Here is another easy dessert recipe for Diwali. Every Diwali I like to prepare my own sweets instead of purchasing them from the market. This is because of one main reason and that it the quality of the sweets that you get in the market is highly degraded especially during the festive season. Thus, it is always best to prepare them yourself. The good thing about this recipe is that it is very easy and won’t take much time or effort.
Also Read:Diwali Special- Kala Jamun Recipe
Desiccated coconut- 1 cup
Sweetened condensed milk- ¾ cup
Cardamoms- 3-4 pods (crushed)
Rose water- ½ tsp.
Sugar- 1 tbsp.
Ghee- 2-3 tsp.
Saffron- 2-3 pinch
Cashews- 8-10 (chopped)
1. Transfer the milk to a pan and warm it up on a stove top.
2. Transfer the warmed-up milk to a bowl. Add the coconut to a milk and mix it well. cover the bowl with a lid and keep it aside for an hour.
3. Now heat ghee in a pan. Add the soaked coconut to the pan and cook for about 2-3 minutes on a low flame.
4. Pour in the condensed milk and mix well. cook the mixture on a low flame while stirring regularly.
5. Add the sugar and the cardamom powder. Continue cooking the mixture and you will notice that the mixture has started to thicken up.
6. Keep on mixing because if you don’t then the mixture may stick to the pan and get burned.
7. When you see, the ghee separating from the mixture that’s when the mixture is ready. This will take about 20-25 minutes on a low flame.
8. Add the rose water and mix.
9. Transfer the coconut mixture to a greased thali or tray. Allow the mixture to cool down completely.
10. Sprinkle chopped cashews and saffron powder on top of it.
11. Slice the coconut barfi and serve.
12. You can store the barfi in an airtight container and keep it in the refrigerator.
Image Source: wsimg
Also Read:Saffron Suji Halwa Recipe