Saturday, October 20, 2012

COCONUT BARFI



This is a relatively safe sweet in the sense it has less fat than most others – at least that is what I feel. It is easy-to-make – except for the arduous task of grating the coconut finely. If you have someone to do that for you, this is a cakewalk!





                                     
Makes - 35 - 40 pieces
Preparation time - 20 minutes
Cooking time - 20 - 25 minutes

Ingredients

  1. Coconut – 1 large – grated finely (approximately 4 cups)
  2. Sugar – 3 cups
  3. Milk – ½ - 3/4 cup
  4. Cream – ¾ cup (collected from boiled and refrigerated whole milk)
  5. Cardamom – 1-1 ½ tsp
  6. Food color – 2 drops (optional)
Method

  1. Mix the grated coconut, milk and sugar in a kadhai and heat on medium flame.
  2. Keep stirring till sugar has completely dissolved.
  3. Add the cream and continue to stir till it thickens and leaves the sides.
  4. Add cardamom powder and mix well.
  5. Meanwhile keep a greased plate ready and pour the ready coconut barfi onto the plate.
  6. After 5-8 minutes, cut into diamond shapes using a greased knife.
  7. After 5 minutes, remove them carefully and store in a clean, dry container.
Tips

  1. 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.
  2. 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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