COCONUT BARFI WITH CONDENSED MILK / COCONUT FUDGE
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.
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.