in the middle. If it does not fall then the barfi is ready.
- Add cardamom powder to the mixture. Mix well.
- Grease a tray lightly with ghee.
- Alternately, you can line the tray with a plastic sheet or parchment paper.
- Pour the mixture into the tray. I used a 4 inch X 6 inch .
- Level it out with a spatula.
- Dab the saffron milk over the coconut barfi using a pasty brush.
- Sprinkle pistachio slices over it. Press the slices down with the back of a teaspoon.
- Let the barfi set for 2-3 hours.
- Cut into squares and serve.
Notes
- I prefer to use a non stick pan. While cooking, the milk does not stick to sides of the pan as its easier to scrap it off frequently.
- I keep the barfi in the fridge as it tastes better a bit chilled. Also it will stay longer.
- Sometimes I roll the mixture into balls.
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