Ingredients
-
3
-
2
-
2
-
1/4
-
1/2
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Coconut Jaggery Barfi,An Indian candy-like sweet. The jaggery lends a unique carmel flavor. use grated, desiccated coconut. Found this recipe on the internet.,This is my 1st time making coconut barfi. The only thing I am not sure about is how it’s turned out. Barfis I’ve had are soft and chewy but these were hard! I had to warm it up slightly in the microwave to be able to cut them. They tasted great though (how it should), hence 5* for taste alone! I added in almonds instead of cahews since I don’t like them, otherwise I followed the recipe as stated. I probably overcooked it? I shall definitely reduce the cooking time next time and see how they turn out. Thank you, Kathy228, for sharing, definitely will be making it again! 🙂
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Steps
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1
Done
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In a Small Pan, Toast the Cashews in a Tsp of the Ghee. Set Aside. |
|
2
Done
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in a Medium Saucepan (low Heat) Cook Jaggery and Coconut Until Blended Being Watchful That the Coconut Does not Burn. |
|
3
Done
|
Add Milk and Stir 'til Well Blended. |
|
4
Done
|
Add the Rest of the Ghee, Cardamom, Salt, and Nuts. |
|
5
Done
|
Cook Stirring Frequently 'til Mixture Is Slightly Pliable and Begins to Pull Away from the Sides of the Pan. |
|
6
Done
|
Spread in a Greased Pan and Refrigerate 'til Firm or Overnight. |
|
7
Done
|
Remove from Pan (place Bottom of Pan in Hot Water a Minute). |
|
8
Done
|
on a Cutting Board, Cut Into Diamonds or Rectangles. Wrap in Waxed Paper If Desired. |
