A barfi with a coconut base and flavored by cardamom is a sweet confectionary. Using freshly grated coconut is always preferable. But if you use dessicated coconut them do soak it in some warm milk for about an hour before preparing the barfi. The color of the barfi varies based on the part of the coconut flesh used and the type of sugar used(white or brown). The recipe is easy but the key point is the moisture. Too wet and the barfi with be loose and runny in consistency. Too less and the barfi will crumble and not come together.
Fry the grated coconut in some ghee
Add sugar & cardamom powder and let it come together
Coconut Barfi Recipe
- Grated coconut: 2 cups
- Sugar: 1 cup
- Ghee/ Clarified butter: 1 tbsp
- Cardamom powder: 1/2 tsp
- Heat a thick wok/ pan and melt the ghee
- Reduce the flame and add the grated coconut
- Keep stirring the grated coconut on medium heat until the moisture decreases and the raw coconut smell disappears
- Add the sugar and cardamom powder and mix well
- The sugar will melt and the barfi should be at a dropping consistency
- If the mixture becomes too dry then add one tablespoon of water at a time and mix well till the consistency is achieved
- Pour the barfi onto a greased tray
- Make cross-sectional cuts with a knife while the barfi is hot
- Once the barfi cools down break out the pieces
- To get the barfi white in color used only the inner white flesh of the coconut instead of the entire coconut flesh
- Be careful while adding water. The coconuts have a lot of moisture even a little water can make the barfi too loose in consistency. In which case more time and heat is required to thicken the barfi mix.
- Condensed milk can also be used to sweeten the barfi. This will also make the barfi richer in taste.
The culinary tool used: