Today’s recipe is for barfi, which is a popular Indian and Pakistani dessert food that has its origins in Persia. Recipes vary from region to region, and according to personal preference, but barfi undoubtedly is the perfect end to night spent at the cinema with friends. Today’s recipe from SBS.com is for a coconut barfi with pistachios and almonds, with some small additions and variations. If you have any other variations on the barfi recipe that you would like to share, please feel free to comment below!
– 10 oz. shredded coconut
– 14 ounces sweetened condensed milk
– 1 tbsp. ghee (or oil, if needed)
– ½ cup of sugar (optional)
– 10 pistachios, de-seeded and crushed
– 10 almonds, crushed
– 10 cardamom seeds, unpeeled and crushed
1. Put a frying pan on low heat on your over burner
2. Mix in the coconut, milk, ghee, and sugar in a large bowl, and pore into the pan. Allow to cook for 5-10 minutes, or until the mixture begins to dry
3. Once the mixture is dry, pour it from the pan into a large bowl or cake dish. Once it is cool enough to use your hands, begin to knead the mixture into small balls, and evenly mix in pistachios, almonds, and cardamom
4. Alternatively, you can pour the mixture into a large dish and let is solidify in a refrigerator. This is better for thinner mixtures or large amount of barfi mixture. In this case, it should cool for at least twenty four hours
For a little something extra, you may also want to incorporate chopped dried fruits or spices like cinnamon and nutmeg.
If you would like to explore other barfi recipes, you may want to look at some of the following websites:
Nisha Madhulika.com: http://nishamadhulika.com/en/263-mawa-barfi-recipe.html
Sailu’s Kitchen: http://www.sailusfood.com/2009/12/23/kobbari-burfi-coconut-sweet/