Makes - 35 - 40 pieces
Preparation time - 20 minutes
Cooking time - 20 - 25 minutes
Ingredients
- Coconut – 1 large – grated finely (approximately 4 cups)
- Sugar – 3 cups
- Milk – ½ - 3/4 cup
- Cream – ¾ cup (collected from boiled and refrigerated whole milk)
- Cardamom – 1-1 ½ tsp
- Food color – 2 drops (optional)
Method
- Mix the grated coconut, milk and sugar in a kadhai and heat on medium flame.
- Keep stirring till sugar has completely dissolved.
- Add the cream and continue to stir till it thickens and leaves the sides.
- Add cardamom powder and mix well.
- Meanwhile keep a greased plate ready and pour the ready coconut barfi onto the plate.
- After 5-8 minutes, cut into diamond shapes using a greased knife.
- After 5 minutes, remove them carefully and store in a clean, dry container.
Tips
- If you want to add food color, don’t pour the entire barfi but keep back a portion, add one or two drops of food color, mix well and pour on top of the previous portion.
- If you are calorie-conscious, avoid whole cream – the barfi will not be as soft but will still be tasty.
© Copyright 2011. Brinda Balasubramonian.
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