Thursday, July 11, 2013

Coconut and Milk Barfi

                                        This sweet is slightly different from the traditional Coconut Barfi. Milk is added which gives a very rich taste. Some patience is required as the milk has to thicken but the sweet is worth the time and tolerance.

Preparation Time  : 30 minutes.
Finished Product    : 400 gms.
Coconut and Milk Barfi

Ingredients :

Grated coconut             1 cup
Milk                               1.25 cups
Sugar                              1 cup
Ghee                               3  tbsp
Besan Flour / Kadalai Mavoo    3 tsp.

Method :

1. Grind the grated coconut to a fine texture in the mixi with little milk.Grease a tray with ghee.Dissolve the besan flour in 2 tbsp. of milk.

2. In a thick bottomed and wide tawa, preferably non stick for the beginners, mix all the ingredients except besan flour and keep it on a low fire stirring now and then.

3. After 20 minutes the mixture starts slightly thickening and still keep on stirring.

4. With constant stirring, add the besan flour dissolved in milk.

6. Increase the flame and stir well. When the mixture becomes very thick, leaves the sides of the vessel with a porous texture and collects together like a ball, switch off the flame and tranfer it to the greased tray. 

7. Spread it well to the entire tray using a flat bottomed cup  greased at the bottom.

8. Cut it into desired shapes and turn it upside down on a big plate and separate the pieces.The rich milk, sugar , ghee sweet is ready.

Note :

1. Before the mixture thickens well, the hot mixture may spill on the hands while stirring, if the flame is high. So it is better to reduce the flame till it a very thick stage, prior to the final stage.

2. As always prefer the diamond shapes, for the above ingredients, a round plate of 8 - 10
     inches is ideal. The pieces can be very thin like the Kaju Katlis .

3. The final consistency may always be uncertain for the beginners but may become
     simple after 1 or 2 attempts. The mixture has to become very thick, a stage after
     the consistency of the Mysore Pak.


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