Tuesday, 20 January 2015

COCONUT BARFI

This sweet is prepared from fresh coconut and tastes really yum.
Its very easy and quick to make and doesn't require any preparation.
The only tricky part here is getting the end point right. One can get it right after some practice. But its O.K.  The only disaster that can happen is that, we will not get the desired shape. But it will still taste yummy. So do not be disheartened if you don't get it right in the first attempt.
Always use a thick bottomed pan .
Keep the flame high to get a perfect white .


One coconut will give approx 10 pieces .
Avoid the brown portion of the gratings near the shell to get white barfi.

INGREDIENTS

1 measure  fresh grated coconut.

(Tightly press the gratings for measuring.)

3/4 measure sugar

1/4th measure thick milk with cream
a few drops of vanilla essence

PREPARATION

  • Mix milk and grind the coconut for a sec.
  • In a thick bottomed kadai add the coconut mix with sugar .
  • On a high flame ,keep stirring  (to avoid sicking at the bottom) till the  mixture starts leaving the sides of the pan.
  • As the end point is nearing ,press the spatula in the mixture. It   will stand upright without slanting .
  • Reduce the flame and mix for 2-3 mins more.
  • Add vanilla essence and mix well.
  • Keep a plate ready greased with ghee to pour the mixture .
  • Spread the mixture on the plate first with the spatula and then smoothen it with the bottom of a katori a greased with ghee.
  • Allow it to cool for sometime.
  • When it is still warm, take a sharp knife and cut the barfi into required shape.
  • When it cools completely,remove the pieces slowly and store in an airtight container.
  • Stays for about a week, which I seriously doubt as it tastes so good that it will be over in no time :)


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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.