Being an Indian, I am a huge fan of sweets. hence, uploading another sweet recipe and that is coconut barfi! 😉 by the way, I meant to post this recipe on the weekend, but I guess time got away from me.
Now, I know the internet has hardly any 4 or fewer ingredients sweet recipe but this coconut barfi recipe is so scrumptious and just calls for four ingredients.
I’m glad I finally tried this recipe and realized what I had been missing out because this coconut Barfi contains no flour, no khoya, no condensed milk and of course, no rose syrup or honey and is still loaded with flavour. I mean, What could be better?
Anyways, if you’re a fan of sweets which can easily be made with 4 ingredients and are loaded with flavour and textures. then, this coconut barfi is calling your name <3
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- 100 g Desiccated coconut
- 1 cup Milk
- 1/2 cup Milk powder
- 1/2 cup sugar
- 1/4 tsp Cardamom powder
STEPS TO MAKE COCONUT BARFI
Grease a tin by using some ghee. line the bottoms with parchment paper and grease the sides.
In a kadhai, add 1 cup milk and turn the flame to medium. then, add 1/2 cup sugar and stir until the sugar dissolves. add Milk powder little by little to the boiled milk and stir constantly on a low flame. Now, add 1 cup Desiccated coconut and 1/4 tsp Cardamom powder. cook until it turns dry and starts leaving the sides of the pan. turn off the flame.
Divide the mixture into half and add pink food colour (or whatever colour you prefer) in one of them. mix well. Afterwards, transfer the uncoloured mixture to the greased tin and add the coloured mixture on top. level it with a spatula.
Garnish with edible silver vark if you want or you can just simply sprinkle some chopped pistachios or cashews and almonds. Afterwards, refrigerate for 1-2 hour.
Serve the Coconut barfi or you can store it for 15 days in an airtight container.
WATCH THIS VIDEO ON HOW EASY IT IS TO MAKE COCONUT BARFI AT HOME!
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