Coconut Barfi Recipe

Ingredients

Note– Please read recipe notes in the end.

In a pan heat ghee and then add desiccated coconut and roast for 2-3 minutes on low heat while stirring it continuously.
Now add full fat milk and cook for around 4-5 minutes or until the milk is absorbed by the coconut.
Now add milk powder and sugar and cook for another 4-5 minutes.
The sugar will release its water, so cook till the water is completely absorbed. There should be some moisture still left in the coconut, do not over cook it, else the mixture will become dry and barfi will turn out hard and crumbly.
Lastly add yellow food colour, cardamom powder and ghee and cook for couple of minutes.
To set the coconut barfi, grease a tray with ghee and then pour the hot mixture and evenly spread it with the help of a spatula.
Garnish with silver vark and let the barfi rest for 5-6 hours at room temperature or in the refrigerator.
Once done cut the coconut barfi into square pieces.
Store in the refrigerator for up to a week.

In this recipe you use finely grated fresh coconut too.
Don’t roast the coconut on high heat else the coconut will turn dark in colour.
Before setting the barfi make sure the coconut mixture is not very moist, else it won’t set properly.
Do not cut the barfi when it is not set, else it will break.