Ingredients :

Grated Fresh Coconut : 2 Cups

Grain Sugar : 1 1/2 Cups

Milk (Full Fat) : 1/2 Cup

Cardamom Powder : 1/8 Tsp.

Roasted Cashew / Almond Slivers : As Required

Clarified Butter (Ghee) : As Required

Method :

Use the clarified butter (Ghee) to coat a flat metal plate(thali) so the barfi will not stick to it. Grind the grated coconut in the mixer grinder but make sure it doesn’t become a paste.

In a heavy bottomed pan, add the sugar, coconut and milk. Keep it on low heat and stir continuously. Keep cooking till the mixture starts leaving the sides of the pan. Add the cardamom powder and mix well. At this point, the mixture should be thick but it should have a pouring consistency.

Pour this mixture on the ghee-coated plate and spread it to a 1/4 inch thick layer. Decorate with the cashew / almond slivers and cut it into desired shapes. Keep it aside till it cools down to room temperature.

Store in an airtight container. Will keep for about 3-4 days.

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