Coconut Barfi

Ingredients
- Coconut 2 whole medium sized coconuts grated
- Sugar 1.5 cups
- Water 1 cup
- Cardamom powder 1 tsp
- Rose water 2 tsps optional
- Ghee Clarified Butter 2 tsps
Instructions
- Grease a thali or plate or an aluminum tray with few drops of ghee or clarified butter.
- Heat a heavy bottom kadhai and make chaashni or sugar syrup using water and sugar. Should be one string consistency.
- Add the grated coconut and keep stirring well on a medium flame.
- Add the ghee and stir the mixture till it froths a bit and becomes a thick mixture.
- At any point during the cooking,, don't increase the flame.
- It should always be medium to low else the coconut mixture burns at the bottom. Also continuously stir the mixture.
- Switch off the flame and add the cardamom powder and the rose water.
- Mix it well and then transfer the same into a greased thali / plate or an aluminum tray.
- Let it cool down completely before cutting it. Should be at least 30 minutes or so.
- The barfis or fudge can be stored for more than a week in a refrigerator.
Notes
- While grating the coconut, be careful only to include the white part and not the brown part. If you add the brown bits, the barfi turns a bit coarse.
- If you like your barfi to be hard then go for 2 string consistency. I would strongly recommend not to do that since it doesn’t allow the flavour of the coconut to shine through. You taste more of the sugar & it does tend to go hard when stored for few more days.
- Rose water is optional. It does provide amazing aroma.
- You can add colours of your choice too. Add them before adding the coconut into the sugar syrup so it mixes well. I avoid colours or flavors as I prefer this sweet to be as traditional as possible.
I read this recipe today and I will try it.