Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Coconut Barfi

Traditional 28. Coconut Barfi recipe

🧺 Ingredients

• 400g fresh/frozen coconut, grated (or 180g desiccated) + 3 cups milk if using desiccated
• 480ml whole milk
• 300g sugar
• 30g ghee (divided: 15g for nuts, 15g for cooking)
• ½ tsp cardamom powder
• 30g cashews/pistachios, chopped

👩‍🍳 How to make Coconut Barfi

1. Fry nuts (2 mins, medium heat): Heat 15g ghee, fry cashews until lightly golden. Remove and set aside (visual cue: nuts turn light brown).
2. Add sugar (varies, medium heat): Mix in sugar once milk nearly evaporates. Cook while stirring frequently until moisture evaporates (visual cue: mixture becomes thick, liquid visibly decreases).
3. Dry mixture (3 mins, low heat): Add remaining ghee (approximately 1-2 tsp). Stir continuously nonstop on low flame until no excess moisture remains (visual cue: mixture becomes dense, dry, heavy, very aromatic, leaves pan sides).
4. Finish (1 min, low heat): Add cardamom powder, stir until aromatic.
5. Set (3-4 hours): Transfer to greased pan, press down firmly. Add fried nuts on top. Cool 3-4 hours at room temperature before cutting (visual cue: top becomes totally dry and slightly crisp).
6. Cut (3 mins): Cut into 20 squares (visual cue: dry and crisp on top, slightly juicy inside after 12 hours).

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