Ingredients with Measurements:
- 2 cups of grated coconut
- 1 cup of coconut milk
- 1 cup of sugar
- 1/2 cup of water
- 1/4 teaspoon of cardamom powder
- 1 tablespoon of ghee (clarified butter)
- 1/4 cup of chopped nuts (optional)
Special equipment needed:
- Non-stick pan
- Spatula
- Square baking dish
Step-by-step instructions:
1. In a non-stick pan, add grated coconut and coconut milk. Cook on medium heat for 5-7 minutes until the coconut milk is absorbed.
2. Add sugar and water to the pan and stir well. Cook on medium heat until the sugar dissolves.
3. Add cardamom powder and ghee to the pan and stir well.
4. Cook on low heat for 15-20 minutes until the mixture thickens and starts to leave the sides of the pan.
5. Add chopped nuts (optional) and mix well.
6. Grease a square baking dish with ghee and pour the mixture into it. Spread it evenly and let it cool for 30 minutes.
7. Cut the mixture into small squares or diamond shapes.
8. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking coconut and sugar mixture
Low heat for cooking the mixture until it thickens
Serving size:
Makes 12-15 pieces
Nutritional information:
Calories: 150 per piece
Fat: 8g
Carbohydrates: 18g
Protein: 1g
Substitutions for ingredients:
- You can use jaggery instead of sugar for a healthier option.
- You can use almond milk instead of coconut milk for a nutty flavor.
Variations:
- You can add saffron strands for a rich flavor and color.
- You can add rose water for a floral aroma.
Tips and tricks:
- Make sure to cook the mixture on low heat to avoid burning.
- Use a non-stick pan to prevent sticking.
- You can add more ghee for a richer flavor.
Storage instructions:
Store the coconut barfi in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can microwave the coconut barfi for 10-15 seconds to warm it up before serving.
Presentation ideas:
Arrange the coconut barfi on a plate and garnish with chopped nuts and saffron strands.
Garnishes:
Chopped nuts, saffron strands, and edible silver leaf.
Pairings:
Serve with a cup of chai tea or coffee.
Suggested side dishes:
Fresh fruits like mangoes or strawberries.
Troubleshooting advice:
- If the mixture is too dry, add more coconut milk.
- If the mixture is too wet, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh ingredients and store the coconut barfi in an airtight container to prevent contamination.
Food history:
Coconut barfi is a popular Indian sweet that originated in the state of Gujarat.
Flavor profiles:
Sweet, nutty, and aromatic.
Serving suggestions:
Serve as a dessert or snack.
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Region: Indian