Coconut Barfi
Coconut barfi is a classic Indian sweet made with just a few simple ingredients. It's a popular treat for festivals and special occasions, and it's also a great way to use up leftover coconut milk. This recipe uses toasted coconut for a more intense flavor, and it's cooked in ghee for a rich, nutty taste. The result is a chewy, flavorful barfi that's sure to be a hit with everyone who tries it.
Coconut barfi is a popular Indian sweet that has been enjoyed for centuries. It is believed to have originated in the state of Maharashtra, and it is often served at festivals and special occasions. Traditionally, coconut barfi is made with grated coconut, condensed milk, and sugar. However, over the years, many variations of the recipe have been developed, including this one, which uses toasted coconut for a more intense flavor. This particular recipe was inspired by a trip to India that I took a few years ago. I was fortunate to be able to visit a traditional Indian sweet shop, where I saw how coconut barfi is made. I was immediately struck by the simplicity of the ingredients and the deliciousness of the finished product. I decided to try making it myself, and I've been hooked ever since.
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Prep time: 15 | Cook time: 30 | Serves: 12
Ingredients
  • 1 cup grated coconut
  • 1/2 cup condensed milk
  • 1/4 cup coconut milk
  • 1/4 teaspoon cardamom powder
  • 1/8 teaspoon salt
  • 1 tablespoon ghee
  • Optional: chopped nuts for garnish
Instructions
  1. In a large skillet, toast the coconut over medium heat, stirring frequently to prevent burning, until golden brown.
  2. Add the condensed milk, coconut milk, cardamom, and salt to the skillet and stir to combine.
  3. Continue to cook, stirring constantly, until the mixture has thickened considerably and begins to separate from the sides of the pan, about 15 minutes.
  4. Stir in the ghee and continue to cook for another 5 minutes, or until the mixture is very thick and glossy.
  5. Pour the mixture into a greased 8-inch square pan and spread it into an even layer.
  6. Sprinkle with chopped nuts, if desired, and chill for at least 4 hours, or overnight, before cutting into bars.
  7. Remove from the fridge 30 minutes before serving.
Why It Works
  • Toasting the coconut before adding it to the mixture helps to enhance its flavor and aroma.
  • Using ghee instead of butter gives the barfi a rich, nutty taste.
  • Cooking the mixture until it is very thick and glossy ensures that the barfi will be chewy and flavorful.