Coconut Barfi

  • 18 Aug - 24 Aug, 2018
  • Mag The Weekly
  • Cookery


· 3 cups fresh coconut, grated

· 3tbsp ghee

· 1 cup sugar

· ¼ tsp yellow food colour

· 1tsp cardamom powder

· 200g khoya

· Dry fruits, and saffron strands for garnishing


Grease a 9-inch pan with ghee and keep aside. Heat khoya in a pan and fry till pinkish in colour, keep aside. Heat sugar and three-fourth cup of water in a pan, and cook till the sugar dissolves and the syrup reaches some consistency which is important to set the barfi. Do not swirl while the sugar syrup is cooking. Add yellow food colour (you can skip the food colour and make a white as well) and cardamom powder to it, and mix well. Meanwhile, add ghee in a pan; add grated coconut and fry on medium heat for five to six minutes. Then add khoya and sugar syrup, and mix well. Pour the mixture in the prepared pan and spread evenly. Let the barfi set for about three to four hours before cutting into small pieces. If your barfi is not setting and is too soft, just microwave the mixture for three to four minutes and set it again. Garnish with dry fruits and saffron strands.