Ingredients with Measurements:
- 2 cups of grated coconut
- 1 cup of sugar
- 1/2 cup of water
- 1/4 cup of milk
- 1/4 cup of ghee (clarified butter)
- 1/2 teaspoon of cardamom powder
- 1 tablespoon of rose water
- A pinch of saffron strands
Special equipment needed:
- A heavy-bottomed pan
- A spatula
- A square or rectangular baking dish
- Parchment paper
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the ghee over medium heat.
2. Add the grated coconut and sauté for 5-7 minutes until it turns light brown.
3. Add the sugar, water, and milk to the pan and stir well.
4. Cook the mixture over medium heat, stirring continuously, until it thickens and starts to leave the sides of the pan.
5. Add the cardamom powder and rose water to the mixture and stir well.
6. Grease a square or rectangular baking dish with ghee and line it with parchment paper.
7. Pour the coconut mixture into the prepared dish and spread it evenly.
8. Sprinkle the saffron strands on top of the mixture.
9. Allow the mixture to cool down and set for 2-3 hours.
10. Cut the coconut barfi into small squares or diamond shapes and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-40 minutes
- Total time: 2-3 hours (including setting time)
Temperature:
- Medium heat
Serving size:
- 12-15 pieces
Nutritional information:
- Calories: 180 per piece
- Total fat: 9g
- Saturated fat: 7g
- Cholesterol: 10mg
- Sodium: 10mg
- Total carbohydrates: 24g
- Dietary fiber: 1g
- Sugars: 22g
- Protein: 1g
Substitutions for ingredients:
- You can use desiccated coconut instead of grated coconut.
- You can use coconut oil instead of ghee.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- You can add chopped nuts like almonds, pistachios, or cashews to the mixture for added crunch.
- You can add a few drops of red food coloring to the mixture to give it a pink color.
- You can add a few drops of kewra water instead of rose water for a different flavor.
Tips and tricks:
- Make sure to stir the mixture continuously while cooking to prevent it from burning.
- You can adjust the amount of sugar according to your taste.
- You can store the coconut barfi in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the coconut barfi in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- You can microwave the coconut barfi for a few seconds to warm it up before serving.
Presentation ideas:
- You can garnish the coconut barfi with chopped nuts or rose petals before serving.
Garnishes:
- Chopped nuts
- Rose petals
Pairings:
- Masala chai
- Rose lassi
Suggested side dishes:
- Fruit salad
- Raita
Troubleshooting advice:
- If the mixture is too dry, add a little more milk or water.
- 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 clean utensils while preparing the recipe.
- Store the coconut barfi in the refrigerator to prevent spoilage.
Food history:
- Coconut barfi is a popular Indian sweet that is made during festivals and special occasions.
Flavor profiles:
- Sweet, nutty, and aromatic
Serving suggestions:
- Serve the coconut barfi as a dessert or a sweet snack.
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Region: Indian