Coconut barfi is an easy to prepare and delicious to eat recipe. This is my native ( Coconut land of the Country) special recipe . Here is the recipe below.

Course : Sweet / Dessert

Cuisine : South Indian

Recipe from : My Mom

Serves :  Pieces

Preparation time : 15 mins

Cooking time : mins

Total time : mins 

Ingredients :

* Coconut – 2 whole no big size

* Sugar – 2 cups (as per your sweet level it may be 1/4 cup less or high)

*  Ghee ( clarified butter) – 2 tblspn

* Crushed Cardamom – 5-6 nos / Cardamom powder – 1/2 tblspn

* Water – 1/4 cup ( just to immerse the sugar in the pan).

* Roasted Gram dal – 1-2 tblspn (optional ) to sprinkle on the top finally

Preparation Instructions :

1. Shred the coconut finely and keep it ready.

2. In a heavy bottom pan dry roast the shredded coconut for few minutes in medium low flame until it slightly changes the color. Make sure that not to burn the coconut. Keep is aside.

3. In the same pan or vessel, add sugar, water and let it boil until the One String Consistency by stirring it frequently.

4. Once the one string consistency attained, add the dry roasted coconut and stir well.

5. Add the Crushed cardamom / cardamom powder and keep stirring.

6. Meanwhile in boarded plate ,apply a tablespoon of ghee all over the plate and keep it ready.

7. Once the coconut intakes the whole sugar syrup, add a tablespoon of ghee and turn off the stove. This is main step in the recipe, that you must be careful in not too flowy consistency, at the same time not too thick ,it will hard to pour and cut.

8. Immediately transfer the coconut mixer in ghee applied plate and spread it evenly and let it cool.

9. Sprinkle the roasted gram dal on the top. (It is purely optional)

10. In the mild heat cut it into pieces and let it be in the plate. Once it is completely cooled take out the pieces .

11. Recipe is ready to serve.

Step In Pictures :

1. Shred the coconut finely and

keep it ready.

2. In a heavy bottom pan dry roast the

shredded coconut for few minutes in

medium low flame.

3. Until it slightly slightly changes the color.

4. In the same pan or vessel, add sugar.

5. Add water.

6. Let it boil until the One String

Consistency by stirring it frequently.

7. Once attained the string consistency ,

add the dry roasted coconut and stir well.

8. Add the Crushed cardamom / cardamom

powder and keep stirring.

9. . Meanwhile in boarded plate ,

apply a tablespoon of ghee.

10. Apply all over the

plate and keep it ready.

11. Once the coconut intakes the whole

Sugar syrup, add a tablespoon of

ghee and turn off the stove.

12. Immediately transfer the coconut

mixer in ghee applied plate.

13. Spread it evenly.

14. In the mild heat cut it into

pieces and let it be in the plate.

15. Once it is completely cooled

take out the pieces .

Recipe is ready to serve.

Note for the dish :

1. Dry roasting the shredded coconut will help us to reduce the moisture in it.

2. You can try it by using brown sugar instead of white sugar but stirring continuously will avoid the hard caramelizing in the brown sugar case.

3. In mild heat the pieces to be cut else we cannot able cut smoothly.

4. Store it in an air-tight container .

5. It can be served 1 week with the same freshness in the room temperature and 2 weeks more in the refrigerator.

Try it out upcoming chefs.