Indian cuisine · Desserts & Sweets

Coconut Barfi

Grated coconut simmered down with sweetened condensed milk and cardamom, cut into diamonds once cooled.

Ingredients · for 8 servings

• 300 g grated coconut
• 1 can sweetened condensed milk (397 g)
• 100 ml whole milk
• 4 cardamom pods
• 3 tbsp ghee
• 50 g pistachios
• 1 pinch salt

Instructions

1. Line a flat pan of about 20 x 20 cm with baking paper and brush with 1 tbsp ghee; finely chop the pistachios and grind the cardamom seeds in a mortar.
2. Set aside 50 g of the grated coconut, melt the remaining ghee in a wide pan and toast the rest of the coconut in it over medium heat for 2-3 min. until fragrant but not browned.
3. Add the condensed milk, whole milk and salt and simmer over low heat for 10-12 min., stirring constantly.
4. The mixture is ready when it turns noticeably thick, comes away from the bottom of the pan in a lump when stirred, and a trail from the spoon holds briefly.
5. Stir in the cardamom, immediately pour the mixture into the pan, smooth it with the back of a greased spoon and sprinkle with the reserved grated coconut and the pistachios.
6. After cooling for 20 min. at room temperature, pre-cut into diamonds of about 4 cm, let set completely and remove the pieces from the pan.