Naral Barfi

Naral Barfi

नारळ बर्फी

Naral Barfi

                        

 Naral barfi with gajar

Cooked, tested & tasted by: Sandhya Ekbote

Photo credit: Sandhya Ekbote

Course: Sweet

Cooking time:25 minutes

Serving size:16 medium sized barfi

Ingredients:

• 1 vati tightly packed chav (grated medium sized coconut)

• 1 vati full fat milk 

• 1 vati sugar

• 5-6 elaichi (cardamom) pods

Procedure:

1. Boil milk in a heavy bottom pan.

2. Put chav in boiling milk.

3. Cook and continuously stir.

4. Once chav absorbs all the milk, add sugar.

5. Stir and continue to  cook.

6. The mixture will reduce and start to gather itself together to form a dough like lump.

7. This is the time to take the pan off the flame and add elaichi powder. (A typical whistling sound of cooking stops as the mixture gets cooked)

8. Grease a plate with ghee. 

9. Spread the mixture evenly on the plate to a height of an inch.

10. Once the naral barfi has cooled completely ,slice it into shapes of your choice.

11. Take them off the plate piece by piece and set them aside upside down.

Tips:

•  ¼ vati grate carrot can be added to the chav while cooking.It imparts a nice colour and a different taste.

• Or similarly ¼ vati mango pulp can be added.

• You could reduce the proportion of sugar and instead roll it into ladoos.

• Total cooking time including cooling takes an hour.

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