Coconut Barfi
Coconut barfi is a milk-free fudge-like sweet from Pakistan and India, made with just sugar, water and coconut. The only technique that matters is boiling the syrup to a 2 to 3 thread stage, which lets the squares set firm yet stay soft to bite. Ghee greases the pan and a dusting of cardamom adds fragrance. It is a traditional festival sweet and easy to make in a small batch.
Instructions
Put the sugar and water in a pot and cook them together until the syrup reaches a 2 to 3 thread consistency, about 235 to 255°F. To check, pinch a drop between two fingers and pull them apart; it should stretch into threads.
Warm the grated coconut in a heavy saucepan, then pour in the hot syrup. Stir well and keep cooking until the mixture pulls together into a soft lump.
Grease a pan or mold with ghee. Press and spread the coconut mixture into it in an even layer, then leave it to cool.
Sprinkle the top with ground cardamom if you are using it. Cut the cooled slab into squares and store them in an airtight container.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
