Coconut barfi recipe with mawa or khoya

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Grease a pan and, if you like, line it with parchment paper.
2. Heat 1 tablespoon ghee in a pan and fry the cashews until golden, then move them to a plate.
3. For the coconut burfi: stir the coconut and milk together and bring to a boil over medium-high heat.
4. Lower the heat and cook until the milk evaporates. Stir in the sugar and cook until all moisture is gone.
5. Add the ghee and keep stirring until the mixture is dry and pulls away from the pan.
6. Press the mixture with a spatula to check for moisture. If it is still wet, keep cooking to dry it out.
7. Keep stirring until the mixture is dense, thick and sticky, very aromatic and leaving the pan. Take it off earlier for a softer burfi.
8. Stir in the cardamom, transfer to the greased pan, press down, and sprinkle with the nuts.
9. Leave at room temperature for 3 to 4 hours to set, then slice. Let it stand at room temperature for 8 to 10 hours to set fully, then cool and store in an airtight jar.
10. For the condensed milk version: put the coconut, desiccated coconut and milk in a pan and cook over medium heat until the mixture becomes thick and holds together as a mass. Stir in the cardamom and transfer to a tray.
11. Press down with a spatula, sprinkle nuts on top, refrigerate for an hour, then cut into squares.
12. For the mawa version: heat the mawa, sugar and milk in a heavy-bottomed pan until the mawa and sugar fully dissolve.
13. Stir in the coconut and cook until the mixture is thick, forms a mass and begins to leave the sides of the pan.
14. Stir in the cardamom, transfer to a greased pan, level the surface and press the nuts into it.
15. When warm (not fully cold), cut into the desired shapes, then remove from the tray only once completely cool.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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