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What is Diwali without sweets? I mean that holds true for any Indian festival to be honest, but for the biggest festival of the year, you need to prepare loads of things at home. Since we moved to the Netherlands, it hardly feels festive unless you make something at home and light up the house and invite friends over. That’s the downside of living outside your country maybe? These coconut barfi were such easy peasy ones that even if you haven’t made any sweet this Diwali, you can totally make this one. I mean anyone can make this!! TRUST ME.

 

I remember this was something that my maa always made using sugar or jagerry with coconut once a month atleast. On being asked why, she said what if there are guests on the doorstep who come unannounced? How can I not serve sweets to them. Haha! Sounds funny isn’t it? That’s how Bengali hospitality is, serving sweets to each and everyone who knocks your door, even the postman or electrician.

 

Taking that tradition in mind, I made this sweet quite often for events or for festivals at home. With the use of condensed milk, the barfi turns out extremely creamy and melts in your mouth instantly. Ofcourse not healthy, but hey, why not have a few this festive season?

 

 

All you need is grated coconut, condensed milk, ghee and cardamom powder – that’s all. Now that you read the super small ingredient list, go run to the local Asian store/supermarket and get the ingredients and make it right now. This sweet can be stored in the fridge for upto a week easily, ofcourse you don’t need to keep it for that long if you have enough takers by then haha!

Okay, so let me list the recipe down, feel free to make your adjustments and let me know what you think.

 

Print Recipe
Coconut Barfi Yum
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Servings
barfi
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Servings
barfi
Instructions
  1. In a pan add ghee and let it melt, immediately add the grated coconut. If you don't have freshly grated coconut, you can always used desiccated coconut as well. Fresh coconut makes the barfi taste softer. Toast the coconut on medium to low flame for 10 minutes constantly.
  2. Add the cardamom powder and condensed milk and give it a good mix. Again keep stirring constantly else the bottom might stick to the pan giving the barfi a burnt flavor. Stir it for another 15 minutes till the mixture becomes dry.
  3. Grease a plate with ghee/oil and then place the mixture on top of it. Let it cool for 5 minutes before adding the nuts on top. Add the nuts and give it a little press. Using a knife cut the barfi into square or diamond shape.
  4. Let it rest for another 1 hour before separating it. And then store it in an airtight container inside the fridge upto a week.
Recipe Notes
  1. You can subsitute condensed milk with 1/2 cup of milk and 1/2 cup of sugar.
  2. You can replace the sugar with jaggery (unrefined sugar/molasses)
  3. The prep time mentioned above is 5 minutes as I had access to grated coconut in advance. Incase you don't you need to break a coconut and then take the white flesh out and grate it using a grater or mixer to get the desired consistency.
  4. If you like a little crunch to the barfi, you can also add some semolina while toasting the coconut.
  5. Barfi can be easily made into ladoo as well, by rolling the small balls between the palm.
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Wishing you a Happy Diwali in advance 🙂

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