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.

Ingredients :

Prawns : 250 Gms.
Potato : 1 Cut into cubes
Onion : 1 Large, Chopped
Ginger Garlic Paste : 1 Tbsp.
Tomato : 1 Deskinned and chopped
Turmeric Powder (Haldi) : ½ Tsp.
Red Chilli Powder : 1 to 2 Tsp.
Malvani Masala : 1 or 2 Tbsp. (Depends on how much spice you can handle)
Coriander Leaves : 1 Tbsp. Chopped
Salt : To Taste
Sugar : 1 Tsp.
Vegetable Oil : As Required

For the Curry Paste :

Grated Fresh Coconut : 1 Cup
Dried Coconut/Kopra/Desiccated Coconut : 2 Tbsp.
Onion : 1 Large, Sliced
Ginger : 1 Inch, Chopped
Garlic : 10-12 Cloves
Green Chilies : 2-3 cut into pieces
Coriander Seeds (Dhane) : 1 Tbsp.
Cumin Seeds (Jeere) : 1 Tsp.
Fennel Seeds (Saunf/Badishep) : ½ Tsp.
Tamarind Pulp (Chinch) : 1 Tsp.

Method :
For the paste, heat oil in a wok. Add the spice seeds and the onion, ginger, garlic and chilies. Sauté till light brown. Now add the dried coconut and sauté till brown. Then add the fresh coconut and sauté till the coconut is light brown. Take care not to burn any of the ingredients. Then remove and cool. Add tamarind to this mix and make a smooth paste.
To the prawns, add salt, turmeric. Mix well and keep aside.
In a heavy bottomed pan, heat oil. Add the chopped onion and sauté. Now add the ginger garlic paste and sauté. Add the Deskinned tomato and fry till the tomato has completely disintegrated. Now add the malvani masala, red chili powder and turmeric. Sauté and add the potatoes. Sauté for a few minutes and then add the paste, salt and sugar to taste. Cover the pan and cook till the potatoes are almost done. Now add the prawns and cover and cook for 3-5 minutes till the prawns are cooked. Check the seasoning. Add chopped coriander and serve hot.

P.S. : For people who don’t like tamarind, they can also substitute kokum in the recipe. Make sure to add only 1 or 2 pieces as it’s very sour. Add it towards the end of the cooking, just prier to adding the prawns.