Nariyal Ki Barfi (Coconut Fudge)

Name: Nariyal Ki Barfi (Coconut Fudge)
Total time: 4200 s
Yield: 20 servings
Cuisine: Indian
Ingredients: 1 fresh coconut; 2 litres full cream milk; 200-250 gm sugar; 1/2 teaspoon elaichi powder (cardamom); 5 badam sliced (almonds); 5 pista sliced (pistachio); 1/2 teaspoon ghee to grease

blissofcooking @cook_11957213

Bengaluru

Nariyal Ki Barfi (Coconut Fudge) without khoya (thickened milk) and without milkmaid. This is a simple sweet recipe to make and I have used full cream milk with freshly grated coconut. This coconut barfi made with fresh ingredients is delicious, soft and a little gooey.

More details available at https://goo.gl/hZTssi

blissofcooking @cook_11957213

Bengaluru

More details available at https://goo.gl/hZTssi

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Ingredients

60 to 70 minutes

20 servings

1fresh coconut
2 litresfull cream milk
200-250 gmsugar
1/2 teaspoonelaichi powder (cardamom)
5badam sliced (almonds)
5pista sliced (pistachio)
1/2 teaspoonghee to grease

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Steps

60 to 70 minutes

1

In a large pan put 1½ liters of milk to boil. Stir occasionally and let it continue to boil.
2

In the meantime peel the coconut to remove the brown thin peel so that you get just the white flesh. Slice and grind the coconut by adding milk which we have kept aside.
3

Now add the coconut and the left over milk to the boiling milk.
4

Continue boiling till all the liquid has evaporated completely.
5

Add the sugar and stir till the sugar melts and it starts to bubble again.
6

Keep on stirring till the sugar syrup thickens and the coconut mixture leaves the sides. Switch off the heat and add cardamom, mix.
7

Grease a tray or a plate with ghee, pour the coconut mixture and level it.
8

Garnish with chopped almonds and pista.
9

Let it come to room temperature then cut the burfi to the desired size and shape.