A coconut fudge which is also referred to as barfi in north India. It uses khoa (khoya/mawa/dried milk) which sets it apart from the usual brick barfi.
Coconut Fudge (Barfi)A coconut fudge which is also referred to as barfi in north India. It uses khoa (khoya/mawa/dried milk) which sets it apart from the usual brick barfi.Kavita Srinivasan
Dry Dessicated Coconut
Ghee / Clarified Butter
- Make sugar syrup by boiling the sugar in water. Keep stirring the sugar till it dissolves. Let it boil till it thickens into a one string syrup. (test it by taking a drop in hand. If it sticks, it's ready). Keep the syrup aside.
- Dry roast the pistachio and almond powder. Keep it aside.
- In a saucepan, dry roast the coconut flakes for 5 minutes. Keep stirring so that it doesn't stick to the sides or burn.
- Add Khoya and blend it with the coconut flakes.
- Add ghee and fry coconut and khoya together for sometime.
- Add cardamom powder. You can also add vanilla essence or chocolate to enrich the flavor.
- Add the cooled sugar syrup to the mixture and start stirring.
- Stir well so that all the ingredients mix together to create a paste. The paste will be thick yet elastic.
- Now take a baking dish or shallow tray and grease it lightly.
- Pour the mixture onto the tray and flatten it with the help of a spatula.
- Spread the powdered, roasted dry fruits on top and place the almonds on it.
- Refrigerate the fudge for over 1hr. Slice them into desired shape and serve.
- Please note that the cooled barfi/fudge may not feel solid enough to be cut. You can still slightly cut and separate it carefully.
- You can also put the mixture on aluminium foil moulds before keeping it in the refrigerator. (This way, you can serve the fudge directly on the moulds)