Coconut barfi indian sweets recipe

Coconut fan?…here is one thing for you personally – An easy and quick treatment for your cravings. The very best factor about this is it includes a lengthy refrigerator shelf existence. So, when that sweet craving hits you, you realize by which direction to mind.

Coconut – 4 cups (400 g), dry, finely shredded

Sweetened Condensed Milk – 14oz can (400 g)

Cardamom – teaspoon, powdered

Butter or Ghee – teaspoon

Inside a non-stick pan, on Medium heat, roast Coconut until you receive a nice aroma. Don't brown.

Include Sweetened Condensed Milk and Cardamom.

Mix well and then prepare and stir before the ingredients clump together (roughly two to three minutes).

Switch off heat

Gently smear bottom of the flat baking sheet with Butter or Ghee.

Pour coconut mixture to the baking sheet and spread it evenly.

Refrigerate for around an hour.

Remove from refrigerator and reduce squares or gemstone shapes.

Store within an air-tight container within the refrigerator.

1. Refrigerating the Burfi causes it to be simpler to chop.
2. Burfi tastes the very best at 70 degrees.

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The simplicity this dish and also the amazing flavors get this to a genuine keeper within our books. This can be a dish that my pal made.

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