FRESH/FROZEN NARIYAL BARFI

FRESH/FROZEN NARIYAL/COCONUT BARFI

                           (Yield: 12 pieces)

INGREDIENTS:

·      1 ½ cup Fresh/Frozen Nariyal, grated, PACKED-Fill tightly in measuring cup and use. (I used ½ lb. (225 gm.) frozen grated Nariel from 1 lb. (453 gm.) packet)

·      1 cup Milk

·      3-4 T Sweetened Condensed Milk, to give rich taste to the barfi

·      3-4 T Mava/Khoya, to give rich taste to the barfi

·      Sugar Syrup made from ½ cup sugar and ¼ cup Water

·      Few drops of edible yellow food color.

·      1 tsp. Cardamom Powder

·      Few Silver Leaf (Chandi Na Varkh)

·      1 tsp. Ghee to grease plate

LET’S COOK:

Add water and sugar in a pot, cook on medium heat until one string consistency syrup. Add few drops of yellow food color in syrup to make yellow color Nariyal barfi.

Take heavy bottom pan and combine grated Nariyal and milk and cook nariyel on medium heat with constant stirring until milk evaporates.

Add mava/khoya, sweetened condensed milk and syrup and cook over medium heat until liquid burns from barfi and mixture thickens.

Add cardamom powder and mix well.

Transfer the mixture to a  greased plate and spread evenly.

Carefully place silver leaf on nariyal barfi, it is totally optional to do.

Keep it in freezer for 30 to 45 minutes to set nariyal barfi well.

Cut barfi with sharp knife and store in an airtight container.

It should stay good 3-4 days outside and one week in the refrigerator.

Enjoy…

NOTE:

You can make fresh/frozen Nariyal barfi without mava/khoya and sweetened condensed milk but Fresh/Frozen Nariyal are rough and chewy so by adding mava and sweetened condensed milk in it, it balances roughness and chewiness of fresh nariyal. Without adding this two ingredients when you eat Nariyal barfi you will end up with leftover sweet less coconut pulp in your mouth.