1 tbsp ghee (clarified butter)
2 cups fresh grated coconut or desiccated coconut (nariyal)
1 cup dry whole milk fudge (khoya or mava)
2 tbsp milk powder optional
2 cups of milk (dudh)
1 cup sugar (I used organic sugar)
1 tsp cardamom powder (elaichi powder)
1 tsp rose water or vetiver water (gulab / kewra jal)
5-6 saffron strands (kesar) optional (kesar)
2 tbsp pistachio flakes optional
Heat a non stick pan with ghee.
Add fresh grated coconut.
Mix well for a minute.
Now add milk and stir again.
Also add sugar and mix nicely.
Time to add milk powder now if using.
Allow to cook for 4-5 mins on medium heat until mixture thickens. Keep stirring in between.
Add saffron strands now if using them.
Sprinkle the cardamom powder and add rose or vetiver water.
Keep stirring the mixture.
Once the mixture reduces to half the size add the khoya to it. You could grate the khoya for better result.
Mix nicely and keep stirring.
Once the mixture starts leaving oil towards the edges and appears like one mass.
This means your mixture is ready.
You could divide the mixture into tow pans and add desired color.
Spread them evenly on a greased pan or tray while it’s still hot. First spread one color mixture to the pan then spread other color mixture.
Make their surface smooth with the help of a greased spatula or back of a greased spoon.
Allow them to cool and refrigerate them. Once they are cool they would look firm.
Now slice into squares or diamond shape with the help of knife.
Sprinkle some pistachio flakes over them. Consume them in next 2-3 days and keep in the fridge.
Serve your coconut barfi along with other sweets or savories.
1.Adding nuts and saffron are optional.
2.Rose water gives a great aroma but it’s optional.
3.Important to keep an eye on the mixture while cooking. If the mixture isn’t cooked properly your halwa barfi won’t come out properly.
4.If you are using desiccated coconut just ensure you soak them in hot water for 10-15 mins before using, according to RecipesHubs.