Coconut barfi is one of the quickest Diwali sweets: desiccated coconut cooked with condensed milk until it gathers into a soft mass, then set and cut into squares. It needs one pan and about 15 minutes at the stove.
Quick Coconut Barfi
Ingredients
Equipment
Method
- Grease a 15 cm (6 inch) square tin or a small tray with ghee.
- Heat the ghee in a non-stick pan over low heat. Add the coconut and stir for 2 minutes until it smells toasted but has not browned.
- Pour in the condensed milk and milk. Stir continuously over low to medium heat for 8 to 10 minutes.
- The barfi is ready when the mixture stops sticking, pulls away from the sides of the pan and gathers into one soft mass. Stir in the cardamom.
- Spread it in the tin about 2 cm thick and smooth the top with the back of a greased spoon. Press the pistachios and saffron lightly on top.
- Leave to set at room temperature for about 1 hour, then cut into squares.
Notes
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