Sweets are the requisite for each and every Indian festival. As soon as the festive month starts off, you can smell the aroma of delicious sweets and desserts emanating from every household. People relish making and feasting on mouth-watering sweets during festivals. Now Rakhi is over and we’re geared for celebrating the birth of our very dear Lord Krishna. So for the occasion of Janmashtami, we’re going to tell you a special recipe for making Coconut Dhaniya Barfi. So grab your notebook and note down the recipe.
Also Read: Kaju Katli Recipe
Ingredients:
- 1 cup coriander powder
- 1 ½ cup coconut powder
- 1 ½ cup sugar
- 2-3 tbsp. muskmelon seeds
- ½ tsp cardamom powder
- 2 tbsp. ghee
- Water for sugar syrup
Image Source: nishamadhulika
How to Make Coconut Dhaniya Barfi?
- Â First of all, heat some ghee in a wok. Add some coriander powder in the heated ghee and roast it for 3-4 minutes.
- Â Take this roasted coriander powder separately in a bowl.
- Â Add some ghee in the wok and roast some coconut powder in it.
- Â Take the roasted coconut powder out from the wok and keep it aside.
- Â Similarly, roast some muskmelon seeds in the wok and keep it aside.
- Â Take a separate wok and heat some water in it. Add sugar to make two thread sugar syrup. Make the sugar syrup.
- Â Add the roasted coconut powder, coriander powder, cardamom powder and muskmelon seeds to it. Stir the ingredients and roast them till the ingredients are blended properly.
- Â Brush some ghee in a thaali. Take out the prepared mixture in it and spread it evenly.
- Â Keep it aside for the Barfi to set. When the mixture has become stiff, cut the desired pieces. Offer the sweet to Lord Krishna as Prasad.
- Â You can keep the Barfi in your refrigerator for 15-20 days.
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