Coconut Barfi
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Nariyal Barfi or Coconut Barfi (Fudge) is an absolute favourite dessert or mithai at home. Be it a festive occasion like Diwali, Ma always made these in bulk to be distributed amongst family and friends.
There is another reason this was always made at home otherwise also, it's an absolute favourite dessert or mithai of my elder sister. Even though she is not a sweet tooth, this is something she cannot resist.
Now, when it comes to coconut barfi, everyone has their preference. I somehow don't prefer hard barfis so usually the sugar syrup is one string consistency as I love the soft centre. This recipe also requires very less ghee but is flavoured with rose water and some cardamom powder, which smells divine.
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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
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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.
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I read this recipe today and I will try it.