Barfis are the all time favourites and especially the coconut based barfi is very popular.
Somehow, being a south indian I have always love the coconut based sweets, even coconut biscuits.
This is one of my favourite barfis..not that I am a big fan of barfis.
I love the old traditional sweets of south india, mostly jaggery based.
Now coming to the recipe.
Ingredients:
Fresh/Frozen Grated Coconut - 4 cups(loosely packed),
Sugar - 2 cups,
Ghee - 1 tablespoon,
Cardamom Powder - 1/2 teaspoon,
1 teaspoon of ghee to grease the plate.
Method:
Grease a plate with ghee and keep aside.
Grate the coconut, grate only the white part, therefore do not grate to the core of the shell.
Just leave the last layer of coconut in the shell.
In a thick bottomed kadai, add sugar and water just to immerse sugar.
Boil both of them in medium heat.
Once it starts to boil pour, say about a tablespoon of mild to remove the impurities from the mixture.
The dirt would collect at the edges of the kadai, remove it from a spoon.
Allow the mixture to boil, until it comes to a single string consistency.
It means, when you take a drop of syrup between two finger and stretch, you can see it forming a thin string.
If it forms a single string then add the coconut.
Keep stirring the mixture, without leaving it for a minute.
After few minutes, say about 10-12 minute, you can see all the mixture coming together into a single lump, without sticking to the pan.
Add a tablespoon of ghee and cardamom powder and transfer into greased plate.
Allow to cool for couple of minutes and cut into desired shapes, while still hot.
Once completely cooled, remove from plates and store in air tight containers.
Somehow, being a south indian I have always love the coconut based sweets, even coconut biscuits.
This is one of my favourite barfis..not that I am a big fan of barfis.
I love the old traditional sweets of south india, mostly jaggery based.
Now coming to the recipe.
Ingredients:
Fresh/Frozen Grated Coconut - 4 cups(loosely packed),
Sugar - 2 cups,
Ghee - 1 tablespoon,
Cardamom Powder - 1/2 teaspoon,
1 teaspoon of ghee to grease the plate.
Method:
Grease a plate with ghee and keep aside.
Grate the coconut, grate only the white part, therefore do not grate to the core of the shell.
Just leave the last layer of coconut in the shell.
In a thick bottomed kadai, add sugar and water just to immerse sugar.
Boil both of them in medium heat.
Once it starts to boil pour, say about a tablespoon of mild to remove the impurities from the mixture.
The dirt would collect at the edges of the kadai, remove it from a spoon.
Allow the mixture to boil, until it comes to a single string consistency.
It means, when you take a drop of syrup between two finger and stretch, you can see it forming a thin string.
If it forms a single string then add the coconut.
Keep stirring the mixture, without leaving it for a minute.
After few minutes, say about 10-12 minute, you can see all the mixture coming together into a single lump, without sticking to the pan.
Add a tablespoon of ghee and cardamom powder and transfer into greased plate.
Allow to cool for couple of minutes and cut into desired shapes, while still hot.
Once completely cooled, remove from plates and store in air tight containers.
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